My first post post-school year! This was a little something that I baked for my darling husband’s 45th birthday a week ago. The cake was Hershey’s “Perfectly Chocolate” Chocolate Cake with Philadelphia Cream Cheese Frosting. The icing job came out looking a little rough but it was sweltering that day and I had to chill the cake for 15 minutes for every 2 minutes of work I got done because otherwise the icing was turning to soup. By now, I’ve had plenty of experience working in hot kitchens, but since it was for just us, I didn’t sweat it too much. I would’ve liked to make the sides a bit smoother before combing them though.
Hershey’s “Perfectly Chocolate” Chocolate Cake
About 10-12 servings.
2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup Hershey’s Cocoa, sifted
1-1/2 tsp. baking powder
1-1/2 tsp. baking soda
1 tsp. salt
1 cup milk
1/2 cup vegetable oil
2 tsp. vanilla extract
1 cup boiling water
Heat oven to 350°F. Grease and flour two 9-inch round baking pans.
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.
Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks.
Philadelphia Cream Cheese Frosting
Kraft says this is enough to ice two 8- or 9-inch layers; I made 1 1/2 times the recipe to be safe and it was barely enough.
1 8-oz. pkg. Philadelphia Cream Cheese, softened
1/4 cup (1/2 stick) butter, softened
1 tsp. vanilla extract
1 16-oz. pkg. powdered sugar (about 4 cups), sifted
Beat cream cheese, butter and vanilla in large bowl with electric mixer on medium speed until well blended. Add sugar gradually, beating until well blended after each addition.