While we waited for the cake to cool, we made the frosting; and after the cake cooled completely, we frosted the cake. Sometime while or after we frosted the cake, we decided to make this cake a November birthday cake, since two of the girls' and my birthday are in November.
And then we chilled it in the refrigerator for a while, took it out, and then drizzled it with extra icing.
I took the beautiful cake over to the windowsill for better lighting to take pictures. I brought it back into the kitchen, but then P------ wanted to take some pictures as well, so she started to take the cake over to the windowsill. I turned to do something else and then the next thing I know, I heard something falling, so I looked back and found P------ and the cake on the floor.
I couldn't help but laugh. We had gone to all this trouble and produced such a beautiful cake, and now it was lying face down on the floor with a broken plate on top of it. P------ felt pretty bad about dropping the cake, but I decided to make the best of it and try to save it. Thankfully, my mom had just swept the floor, so we didn't have to worry about it being dirty. The thing that worried me most were the tiny pieces of the plate that were now on the cake. We picked them out as well as we could, and yes, we ate the cake, haha. Oh, and to top it off, we didn't have birthday candle, so P------ had the idea to use tea light candles haha. It was quite a cake.
So that's the story and here is how you can make a yummy chocolate cake yourself... Just try not to drop it ;)
Hershey's Perfectly Chocolate CakeAdapted from the back of a Hershey's Cocoa Powder box and Hersheys.com.
- 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
- "PERFECTLY CHOCOLATE" CHOCOLATE FROSTING (recipe follows)
DirectionsHeat oven to 350°F. Grease and flour two 9-inch round baking pans.
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.
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.
"PERFECTLY CHOCOLATE" CHOCOLATE FROSTING
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.