TOAD HOLLOW FARM

 

This is real favorite of my family. After you try it it may be yours also.

I called Hersey's and received permission to print their cake and frosting recipe.

 DEEP DARK CHOCOLATE CAKE
2 cups sugar                                      1 3/4 cups all purpose flour                            
3/4 cup Hersey'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

Heat oven to 350 F. Grease and flour two 9 inch round baking pans. In a large bowl stir together sugar, flour, cocoa, baking powder, baking soda and salt. Add eggs, milk, oil and vanilla; beat on medium speed of  electric mixer 3 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. Cool completely.

Place one of the cake layers on a cake dish. Make whipped cream filing and cover the top of the bottom layer. Add a top layer and ice top and sides with butter cream frosting.

 Sweetened Whipped Cream
Beat 1 cup of chilled whipping cream (small carton of heavy cream), 6 tablespoons of granulated sugar and 1 teaspoon of vanilla extract in a chilled bowl until stiff. Don't over beat or you will have some really sweet butter.

Butter Cream Frosting
In bowl beat 6 tablespoons of softened butter or margarine. Add 2 2/3 cups powdered sugar and 1/2 cup Hersey's Cocoa alternately with 4 to 6 tablespoons milk and 1 tablespoon vanilla extract, beating to spread consistency.

Cover cake and store in the refrigerator until ready to serve. Promptly return leftovers to the refrigerator.

This is a great cake.

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