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.

Chocolate Eclairs

Eclair:
1 c. water                                 1 c. flour
1 stick unsalted butter              4 eggs, plus 1 for egg wash

Egg Wash: 

1 egg

1½ teaspoons of water.

Filling*:

1 large box of cook & serve vanilla pudding (not instant)

milk

Ganache:

1 cup semi-sweet chocolate chips
½ cup heavy whipping cream
2 tablespoons light corn syrup

• Preheat oven to 450.
• Bring water and butter to a rolling boil, stirring until butter melts.
• Reduce heat to low: add all flour.
• Stir vigorously with wooden spoon until mixture leaves the sides of the pan and forms a stiff ball.
• Remove from heat. Add eggs, one at a time, beating well after each addition.
• Spoon or pipe lengths of dough onto a baking sheet lined with parchment paper.
• Brush the surface of each eclair with the egg wash. Use your fingers to smooth out any bumps or points of dough that remain on the surface.
• Bake at 450 for 15 minutes.
• Reduce heat to 325 and bake 20 additional minutes.
• While eclairs are baking, prepare pudding according to directions on box. 
• Remove eclairs from oven and cool completely on wire rack.
• Cut eclairs with serrated knife and fill.
• In a microwave safe bowl, combine chocolate chips and heavy cream. Microwave in 30 second increments, stirring until smooth until chocolate is melted combined.
• Stir in corn syrup and allow to cool until slightly thickened. If needed, add more chocolate or more cream to achieve desired consistency.
• Glaze eclairs. 
• Store in refrigerator. If covering with plastic wrap, spray wrap with cooking spray to avoid sticking.

*Feel free to make your crème pâtissière from scratch if you prefer!

Chocolate Coca-Cola Cake

2 sticks unsalted butter
¾ cup (1 1/2 ounces) mini marshmallows
2 ounces unsweetened chocolate, chopped
1 cup Coca-Cola, not diet
2 ⅓ cups all-purpose flour
¾ cup cocoa powder
1 ½ teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
2 cups sugar
½ cup vegetable oil
2 teaspoons vanilla extract
3 extra large eggs
¾ cup buttermilk

Icing:
4 sticks butter
½ cup Coca-Cola, not diet
1/2t easpoon vanilla extract
1 cup cocoa powder, sifted
4 ounces unsweetened chocolate, melted
1 ¼ pounds powdered sugar, sifted

Instructions
Preheat oven to 325F. Grease and flour 2 (8- or 9-inch) cake pans.
To prepare cake, melt butter in saucepan, add marshmallows and stir until melted. Add chocolate and stir over low heat until melted. Add Coca-Cola, then set aside and let cool 10 minutes.
Sift flour, cocoa powder, baking powder, baking soda and salt. Place sugar, oil and vanilla in a large mixing bowl. Beat with a mixer on medium speed. Add eggs one at a time, beating well after each addition. Add cooled chocolate mixture and beat on low until combined. Add half the flour mixture, then the buttermilk, then the remaining flour. Scrape down sides of bowl after each addition.
Scrape into prepared cake pans. Bake 40 to 45 minutes, until cake springs back when touched lightly. Cool on wire racks. When completely cool, slice each layer in half horizontally to make 4 layers.
To prepare icing, cream butter in bowl using a mixer until smooth. Add Coca-Cola and vanilla. Mix on low speed until blended. Add cocoa powder and chocolate. Mix until smooth, scraping down sides of bowl. Beat in powdered sugar, 1/2 cup at a time on low speed. Keeping mixer on low speed, beat until smooth. Icing is best if made one day ahead.
Place 1 layer on a plate. Ice top. Repeat with remaining three layers and ice sides.




recipe - Johnny Sue Ponder

Magic Cookie Bars

1 stick unsalted butter, melted
1 ½ cups graham cracker crumbs
1 (14 ounce) can EAGLE BRAND(R) Sweetened Condensed Milk
1-2 cups semisweet chocolate morsels
1 ⅓ cups flaked coconut
1 cup chopped pecans

Heat oven to 325.
Coat 13x9-inch glass baking dish with no-stick cooking spray.
Melt butter, stir in the graham crackers, and press down evenly in glass baking dish.
Pour sweetened condensed milk evenly over top.
Layer with chocolate chips, coconut and nuts.
Press down firmly with a fork.

Bake 22-25 minutes or until lightly browned.
Cool before cutting into bars.

Easy Salted Caramel Brownies

Ingredients:

• 18-ounce brownie mix
• approximately 8-10 ounces of dulce de leche (or other THICK caramel sauce, I love Smucker's Simple Delight Salted Caramel Sauce)*
• 1 tsp sea salt

Directions: 
1. Preheat to 350ºF. Prepare the 9x9 nonstick baking dish by lining it with parchment paper (this aids in an easier removal when it comes time to serve the brownies).  
2. Mix and bake brownies according to recipe on package. Let cool COMPLETELY. 
3. Spread the caramel sauce over top.  Sprinkle with sea salt. 
4. Keep chilled until ready to serve. 

If you can bear the wait, let the caramel topping sit on the brownies for a day or even just overnight (covered, of course). It will soak into the brownies a bit, making them even more moist and deliciously gooey than ever! 

Note: 
*Another great option for the caramel topping would be Nestle’s Duce de Leche, which you can usually find beside the sweetened condensed milk or in the Hispanic section of the grocery store.

Click here for the 'from scratch' version.

Drunken Fudge

12 oz semi sweet chocolate chips
1 can sweetened condensed milk
1/2 teaspoon salt
2 tablespoons bourbon or rum
Mix all ingredients and melt together over low heat. Pour into wax paper lined pan. Chill until firm. 

You might want to double or triple this one!

Serita's Chocolate Cobbler

CHOCOLATE COBBLER

Mix batter:

1 c. self-rising flour 

½ c. milk

¾ c. sugar

1 tsp. vanilla

1 ½ Tbs. cocoa

Mix topping:

1 c. sugar

 ¼ c. cocoa

Melt 1 stick butter in a 1 quart casserole dish. 

Pour batter over melted butter; DO NOT STIR. 

Mix together the sugar and cocoa and sprinkle over batter; DO NOT STIR. 

Pour 1 ½ cups boiling water over top. DO NOT STIR. 

Bake at 350 degrees for 30 minutes.

Serita Tift

German Chocolate Upside Down Cake

1 cup sweetened flaked coconut
1 cup pecans, finely chopped
3 1/2 cups powdered sugar
2 sticks butter, melted
8 ounces cream cheese, softened
1 (18 ounce) box German chocolate cake mix with pudding
1 1/4 cups water
1/3 cup oil
3 eggs

1. Preheat oven to 375°F. 
2. Grease and flour 9 x 13 inch pan. Sprinkle coconut and pecans evenly in the pan and set aside.
3. In a large mixing bowl, mix cake mix, water, oil and eggs as directed on the box. Carefully pour batter over coconut and pecans in prepared pan.
4. Mix melted margarine, cream cheese and powdered sugar in large bowl on low speed for 30 seconds, or until well mixed. Increase mixer speed to medium and beat 30 seconds more, or until smooth.
5. Spoon cream cheese over batter, leaving a 1 inch border of batter around the sides of the pan, and smooth with spatula.
6. Bake for 43-48 minutes, or until the cream cheese mixture has turned golden brown and the cake springs back when touched lightly.
7. Remove from oven and cool for 20 minutes. 
8. Run a sharp knife around the edge of the cake and invert it onto serving platter. 
9. Let rest for 20 minutes more, then slice and serve.

Chocolate Brownie Cookies

1 1/2 cup flour
1 1/2 cup sugar
one stick butter, melted
2 eggs
1/4 cup cocoa

Add all ingredients in mixing bowl and blend with electric mixer.
Let batter rest for ten minutes.
Preheat oven to 375.
Drop by teaspoonfuls onto greased cookie sheet (about 1 1/2 inches apart).
Bake for 7-9 minutes.
Cool for one minute on pan and then transfer to cooling rack to cool completely.

Makes about 36 cookies.

Kahlua Cheesecake Trifle

This recipe is best made several hours before serving.

1 box chocolate cake mix

2 small boxes Jello cheesecake pudding mix

2 8-oz. tubs Cool Whip

3 cups milk

1 cup Kahlua

small Hershey chocolate bar

Prepare cake mix according to package directions.

Combine pudding mix, milk, and Kahlua. Blend in one container of Cool Whip. Chill.

When cake is cool, crumble 1/8 cake in bottom of glass bowl and add a layer of pudding mixture. Crumble another 1/8 of cake and add a layer of plain Cool Whip. Repeat layers, finishing with Cool Whip, and top with grated chocolate bar.

Kaybo's Chocolate Eclair Cake

2 packages French vanilla instant pudding mix
3 cups cold milk
8 ounces cool whip
Whole box graham crackers

Mix pudding and milk. Beat 2 minutes with blender. Add cool whip and mix. Layer a 9 x 13 x 2 in pan with graham crackers. Top with ½ of pudding mix. Repeat another layer of graham crackers. Top with remaining cool whip. Repeat a final layer of graham crackers. Make the following icing. Let the icing cool completely and pour over the top of graham crackers. Chill two hours. Can make a day ahead and it is even more delicious.

Icing
1 cup sugar
1/3 cup cocoa
¼ cup milk
1 tsp vanilla extract
1 stick butter

Mix all together. Bring to a boil. Let cool completely before putting on cake..

Brownie Pie

brownie mix
half gallon ice cream (vanilla, rocky road, chocolate chip, ripple....you decide)
sliced almonds (optional)
chocolate syrup (optional)

Mix brownies according to package directions. Divide batter between two pie pans and bake as directed. Let cool. Divide slightly softened ice cream between the pies and spread smoothly. Cover with plastic wrap and freeze. Before serving, top with almonds, chocolate syrup, or other topping. This can also be made in a 9x13 dish.

Nestle Toll House Chocolate Chip Cookies

2 ¼ cups all-purpose flour
1 tsp baking soda
1 tsp salt
2 sticks butter, softened
¾ cup granulated sugar
¾ cup packed brown sugar
1 tsp vanilla
2 large eggs
2 cups (12-oz pkg) Nestle Toll House Semi-Sweet Chocolate Morsels
1 cup chopped pecans

Preheat oven to 375. Combine flour, baking soda, and salt in small bowl. Beat butter, granulated sugar, brown sugar, and vanilla in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets. Bake for 9-11 minutes until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

German Chocolate Cake and Coconut Pecan Frosting

German Chocolate Cake

one 4-ounce bar Baker’s German’s Sweet Chocolate
½ cup boiling water
2 sticks butter
2 cups sugar 

4 eggs, separated
1 teaspoon vanilla
2 ½ cups sifted cake flour
½ teaspoon salt
1 teaspoon baking soda
1 cup buttermilk

Melt chocolate in boiling water; cool and set aside. Cream butter and sugar until fluffy. Add egg yolks one at a time, beating well after each. Add chocolate and vanilla; mix well. Sift together flour, salt and soda. Add alternately with buttermilk to chocolate mixture; beat until smooth. Fold in stiffly beaten egg whites. Pour into three deep 8 or 9-inch layer pans, lined with paper. Bake at 350 for 30-40 minutes. Cool before frosting with coconut pecan frosting.

Coconut Pecan Frosting for German Chocolate Cake

1 12-oz can evaporated milk
1½  cups sugar
6 large egg yolks, lightly beaten
1½ sticks butter
1½  teaspoon vanilla
2 generous cups flaked coconut
2 cups chopped pecans (even better if they're toasted)

Combine evaporated milk, sugar, egg yolks, and butter. Cook, stirring constantly, over medium heat until thickened, about 12-16 minutes or until mixture becomes a light caramel color, is bubbling, and reaches a pudding-like thickness. Add coconut, pecans, and vanilla; beat until thick enough to spread. Spread between layers and on top of cake.

Note: This cake rose from the obscurity of a home kitchen to become an American classic and was first published, not in Germany, but in Dallas. A Texas homemaker sent the recipe for German's chocolate cake to a Dallas newspaper in the fall of 1957; the resulting spike in German's Sweet Chocolate sales put General Foods (which then owned Baker's Chocolate) on alert; the company quickly sent copies of the recipe and photos of the cake to newspapers across the nation. Everywhere the recipe was published, food editors were swamped with requests for information on where to buy the chocolate. In a year, sales jumped 73 percent. The cake's name comes from the sweet chocolate baking bar developed for Baker's Chocolate Co. in 1852 by Sam German. Hence the name Baker's German's Sweet Chocolate. However, in most recipes and products today, the apostrophe and the "s" have been dropped, fueling the assumption that it's German.

Tunnel of Fudge Cake

1 ¾ cups sugar
3 ½ sticks butter, softened
6 eggs
2 cups powdered sugar
2 ¼ cups all-purpose flour
¾ cup unsweetened cocoa
2 cups pecans (do not omit)

Glaze:
¾ cup powdered sugar
¼ cup unsweetened cocoa
1 ½ to 2 tablespons milk

Preheat oven to 350. Grease and flour 12-cup bundt pan or 10-inch tube pan. In large bowl of electric mixer beat granulated sugar and butter until light and fluffy. Add eggs one at a time, beating well after each addition. Gradually add 2 cups powdered sugar, blending well. By hand, stir in flour and remaining cake ingredients until well blended. Spoon batter into greased and floured pan, spreading evenly. Bake for 58 to 62 minutes until top is set and edges are beginning to pull away from side of pan. Since this cake has a soft filling, an ordinary doneness test cannot be used. Cool upright in pan on wire rack 1 ½ hours; invert onto serving plate. Cool for at least two hours.

In small bowl, combine all glaze ingredients, adding enough milk for desired consistency. Spoon over top of cake, allowing some glaze to run down sides. Store tightly covered.

This recipe was a second-place winner of the 1966 Pillsbury Bake-Off (winning Ella Rita Helfrich of Texas $5,000!) and called for Double Dutch Fudge Buttercream Frosting Mix, which has been discontinued. After a consumer outcry (of which we are sure Sa was a contributer), Pillsbury’s test kitchens developed this revision, which is pretty darn good.

Icebox Cake

Nabisco chocolate wafer cookies
Whipping cream

Whip cream. Layer wafer cookies and whipped cream, starting and ending with whipped cream. Cover and refrigerate.

The danger here is that someone will eat all of the chocolate wafer cookies before you get around to making the icebox cake!

Martha Washington Candy

1 box confectioners sugar
1 can sweetened condensed milk
2 T margarine
pecans
1 cake paraffin wax
12 ounces semisweet chocolate chips

Cream margarine, add milk and sugar alternately. Add pecans and mix until stiff enough to pick up. Melt together paraffin and chocolate chips in double boiler. Using toothpick, dip each piece of candy into the chocolate and let cool on wax paper. Store in airtight container.

Sister Sue’s variation calls for the addition of another box of sugar, the rest of the stick of margarine, and a 7 oz. can of Angel Flake coconut.