My sister turned 18 last week, which called for a very sweet celebration! My mother and I surprised her with a trip to the Hershey Spa -- complete with cocoa baths, massages, and unlimited chocolate. It was divine.
I sipped at least two cups of hot cocoa -- despite the balmy temperatures outside -- and ate no less than three desserts, two chocolate muffins, and 12 Hershey's Kisses. It's a chocolate lovers paradise.
And as if we didn't indulge enough last Saturday, this Saturday we're baking three cakes for my sister's high school graduation party. (She's had a big week.) On the dessert table: a perfectly chocolate cake, a sweet seasonal strawberry shortcake cake, and a dense, delectable coconut cake.
Check back next week for more recipes -- assuming I've come out of my sugar coma.
Ingredients for Hershey's Perfectly Chocolate Cake
2 cups white sugar
1 3/4 cups all-purpose flour
3/4 cup Hershey's Cocoa Powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
Ingredients for Frosting
1/2 cup butter
2/3 cup Hershey's Cocoa Powder
3 cups confectioners' sugar
1/3 cup milk
1 teaspoon vanilla extract
Directions
Heat oven to 350 F. Grease and flour two 9-inch round baking pans.
Combine sugar, flour, cocoa, baking powder, baking soda, and salt in a large bowl. Add eggs, milk, oil, and vanilla. Beat on medium speed for 2 minutes. Stir in boiling water and pour batter into prepared pans.
Bake 30 to 35 minutes, or until toothpick comes out clean. Cool for 10 minutes, then remove from pans and place onto wire racks. Cool completely.
Frosting: Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add additional milk, if needed. Stir in vanilla.
Source
HersheysKitchen.com
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