Ingredients
-
2
-
1 3/4
-
3/4
-
1 1/2
-
1 1/2
-
1
-
2
-
1
-
1/2
-
2
-
-
-
-
-
Directions
Dark Chocolate Cake,While it takes slightly longer to prepare this recipe than a box mix, the resulting moist, delicious cake makes it VERY worth the little extra time. I consider this ‘perfect’ chocolate cake. This cake is excellent with both with Recipe #261024 and Recipe #208959 (the dark flavor version). (use Recipe #95416 when I’m decorating the cake.) I love how the leftovers are still moist even a day or two later. (I store my loosely covered with plastic wrap.) My father adores this cake with Recipe #261024 on it. For his birthday, Father’s Day etc. I make him cupcakes with the icing on them and individually wrap them. He keeps them in his freezer for when he wants “a piece of cake”. He claims they are as good as when they are fresh. (Even though it isn’t where I got the recipe from so I can’t vouch for it, reviewers have said it is the recipe on the Hershey’s cocoa can. I would recommend using their Special Dark Cocoa if possible.),This was a total disaster for me. I followed the instructions to the letter and the edges rose over the pan (13×9) and the middle not only sank to Titanic-like levels, the center of it bubbled and crisped and was inedible. I’d already spent a ton of time on it and didn’t have time to make another so I literally shaved off the crispy bubbles and threw them out, then shaved off the excess cake that rose up and over the side and used it to patch the hole in the middle and then frosted the daylights out of it to hide the horror. The cake did taste good, but it was a mess. I won’t make this again and I’ll never use boiling water in a recipe EVER again.,Hi! may I know why is there both baking powder and baking soda in this recipe? and what happens if I just use either of them? sorry in advance, as I’m a newbie in baking! Thank you <3
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Steps
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1
Done
|
Heat Oven to 350f. |
|
2
Done
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Grease and Flour Two 9 Inch Round Baking Pans or One 13x9 Inch Pan. |
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3
Done
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in Large Mixer Bowl, Stir Together Dry Ingredients. |
|
4
Done
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Add Eggs, Milk, Oil, and Vanilla; Beat on Medium Speed For 2 Minutes. |
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5
Done
|
Stir in Boiling Water by Hand (batter Will Be Thin). Note: I Have Tried It With 1/2 Cup, 2/3 Cup and 3/4 Cup Boiling Water and We Prefer It With Less Than 1 Cup Water. I Usually Use Between 2/3 & 3/4 Cups. the Cake Is Still Very Moist but It Doesn't Seem to "fall" as Much as It Cools. This Might Have to Do With Our High Humidity or Brand of Flour or Other Factors So I Don't Know If It Will Work For Everyone. |
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6
Done
|
Pour Into Prepared Pan. |
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7
Done
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Bake 30 to 35 Minutes For Round 9-Inch Pans, 35 to 40 Minutes For Rectangular Pan or Until Wooden Pick Inserted in Center Comes Out Clean. (do not Use 8-Inch Pans or the Batter Will Overflow.). |
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8
Done
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Because They Have a Tendency to Overflow If You Fill Them More Than 2/3 Full, I Usually Get About 27-28 Cupcakes Per Batch. Bake For Approximately 18-20 Minutes. |
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9
Done
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Cool 10 Minutes; Remove from Pan to Wire Racks. |
|
10
Done
|
Please Note: Baking Cocoa Isn't Hot Chocolate Drink Mix! Baking Cocoa Contains No Sugar and It Is Found on the Baking Aisle. Chocolate Drink Mixes That You Add to Milk or Water to Drink Will not Work in This Recipe. |
