Tuesday, December 31, 2013

Hershey's "Perfectly Chocolate" Chocolate Cake & Frosting

The recipes cake from the back of the Hershey's Cocoa (Natural Unsweetened) box. Yep!

Hershey's "Perfectly Chocolate" Chocolate Cake


  • 2 cups sugar
  • 1-3/4 cups all-purpose flour
  • 3/4 cup HERSHEY'S Cocoa
  • 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


  1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans.
  2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). 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. Frost with "PERFECTLY CHOCOLATE" CHOCOLATE FROSTING. 10 to 12 servings.


1/2 cup (1 stick) butter or margarine
2/3 cup HERSHEY'S Cocoa
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract

Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency.
Add small amount additional milk, if needed. Stir in vanilla. About 2 cups frosting. 

This was the outcome of the cake I made using this recipe!

Wednesday, February 6, 2013

Red Velvet Cake Balls

I first saw this recipe on Kelly's Recipe blog and knew I wanted to try it one day.
The players....
One box Red Velvet Cake mix (can also make with any other flavor cake mix)
and everything else needed to make the cake
One container of icing (I used cream cheese icing)
Almond Bark (you can use any type of chocolate for coating as long as it is not milk chocolate.. It won't harden up)
First off... I love my kitchen aid mixer
Secondly, I love watching the brown cake mix turn to a pretty red!
Pour into 9x13 pan
Bake cake as instructed on the box
Break up the cooled cake
Add in the container of icing
Mix the cake and icing together until smooth and all combined
Roll the cake and icing mixture into balls, I find it helpful to place in the freezer for a short time before dipping into the almond bark.
Drop into melted almond bark, follow the packaging to melt the almond bark or chocolate, I usually add some Crisco to help the chocolate get to a smooth state
Make sure the cake ball is completely covered, I use a fork to allow the chocolate to drip off
Place on parchment paper for the almond bark to harden
LOTS of cake balls are made from the recipe