Archive for the ‘Cakes’ Category

HERSHEY®’S “Perfectly Chocolate Chocolate Cake”

HERSHEY®'S "Perfectly Chocolate" Chocolate Cake
This is the BEST scratch chocolate cake ever invented! It is amazing!
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6030 calories
981 g
642 g
230 g
58 g
78 g
1957 g
4598 g
771 g
5 g
139 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 6030
Calories from Fat 2027
% Daily Value *
Total Fat 230g
Saturated Fat 78g
Trans Fat 5g
Polyunsaturated Fat 26g
Monounsaturated Fat 113g
Cholesterol 642mg
Sodium 4598mg
Total Carbohydrates 981g
Dietary Fiber 25g
Sugars 771g
Protein 58g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 2 cups white sugar
  2. 1 3/4 cups all-purpose flour (unbleached and unbromated)
  3. 3/4 Hershey'®s Cocoa Powder
  4. 1 1/2 teaspoons baking powder
  5. 1 1/2 teaspoons baking soda
  6. 1 teaspoon salt
  7. 2 eggs
  8. 1 cup milk
  9. 1/2 cup vegetable oil
  10. 2 teaspoons vanilla extract
  11. 1 cup boiling water
  12. Chocolate frosting
  13. 1/2 cup butter
  14. 2/3 cup HERSHEY®'S Cocoa Powder
  15. 3 cups confectioners' sugar
  16. 1/3 cup milk
  17. 1 teaspoon vanilla extract
  1. 1. Heat oven to 350º F. Grease and flour two 9-inch cake pans.
  2. 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. 3. Bake 30 to 35 mins. 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.
  4. 4. To make "Perfectly Chocolate" Chocolate Frosting; 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.
  5. 5. One Pan Cake: Grease and flour 13X9X2-inch baking pan. Heat oven to 350º F. Pour batter into prepared pan. Bake 35 to 40 minutes. Cool completely. Frost.
  6. 6. Three layer Cake: Grease and flour three 8-inch round baking pans. Heat oven to 350º F. Pour bagtter into prepared pans. Bake 30 to 35 minutes. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost.
  7. 7. Bundt Cake: Grease and flour 12-cup Bundt pan. Heat oven to 350º F. Pour batter into prepared pan. Bake 50 to 55 minutes. Cool 15 minutes; remove from pan to wire rack. Cool completely. Frost.
  8. 8. Cupcakes; Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Heat oven to 350º F. Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. Frost. About 30 cupcakes.
  1. I have only made this in 2-9 inch round layer cake pans.
  2. This is NOT my original recipe. It is the HERSHEY®'S recipe that used to be on the cocoa can.
  3. It IS the BEST chocolate cake from scratch I have EVER made/eaten!!!!
A Tasty Dish
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Sally's Tiramisu


6 egg yolks

6 egg whites (whipped into stiff peaks)

1/3 cup sugar

2 tsp. vanilla extract

4 tubs (8.8 oz)  mascarpone cheese

1 cup strong black coffee

2 TBS. Marsala wine

3/4 cup Kahlua

About 2 1/2 pkges. (24 to a pkge) lady fingers

3 TBS. cocoa powder

1/3  Cup grated dark chocolate (optional, but who doesn’t love chocolate?)

Whip: Egg whites until they form stiff peaks.

Mix: together the egg yolks and sugar in a bowl, beating until they are creamy. Add the vanilla extract and fold in the mascarpone. The mixture should be thick and creamy.

Gently Fold: the egg whites into the mascarpone mixture by hand with a rubber spatula until evenly folded. (do not over mix)

Make: the strong black coffee in a jug or cafetiere, then mix with the Marsala and brandy in a bowl. Quickly dip the lady fingers in the coffee mixture.   They should absorb just enough liquid to flavor them without falling apart.

Arrange: some of the soaked lady fingers in the base of a large attractive glass serving bowl (I love the presentation in the Trifle Dish) or  individual serving dishes. Cover with a layer of the mascarpone mixture.

Continue: layering alternate layers of lady fingers and mascarpone, finishing with a top layer of mascarpone. Sift the cocoa powder over the top, then chill in the refrigerator for 3-4 hours or until set. The flavor improves if the coffee dessert is left overnight.

This served 11 with a little leftover.

Absolutely to die for!!!

Prep. time: 20 minutes, plus 3-4 hours chilling (better if left overnight).

Note: This is my version of this dessert. One thing that made it great was making sure the lady fingers were very moist when soaking them in all that booze! Just be careful while dipping them if using the soft lady fingers. They soak up the liquid

really fast!






You can get the Trifle Bowl at Amazon here:

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Lady Finger German Sweet Chocolate Cake

I LOVE this Lady Finger German Sweet Chocolate Cake because it is so easy to make but VERY impressive!

You can make your own lady fingers or purchase them pre-made.

Here’s a video on how to make them yourself:

These are the pre-made ones available in most stores near me that I use:

Lady Finger Cake

Specialty Bakers Lady Fingers

3 pkgs. Lady Fingers

3 pkgs. 8 oz. German Sweet Chocolate for baking

7  & 1/2 TBS. Water

1 tsp. instant coffee (I sometimes combine this with some Kalua)

1 &  1/2 pints whipping cream

1 &   1/2 tsp. vanilla


(Click on the image to get more recipes from the Specialty Bakers site)


Step 1: Melt 2 & 1/2 pkgs. of chocolate & instant coffee with 7 & 1/2 water over double boiler (you can use a smaller saucepan inside a larger one with water in the bottom one if you don’t have a double boiler)  (reserving last half of pkg. of chocolate for shaving garnish for top)

Step 2: Stir until smooth.

Step 3: Cool it.

Step 4: Whip 1 & 1/2 pints of whipping cream until stiff peaks form and add vanilla and cooled chocolate. (reserve remaining whipped cream for the topping)

Step 5: Line a springform pan with lady fingers standing upright around the edge.

Step 6: Line the bottom of the pan with lady fingers.

Step 7:  Layer filling then lady fingers in pan and end with chocolate filling.

Step 8: Top with reserved whipped cream and sprinkle shaved chocolate over top. Refrigerate to chill completely.

Serve the chilled cake and enjoy!

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Sally’s Special Pineapple Coconut Carrot Cake


(This is Sally Cevasco’s original recipe that was published in the King Arthur Flour 200th Anniversary Cookbook’s first publication)

• 1 1/2 cups vegetable oil

• 4 eggs

• 2 tsps. vanilla

• 1 1/2 cups sugar

• 2 cups King Arthur Unbleached All-Purpose Flour

  • 2 tsp. baking soda
  • 1 1/2 tsp. baking powder

• 1 tsp. salt • 1 TBS. cinnamon • 1/2 tsp. nutmeg • 2 1/2 cups finely grated carrots • 1 cup shredded or flaked coconut • 1 can (8 ounces) crushed pineapple drained • 1/2 cup chopped nuts Preheat oven to 350 degrees F. Beat together for at least two minutes the oil, eggs, vanilla and sugar. Blend the flour, baking powder, baking soda, salt and spices together. Add the liquid ingredients and stir just enough to blend them. Gently fold in the grated carrots, coconut, pineapple and nuts. Pour this batter into a lightly greased, 10 x 14 inch cake pan and bake for 35 to 40 mins., or a 9 x 13 inch cake pan and bake for 45 to 50 mins. Or you can use 3 round 9″ layer pans and make a tripledecker cake. After the cake is done, cook it completely.(If you are making the round layers let them cool five minutes in the pans then loosen them around the edges and turn them over onto a cloth covered cooling rack. Cream Cheese Frosting • 1/4 to 1/2 cup (1/2 to 1 stick) butter, at room temperature • 8 ounces cream cheese, softened • 1 tsp. vanilla • 3 1/2 cups (1-pound box) confectioners’ sugar • 1 cup chopped nuts (optional) • enough milk to make the frosting spreadable (usually a couple to 3 tablespoons.) Combine the butter, cream cheese and vanilla. Beat until light and fluffy. Add the sugar gradually, beating well. Stir in the nuts (and ginger if desired). Add milk, a very little at a time, until the frosting is a spreadable consistency. This makes enough for a large 10 x 14 inch cake. Optional: 1/2 cup minced candied ginger or 1 tsp. ground ginger (I don’t ususally add this but you might want to give it a try)

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