Hershey's Deep Dark Chocolate Cake (family favorite) for Angie

[Guest guest]

Hershey's Deep Dark Chocolate Cake

 

1 3/4 c All purpose flour

2 c Sugar

3/4 c Hershey's cocoa powder

1 1/2 ts Baking soda

1 1/2 ts Baking powder

1 ts Salt

2 Eggs (large)

1 c Milk (soy will work)

1/2 Vegetable oil (I prefer canola oil)

2 ts Vanilla extract

1 c Boiling water

 

Combine dry ingredients in large mixer bow. Add eggs, milk, oil and

vanilla. Beat 2 minutes at medium speed. Stir in boiling water (batter

will be thin) Pour into greased 13x9x2 " pan. Bake at 350 F. For 35-40 min.

until tester inserted in center comes out clean.

 

 

 

 

Photos – Showcase holiday pictures in hardcover

Photo Books. You design it and we’ll bind it!

 

 

[Guest guest]

This makes a Delicious cake...I agree..I made this for Christmas and everyone

loved..I like it too, even though I'm not usually a big fan of choclate

cake..but this is exceedingly moist !

Hilary

 

isis <isisdarkshade wrote:

Hershey's Deep Dark Chocolate Cake

 

1 3/4 c All purpose flour

2 c Sugar

3/4 c Hershey's cocoa powder

1 1/2 ts Baking soda

1 1/2 ts Baking powder

1 ts Salt

2 Eggs (large)

1 c Milk (soy will work)

1/2 Vegetable oil (I prefer canola oil)

2 ts Vanilla extract

1 c Boiling water

 

Combine dry ingredients in large mixer bow. Add eggs, milk, oil and

vanilla. Beat 2 minutes at medium speed. Stir in boiling water (batter

will be thin) Pour into greased 13x9x2 " pan. Bake at 350 F. For 35-40 min.

until tester inserted in center comes out clean.

 

 

 

 

Photos – Showcase holiday pictures in hardcover

Photo Books. You design it and we’ll bind it!

 

 

[Guest guest]

Hmmm. I bet I could make it using the flaxseed egg replacer formula and it

would turn out great, too. Over the weekend, I made cornbread using 2 T.

flaxseed + 3 T. water to replace the egg and it was wonderful! Rose real

high and was very, very moist.

 

I'll try the cake come this weekend and let y'all know how it did...:>)

 

Thanks for the recipe!

Bron

 

 

On 1/7/06, Hilary Doyle <reesepbbear wrote:

>

> This makes a Delicious cake...I agree..I made this for Christmas and

> everyone loved..I like it too, even though I'm not usually a big fan of

> choclate cake..but this is exceedingly moist !

> Hilary

>

> isis <isisdarkshade wrote:

> Hershey's Deep Dark Chocolate Cake

>

> 1 3/4 c All purpose flour

> 2 c Sugar

> 3/4 c Hershey's cocoa powder

> 1 1/2 ts Baking soda

> 1 1/2 ts Baking powder

> 1 ts Salt

> 2 Eggs (large)

> 1 c Milk (soy will work)

> 1/2 Vegetable oil (I prefer canola oil)

> 2 ts Vanilla extract

> 1 c Boiling water

>

> Combine dry ingredients in large mixer bow. Add eggs, milk, oil and

> vanilla. Beat 2 minutes at medium speed. Stir in boiling water (batter

> will be thin) Pour into greased 13x9x2 " pan. Bake at 350 F. For 35-40

> min.

> until tester inserted in center comes out clean.

>

>

>

>

> Photos – Showcase holiday pictures in hardcover

> Photo Books. You design it and we'll bind it!

>

>

[Guest guest]

Flaxseed egg replacer formula? Where can I find this?

 

On 1/9/06, southernflower <southernflower wrote:

> Hmmm. I bet I could make it using the flaxseed egg replacer formula and it

> would turn out great, too. Over the weekend, I made cornbread using 2 T.

> flaxseed + 3 T. water to replace the egg and it was wonderful! Rose real

> high and was very, very moist.

 

 

--

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Beloved Pan, and all ye other gods who haunt this place,

make me beautiful within, and grant that what-ever

happens outside of me will help my soul to grow.

May I always be aware that true wealth lies in wisdom,

and may my " gold " be so abundant that only a wise

man can lift and carry it away. For me that is prayer

enough. - Socrates

[Guest guest]

> You just make it. :>) Get you some flaxseed meal/flour (they're the

> same thing, the terms are interchangeable), made by either Hodgsons

> Mill or Bob's Red Mill. The latter is easier to use because it comes

> in a sturdy bag. Keep it in the fridge so it doesn't get rancid. Dip

> out 2 T. and mix it thoroughly with water and add it to your recipe,

> and voila! " Flaxseed Egg Replacer " . <VBG>

 

 

(Or buy flaxseed and grind it yourself in a blender or coffeegrinder -

it's cheaper than preground.)