Posts Tagged ‘chocolate’

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
1957g
Amount Per Serving
Calories 6030
Calories from Fat 2027
% Daily Value *
Total Fat 230g
354%
Saturated Fat 78g
389%
Trans Fat 5g
Polyunsaturated Fat 26g
Monounsaturated Fat 113g
Cholesterol 642mg
214%
Sodium 4598mg
192%
Total Carbohydrates 981g
327%
Dietary Fiber 25g
100%
Sugars 771g
Protein 58g
Vitamin A
80%
Vitamin C
1%
Calcium
92%
Iron
74%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  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
Instructions
  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.
Notes
  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!!!!
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calories
6030
fat
230g
protein
58g
carbs
981g
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A Tasty Dish http://atastydish.com/
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Chocolate Covered Strawberries

Chocolate covered strawberries are always a big hit at any party or event!

Now this is one of my favorites! How can you go wrong?

Chocolate covered strawberries

Chocolate Covered Strawberries

Buy the best fresh strawberries you can find. Wash them.

There is a chocolate in the produce section of most stores that you can melt and then dip the strawberries in.

Once you dip them, place them upright balanced on the stem if possible. Some will fall over and that’s ok.

The ones that don’t stay up will just have a flat spot on them.

Then they cool and harden.

YUMMY!

 

 

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