adapted from Hershey’s “Perfectly Chocolate” Chocolate Cake recipe
2 cups pure cane sugar
1 3/4 cups all purpose flour
3/4 cup Hershey’s baking cocoa powder
1 ½ teaspoon baking powder (aluminum free)
1 ½ teaspoon baking soda
1 teaspoon salt
1 cup milk
1/2 cup olive oil
2 ½ teaspoon pure vanilla extract
2/3 cup boiling water
Heat oven to 350* F and prepare two 9″ round cake pans or one 9×13″ pan.
Combine dry ingredients in a large bowl. I use my Kitchen Aid, gently with whisk attachment.
Add in eggs, milk, oil and vanilla. Once moistened, beat on medium speed for about 2 minutes.
Then stir in boiling water. Just add a little at a time. Let it get mixed in well. Batter will be rather thin.
Next, pour into pan(s). Bake at 350* for 30-35 minutes. Until toothpick inserted in center comes out clean.
Cool in pans for 10 minutes, then remove from pans to wire racks. Cooling completely.
Now, mine didn’t want to come out of the pans. Period. So I improvised and thus came my lovely decadent creation seen above *grins*
Cut cooled cake into chunks. Oh, about 2″ chunks will be fine. Just, whatever. Chunks. Toss those in another baking pan or a trifle would look great 😉 I just love those things, don’t you? Or, actually, if using a trifle, you’d probably want to do the mixing part first, then put it in the decorative trifle. OR, you could layer…anywho…
Then comes the frosting:
again, adapted from Hershey’s “Perfectly Chocolate” chocolate frosting
1 stick (½ cup) butter (don’t even think about using margarine, come ON now)
2/3 cup Hershey’s cocoa
3 cups powdered sugar
½ cup milk
2 teaspoons pure vanilla extract
Melt butter. You can do this in a saucepan on the stove or bowl in the microwave. I nuked mine. Then transfer to mixing bowl. Stir in cocoa.
This is going to look thick and dark!
Next, alternately add powdered sugar and milk. Mixing well after each addition. Once all is added, add your vanilla then mix to a nice, smooth, slightly thinner than spreading consistency. Add more milk if you need to. We’re not spreading this. If you want to spread and go completely away from my pretty presentation above, cut the milk back to a couple tablespoons less than my recommended ½ cup. But, to have the ooey, gooey stuff shown above, do what I say 😉 ½ cup of milk, perhaps a tablespoon more. Beat at medium speed for a minute or two. Go ahead and kick it up to the next notch, to make it nice, smooth and fluffy. Go ahead, really, it’s ok….you trust me don’t you?
Now, plop, pour, drizzle half the frosting on the chunked cake. Give it a good stir or toss. Then finish it off and toss again. Transfer to your pretty trifle now if you desire. Or, place a few chunks of cake in the bottom, drizzle some frosting over, layer more cake, drizzle more frosting…I think you get the idea of layering. You’re smart folk 😉
And there you have it… Sinfulicous Ooey Gooey Chocolate Madness