We celebrated my husband’s birthday yesterday, and my son always loves to help choose what kind of cake we’re going to make. This year, for the big four-oh, we went with my classic chocolate cake. Of the “so good it’ll make ya wanna slap ya mama” variety. Really.
– 1 c water
– 2 sticks salted butter (equal to 1 cup)
– 1/2 c Hershey’s Special Dark cocoa powder
– 2 c sugar
– 1-3/4 c all purpose flour
– 1 tsp baking soda
– 1/2 tsp salt
– 3 eggs
– 1/4 tsp pure vanilla extract
– 1/8 tsp hazlenut extract
– 3/4 c sour cream (don’t use the low-fat variety … ick)
– Icing (see recipe below)
- Heat oven to 350 degrees; prepare cake pans (this makes one sheet cake in a jellyroll pan, or two round layers).
- Heat the first three ingredients (water, butter, cocoa) in a saucepan on medium heat, stirring occasionally. Once the butter melts, heat to boiling for about a minute, then remove from heat.
- In a separate bowl, combine the remainder of the ingredients (sugar, flour, baking soda, salt, eggs, sour cream, and the extracts). Mix in the chocolate mixture from your saucepan, beating just until blended (I mix this all by hand using a whisk). Pour into your prepared pans.
- Bake 25 to 30 minutes or until wooden pick inserted comes out clean. Cool it on a wire rack and go ahead and prepare your icing.
– 1 stick salted butter
– 3 Tbsp Hershey’s Special Dark cocoa powder
– 6 Tbsp skim milk
– 1 tsp vanilla
– 1 box 10x powdered sugar
– 1/2 cup chopped pecans (optional)
- Heat the butter in a saucepan over low heat until it melts–do not let it boil–then remove it from the heat.
- Add in the cocoa, milk, vanilla, and powdered sugar, whisking until the icing is smooth. Add the pecans if you’re a nut person. (This is not a thick icing.)