Hoges in WA wrote:
> "Wayne Boatwright" > wrote in message
> ...
>
>>On Fri 19 Aug 2005 07:37:15p, Hoges in WA wrote in rec.food.baking:
>>
>
> snipped
>
>
>>My suggestion would be to use a proper chocolate cake recipe that calls
>>for
>>cocoa. I use a very good one from Hershey's that always brings raves.
>>
>>--
>>Wayne Boatwright *¿*
>>____________________________________________
>>
>>My doctor told me to stop having intimate dinners for four,
>>unless there are three other people.
>>
>>
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>
>
>
> Thanks for the advice.
>
> What's your recipe???
>
> Hoges in WA
Besides the one Wayne posted, here's another Hershey's recipe that
always gets raves for me. Caution: It's deadly rich, and addictive!
Dave
(I use a cup of freshly brewed, very strong, french roast.
The same goes well with the cake, later...)
Black Magic Cake
• 2 cups sugar
• 1-3/4 cups all-purpose flour
• 3/4 cup Hershey's Cocoa
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 2 eggs
• 1 cup buttermilk or sour milk*
• 1 cup strong black coffee
OR 2 teaspoons powdered instant coffee plus 1 cup boiling water
(Bleah!! DB)
• 1/2 cup vegetable oil
• 1 teaspoon vanilla extract
1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans
or one 13x9x2-inch baking pan. (Watch out for overflow with 13x9!)
2. Stir together sugar, flour, cocoa, baking soda, baking powder and
salt in large bowl. Add eggs, buttermilk, coffee, oil and vanilla; beat
on medium speed of mixer 2 minutes (batter will be thin). Pour batter
evenly into prepared pans.
3. Bake 30 to 35 minutes for round pans, 35 to 40 minutes for
rectangular pan or until wooden pick inserted in center comes out clean.
Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost
as desired. Yields 10 to 12 servings.
* To sour milk: Use 1 tablespoon white vinegar plus milk to equal 1 cup.