ISO MOIST Chocolate Cake

Pineapple

Thu, May 07 2009, 12:09 pm

Anyone have a good recipie?

One that does not use dunkin hines etc.

Thanks

DefyGravity

Thu, May 07 2009, 12:12 pm

This is my favorite chocolate cake recipe - and you can replace the oil with equal amount apple sauce and it's still very moist.

HERSHEY'S "PERFECTLY CHOCOLATE" Chocolate Cake
Ingredients:

* 2 cups sugar
* 1-3/4 cups all-purpose flour
* 3/4 cup HERSHEY'S Cocoa
* 1-1/2 teaspoons baking powder
* 1-1/2 teaspoons baking soda
* 1 teaspoon salt
* 2 eggs
* 1 cup milk
* 1/2 cup vegetable oil
* 2 teaspoons vanilla extract
* 1 cup boiling water
* "PERFECTLY CHOCOLATE" CHOCOLATE FROSTING(recipe follows)

Directions:
1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans.

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. Bake 30 to 35 minutes 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. 10 to 12 servings.

VARIATIONS:
ONE-PAN CAKE: Grease and flour 13x9x2-inch baking pan. Heat oven to 350° F. Pour batter into prepared pan. Bake 35 to 40 minutes. Cool completely. Frost.

THREE LAYER CAKE: Grease and flour three 8-inch round baking pans. Heat oven to 350°F. Pour batter into prepared pans. Bake 30 to 35 minutes. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost.

BUNDT CAKE: Grease and flour 12-cup Bundt pan. Heat oven to 350°F. Pour batter into prepared pan. Bake 50 to 55 minutes. Cool 15 minutes; remove from pan to wire rack. Cool completely. Frost.

CUPCAKES: Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Heat oven to 350°F. Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. Frost. About 30 cupcakes.

"PERFECTLY CHOCOLATE" CHOCOLATE FROSTING

1/2 cup (1 stick) butter or margarine
2/3 cup HERSHEY'S Cocoa
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract

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. About 2 cups frosting.

Pineapple

Thu, May 07 2009, 12:36 pm

Thanks so much!

Is it ok to replace the milk in the cake with o.j.? Or should I use soy milk?

DefyGravity

Thu, May 07 2009, 12:42 pm

I use soy milk, almond milk, or rice milk. I think orange juice would give it strange flavor.

mommalah

Thu, May 07 2009, 1:18 pm

Could I reduce it to 1c sugar instead of 2 and it still taste decent?

DefyGravity

Thu, May 07 2009, 1:27 pm

I use 1 cup sugar and 1 cup splenda.

chocolate moose

Thu, May 07 2009, 1:51 pm

DefyGravity wrote:

I use soy milk, almond milk, or rice milk. I think orange juice would give it strange flavor.

Matter of taste; I think chocolate and orange together is YUM !!!!!

Beauticianista

Thu, May 07 2009, 1:58 pm

chocolate moose wrote:

DefyGravity wrote:

I use soy milk, almond milk, or rice milk. I think orange juice would give it strange flavor.

Matter of taste; I think chocolate and orange together is YUM !!!!!

Yep, my mom's tried and true brownie recipe also uses o.j. and it's DELICIOUS. Don't have the recipe on me, though

solo

Thu, May 07 2009, 2:06 pm

I use the hersheys recipe but replace the milk with water
its still yum

ganizzy

Thu, May 07 2009, 3:35 pm

in the purple cookbook - spice and spirit, the classic chocolate cake is moist

rise above

Thu, May 07 2009, 4:02 pm

This is my mothers recipe. When both she or I make it we get major compliments. It is very moist! The dutch cocoa is a must- it adds so much.

Chocolate Cake
1 1/2 Cup sugar- little less
1 3/4 cup flour
1 1/2 tsp. Baking powder
1 1/2 tsp baking soda
3/4 cup Dutch cocoa
2 eggs
1/2 cup oil
2 tsp. Vanilla extract
1 cup pareve milk

mix all and then add 1 cup boiling water

greenfire

Thu, May 07 2009, 4:16 pm

http://imamother.com/forum/vie.....79181

DefyGravity

Thu, May 07 2009, 4:19 pm

rise above wrote:

That's the Hershey's recipe, except 1/2 cup less sugar.

rise above

Thu, May 07 2009, 4:25 pm

DefyGravity wrote:

rise above wrote:

That's the Hershey's recipe, except 1/2 cup less sugar.

Funny! I looked at your recipe to see if it's the same and stopped after the first ingredient was different. Interesting becuase my mother is a major sugar person. Maybe the pareve milk is sweeter than regular milk so it doesn't need as much sugar?

DefyGravity

Thu, May 07 2009, 4:30 pm

I always make it with soy milk, usually with vanilla soy milk that's always sweet as well. Probably, in the long run, a 1/2 cup makes little difference.

Pineapple

Sat, May 09 2009, 11:53 pm

Thanks DefyGravity - It came out delicious!