donderdag 21 november 2013

Dark Chocolate Cake (Kopie)

Recipe from Hershey's
Oven: 350 Bake time: 35 minutes
Makes 2 8-inch cakes

2 cups sugar
1 3/4 cup AP flour
3/4 cup Special Dark Hershey's Cocoa
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
2 eggs
1 cup milk
1/2 cup oil
2 tsp vanilla
1 cup boiling water

Preheat oven to 350. Grease and flour cake pans, line bottom with parchment paper and set aside.
In a large bowl, mix sugar, flour, cocoa, baking powder, baking soda and salt.
Add eggs, milk, oil and vanilla. Beat until combined.
Stir in boiling water (the batter will be very thin)
Pour batter evenly into cake pans and bake for 30-35 minutes or until toothpick comes out clean.

POMegranate Cream Cheese Frosting
Recipe adapted POM Wonderful
Reduce 1 1/2 cup POM juice to about 3 oz. or half the size
8 oz (1 pkg) cream cheese
4 oz butter
12 oz (about 4 cups) powdered sugar

In a small sauce pan, over medium heat, reduce POM juice to about half. This will take a while, so I would suggest starting this while preparing the cake.
Beat cream cheese and butter until creamy.
Slowly add powdered sugar and reduced POM juice *allow juice to cool before using.
Beat until smooth.

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