Hershey's "Perfectly Chocolate" Chocolate Cake
Makes 10-12 Servings
Preheat oven to 350
2 C. sugar
1 3/4 C. Flour
3/4 C. Hershey's Cocoa
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
1 tsp. salt
1 C. milk
1/2 C. vegetable oil
2 tsp. vanilla
1 C. boiling water.
For my little secret that I think makes a difference in the recipe is this:
This is Pero. It is as you can see 100% caffeine free drink. It is like coffee for the LDS folks or people who don't like to get too wired up. Anyway it is made of Malted barley and barley chicory. That's it! It is really good . So I add 2 heaping Tbls. of this to the boiling water.
I guess you could add strong coffee to it if you are a coffee drinker.
Mix all dry ingredients together. Then add the eggs, milk, oil, and vanilla. Beat for 2 min. on med. speed. Stir in the boiling water (w/pero if you chose).
The batter will be thin. Pour in to 13 x 9 pan or two round pans that are floured.
Bake 30 - 35 min. depending on the elivation. Let the cake cool 10 min. before removing from the pan. Let it cool completely before iceing it.
This cake is so moist and yummy it doesn't need iceing on it if you don't want. My dad use to eat it with a little butter on top. It is tasty too!
16 oz. box or bag of powder sugar or 10x.
Peanutbutter about 1/2 C. or more if you want it more peanutbuttery.
1 1/2 tsp. vanilla
2 to 4 Tbsp. milk add a little at a time while mixing.
If it is too runny add more sugar if too thick add a little more milk.
Then spred on cake.
WARNING: This iceing is great to have frozen like icecream! Don't do it though it is too addictive.
I use this icing on giant chocolate chip cookie and add M & M's too it. Yummy!
This is a family favorite. Hugs, Bobbi Jo