Monday, December 29, 2014

Old Fashioned Chocolate Cake Recipe

Hi dolls! I hope everyone had a wonderful holiday. This year, my husband and I hosted Christmas Eve and it ROCKED. It was so nice to have both families together under one roof. For the special occasion, I wanted to make a really awesome dessert. My boss is an avid baker, so I knew she would have some fun ideas for me. She gave me this recipe, and said that she makes it for every holiday at her home. Her family BEGS for it! I took her word for it, and she wasn't wrong. This cake is absolutely delicious! My husband is not a big chocolate person, and even he couldn't get enough of this cake.

I made a few minor tweaks to the original recipe (outlined below). What made this cake extra special to me was the sprinkles. A co-worker gave them to me - they are from her family in Holland. They are the real deal, no joke chocolate sprinkles and they were the perfect topping for this cake! She said when she visits her family in Holland, they melt these sprinkles on top of bread for breakfast (OMG). Check out the pictures below, and the recipe from Hershey's. Enjoy!

What You'll Need
3/4 cup (1-1/2 sticks) butter or margarine, softened
1-2/3 cups sugar
3 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
2/3 cup HERSHEY'S Cocoa
1-1/4 teaspoons baking soda
1 teaspoon salt
1/4 teaspoon baking powder
1-1/3 cups water
1/2 cup finely crushed hard peppermint candy (optional - I didn't use)
Buttercream frosting (recipe follows)
Additional crushed hard peppermint candy (optional - I didn't use)
Sprinkles (not from the original recipe, I added these)

Directions for Cake - Hershey's Old Fashioned Cake Recipe

1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans or one 13x9x2-inch baking pan.

2. Combine butter, sugar, eggs and vanilla in large bowl; beat on high speed of mixer 3 minutes. Stir together flour, cocoa, baking soda, salt and baking powder; add alternately with water to butter mixture, beating until blended. Add candy, if desired. Pour batter into prepared pans.

3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.

4. Frost with buttercream frosting. Just before serving, garnish with peppermint candy, if desired. Makes 12 servings.

Buttercream Frosting (makes one bowl)

6 tablespoons butter or margarine, softened
2-2/3 cups powdered sugar
1/2 cup HERSHEY'S Cocoa
1/3 cup milk
1 teaspoon vanilla extract

Beat butter in medium bowl. Add powdered sugar and cocoa alternately with milk, beating to spreading consistency (additional milk may be needed). Stir in vanilla. About 2 cups frosting.

Hope you guys have a great New Year's! Until next time .. xoxo

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