Hershey's Chocolate Cake with Chocolate Frosting

Chocolate Cake

2 cups sugar

1 ¾ cup + 2 tablespoons all purpose flour
¾ cup unsweetened cocoa powder

1 ½ teaspoons baking powder

1 ½ teaspoons baking soda

1 teaspoon salt

2 large eggs, room temperature

1 cup buttermilk
½ cup vegetable or canola oil

2 teaspoons vanilla

1 cup hot coffee or boiling water

Preheat oven to 350. 

Line two 8 inch round baking pans with parchment paper rounds and then spray lightly with cooking spray. Set aside.

Stir together sugar, flour, cocoa, baking powder, baking soda, and salt in a large bowl. 

Add eggs, milk, oil,  and vanilla; mix until well combined.

Stir in coffee or boiling water. Batter will be thin. 

Pour into prepared pans. 

Bake 30-35 minutes or until toothpick inserted in the center of the cake comes out clean. 

Chocolate Frosting:

1 stick melted butter

⅔ cup unsweetened cocoa powder

3 cups powdered sugar

⅓ cup mil

1 teaspoon vanilla

Combine butter and cocoa powder. Add powdered sugar, milk, and vanilla extract. Mix for several minutes until smooth and fluffy.

Assemble: Place one cake layer on serving tray. Spread a generous amount of frosting on top. Add second cake layer. Frost top and sides of cake with remaining frosting. Cut and serve.

Notes

This cake is also delicious with cream cheese frosting.

Bundt Cake: Properly grease and flour the pan and cook the chocolate cake in a 12-cup bundt pan for about 50-55 minutes. Cool for 15 minutes in the pan before inverting onto a wire cooling rack.

One Layer Cake: Grease 9×13 inch pan with non-stick cooking spray. Pour batter into prepared pan. Bake at 350 degrees F for 35 to 40 minutes. Cool completely before frosting.

The cakes and the chocolate frosting can both be made ahead of time. Store frosting in an air-tight container in the fridge for up to two weeks, or in the freezer for up to three months. Let frosting come to room temperature (re-whip it with electric beaters) until soft and smooth. Freezing Instructions: Allow the cakes to cool completely then wrap each layer in plastic wrap and place in a freezer bag. Freeze for up to three months. Fully frosted cake can also be frozen, if covered really well.

Caramel Apple Cream Cheese Spread

Cream Cheese Caramel Apple Dip

Tangy cream cheese, sweet caramel, and crunchy toffee bits come together for a fantastic fall treat in this cream cheese caramel apple dip. This easy dip is the perfect addition to any fall party, bonfire, or movie night!

Prep Time 5minutes minutes

Cook Time 0minutes minutes

Total Time 5minutes minutes

Servings 8

Ingredients

• 8 ounces cream cheese softened
• ¼ cup lightly packed light brown sugar
• 1 teaspoon pure vanilla extract
• ⅓ cup homemade salted caramel sauce or quality store-bought caramel sauce
• ¼ cup English toffee bits Heath Bits O’ Brickle or finely chopped toasted nuts

Instructions

• In a medium bowl, combine the cream cheese, brown sugar and vanilla until thoroughly combined and smooth. Spread mixture evenly into a shallow bowl or dish. Top with caramel sauce and sprinkle with the toffee bits or nuts.
• Serve with tart apples and graham crackers.

Notes

This recipe can easily be doubled to feed a crowd.

If not serving immediately, hold off on adding the toffee bits or nuts. Cover and refrigerate until ready to serve, or up to 12 hours. Top with the toffee bits and/or nuts just before serving.

Freestyle Apple Tart

Click picture to link to recipe.

Caramel Dip and Apples

12-oz pkg butterscotch morsels
1 can Eagle brand milk
1 ½ tsp cinnamon
1 T white vinegar

Heat until morsels are melted and mixture is smooth. Serve with apple slices spritzed with lemon juice to prevent browning.