What to do, what to do… My husband turns 28 and I have NOTHING ready. I have a million ideas, and no how I can execute with him here or with him at work. When he’s here, I don’t want him to see what I’m planning. But when he’s gone, it is much more difficult to get things done. I’ve decided to make a cake from scratch. Looking at the clock, I see time slipping away. He will be home in twenty minutes. I want this to be a surprise so I have to work quickly. I looked up several cake recipes before settling on making a chocolate cake. I had all the ingredients on hand and I decided this would be a good time to use my two, new, round 9 inch cake pans.
I looked up simple recipes that called for the basics. I had everything I needed to make Hershey’s “Perfectly Chocolate” chocolate cake recipe. I got all my needed measuring spoons and cups out to make the process a little easier on myself. I pulled all the dry ingredients out and gathered the rest of my needed materials for an easy prep. I then preheated the oven for 350 degrees.
I combined sugar, cocoa powder, flour, baking powder, baking soda, and salt in a large bowl. I whisked the dry ingredients together before adding the wet ingredients. I added in a separate bowl; eggs, milk, vegetable oil, and vanilla extract. Then I combined the wet and dry ingredients. After mixing with a hand mixer for two minutes, the recipe calls for a cup of boiling water to be added. At this point, I put a cup of water in the microwave for two minutes while I mixed on the medium setting of my hand mixer. After two minutes I grabbed the boiling water from the microwave and stirred it in. This made the thick batter very thin. That’s what it is supposed to do, so I wasn’t worried.
I sprayed the pan with olive oil to prepare them for baking. I strongly recommend parchment paper instead, or at the very least, lightly dusting the pan with flour to help the cake come out when you are ready to cook them on a cooling rack. Following the pan preparation, I poured the batter into each of my two 9 inch cake pans. This recipe can be used for cupcakes as well, filling each cup halfway. This recipe would make about 24 cupcakes.
During my prep, I rinsed used dishes and placed them quickly in the dishwasher as I went so I could just relax after popping the cakes into the oven. I set the timer for 30 minutes after placing one cake on the top rack in the oven and then other on the bottom. I swapped the pans fifteen minutes later in hopes they would cook the same. When the time went off, the cake on top was done, but the cake on bottom wasn’t. To solve this mini issue, I moved the pan from the bottom rack of the oven, to the top rack. I left it for 5 more minutes and then it was cooked thoroughly.
I let the cakes cool on the oven for about 10 minutes before attempting to place the first cake on a cooking rack. My cake crumbled into three pieces. Which is why I highly recommend flour or parchment paper. At this point, I let the other pan cool. Once the cakes cooled down, I started frosting them. I was able to put the broken cake back together and it held together great with the frosting. I just used a can of Pillsbury chocolate frosting, but I’m planning to make my own next time when I haven’t procrastinated this long. I added some blue sprinkles I had left over from a baby shower, and everyone loved it! Now it’s time for me to learn some clean cake recipes. Let me know how yours turned out!
*not sponsored by Hershey
- 2 cups sugar
- 1-3/4 cups all-purpose flour
- 3/4 cup HERSHEY'S Cocoa (I used dark)
- 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- to add after the batter has been mixed