Does anyone have a GREAT homemade chocolate cake with chocolate frosting recipe?

Similar questions: GREAT homemade chocolate cake frosting recipe.

Why yes, I do! This is my favorite cake recipe ever. It's easy, comes out super moist, and very tasty.

I'll write it out here, but if you go buy a can of Hershey's Cocoa, it's right on the back. Seriously, you can't go wrong with this cake. You only need two mixing bowls--one for the cake and one for the frosting.

You can't beat a recipe that not only gets rave reviews BUT is easy on the clean-up! You can even tell people it's a healthy cake because cocoa is a natural source of flavanol antioxidants. ;) Hershey's "Perfectly Chocolate" Chocolate Cake 2 c.

Sugar 1 3/4 c. All purpose flour 3/4 c. Hershey's cocoa 1 1/2 tsp baking powder 1 1/2 tsp baking soda 1 tsp salt 2 eggs 1 c.

Milk 1/2 c. Vegetable oil 2 tsp vanilla extract 1 c. Boiling water Heat oven to 350 degrees.

Grease and flour two 9 in round baking pans. Combine dry ingredients in a large bowl. Add eggs, milk, oil, and vanilla; beat on medium speed for 2 minutes.

Stir in boiling water (batter will be thin). Pour 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 then frost with "Perfectly Chocolate" chocolate frosting. "Perfectly Chocolate" Chocolate Frosting 1 stick butter or margarine (1/2 cup) 2/3 c Hershey's cocoa 3 c powdered sugar 1/3 c milk 1 tsp vanilla extract Melt butter.

Stir in cocoa. Alternately, add powdered sugar and milk, beating on medium speed to spreading consistency. Add more milk, if needed.

Stir in vanilla. Makes about 2 cups. Like the recipe says, the batter will be THIN.

The first time I made this cake, I thought I'd done something wrong because the consistency looked so off for cake batter. However, it bakes up beautifully, and the frosting goes with the cake perfectly. That must be why they call it "Perfectly Chocolate."

Enjoy! (I'm going to make this cake after the kids go to bed tonight, so thanks for reminding me about it! ) Sources: back of Hershey's Cocoa can adsgfdgadf's Recommendations Hershey's Cocoa - 23 oz.

Canister .

I do, in fact. The cake is the recipe my mother made, originally from the back of the box of Hershey's cocoa (though I've adapted it somewhat). It's very simple; you don't even have to cream butter.

The frosting is more complex. It's adapted from Rose Levy-Berenbaum's Cake Bible. It's actually more like French Silk Pie filling than frosting.

Unlike the cake, it's kind of difficult, but it's considerably tastier than the powdered-sugar frosting that accompanies the original recipe. Cake: 1 cup boiling water 3/4 cup cocoa 1 tsp espresso powder 2 cups sugar 1-3/4 cups all-purpose flour 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 Preheat oven to 350. Prepare two 9" pans (or a 13x9 pan) by greasing and flouring.(I find that Baker's Joy or similar spray makes this much easier).

The cake is rather delicate, and you'll get best results lining the pan with parchment paper and spraying again, but that's optional. Combine boiling water, cocoa, and espresso powder in a small bowl. Set aside.

Mix dry ingredients in a mixing bowl. Add wet ingredients, and beat on medium speed for two minutes. Add the cocoa mixture (it will look like chocolate pudding, but it has no sugar and will be quite bitter).

Bake 30-35 minutes for 9" pans or 35-40 minutes for the 13x9 pan, or until the cake tests done (the top will be dry and springy, and it will just begin to pull away from the sides. ) Cool for 10 minutes, then turn onto greased wire racks to finish cooling.(If you've used parchment paper liners, remove them after you've turned the cake out. ) Frosting 4 egg whites 1/2 tsp cream of tartar 1 pound butter, softened but cool 1 cup sugar 10 ounces dark chocolate, melted and cooled Beat the egg whites until foamy, then add cream of tartar.

Continue beating until soft peaks form, then gradually beat in sugar. Beat until stiff beaks form. Beat the butter in a large bowl until soft and fluffy.

Set aside.(You can do this step first, but you have to make sure that your mixer is scrupulously clean or the egg whites won't whip. Most stand mixers have a paddle blade and a wire whisk; use the paddle for the butter and the whisk for the egg whites. This recipe is a LOT easier with a stand mixer, but I have done it with a hand mixer.) Lower the mixer to medium speed, and beat in the butter, a tablespoon at a time.

It should only take a few seconds, for each addition. The butter must mix in completely before adding the rest, or the emulsion will break. After all the butter is added, mix in the chocolate.

Beat until the mixture is uniform in color. You can refrigerate this frosting, or freeze it, but allow it to come to room temperature before re-beating or you'll beat all of the air out of it..

I love this recipe! I know everyone has a great chocolate cake recipe, so I decided to give you this one. It is not your usual type, more like a torte, but, oh, it is soooo good.

I make this for special occasions....like Valentine’s Day. The cake recipe is from The Coach House, in New York City. I make it with their filling and, sometimes, top it with chocolate frosting.

Their recipe just calls for a powdered sugar topping. If you do not want to use the filling (I recommend that you do), just use the frosting to fill and frost. Chocolate Cake: Makes: 11/20 servings CAKE: 4 c.

All purpose flour 1-1/2 c. (3-sticks) unsalted flour. Room temperature 1 lb.

Bittersweet chocolate 1/4 c. Water 2 t. Salt FILLING: 1 quart whipping cream 1-1/2 lb.

Bittersweet chocolate For cake: 1. Combine flour and butter in large bowl and mix with fingertips until the consistency of coarse oatmeal; do not let butter melt or become oily. 2.

Melt chocolate in saucepan over very low heat. Add water and salt and beat until smooth. Make a well in flour mixture.

Pour in chocolate and mix lightly but thoroughly. Divide dough into 3 parts and wrap each in waxed paper. Refrigerate dough until firm, about 20 minutes.3.

Preheat oven to 350*. Place 1 piece of dough between 2 sheets of waxed paper and roll into a large circle, about 1/8-inch thick. Lift off top sheet of paper and use a sharp knife to cut circle 9 to 10 inches in diameter; remove excess dough.

Carefully invert circle onto ungreased baking sheet and remove remaining paper. Bake 15 to 18 minutes. Working carefully, loosen pastry with spatula and slide onto heavy duty foil to cool.

Repeat with rest of dough. For filling: Place cream in large bowl and set in larger bowl or sink on a bed of ice. Melt chocolate in heavy saucepan over very low heat or hot water.

Whip cream until stiff, then fold in chocolate, mixing gently, but thoroughly. To assemble: Carefully slide one cake layer onto serving plate. Spread 1/2 filling over top.

Repeat with second layer and remaining filling. Top with last layer.(If frosting, refrigerate cake for 1 hour before frosting cake. ) Sprinkle with powdered sugar and garnish, if desired, with chocolate curls Rich Chocolate Frosting: Yields: 3 cups 1 c.(6 oz.) semisweet or milk chocolate morsels 1/2 c.

Half and half 1 c. Butter or margarine 2-1/2 c. Sifted powdered sugar 1.

Combine first 3 ingredients in a saucepan; cook over medium heat, stirring until melted and smooth.2. Remove from heat and stir in powdered sugar. Set saucepan on ice and beat at medium speed with an electric mixer until frosting holds it’s shape, about 5 minutes.

Sources: Bon Appetit Favorite Restaurant Recipes, The Ultimate Southern Livng Cookbook HEIDI5522's Recommendations Favorite Restaurant Recipes Amazon List Price: $1/21 Used from: $0.01 Average Customer Rating: 5.0 out of 5 (based on 1 reviews) The Ultimate Southern Living Cookbook Amazon List Price: $31/20 Used from: $1/21 Average Customer Rating: 5.0 out of 5 (based on 26 reviews) .

Yes, I do... And the recipe is for Wacky Cake. DOn’t be put off by the name, though! This is the best chocolate cake ever.

Wacky Cake 1 1/2 cups unbleached all-purpose flour 1 cup sugar 3 tablespoons unsweetened cocoa 1 teaspoon baking soda 1/2 teaspoon salt 1 teaspoon vanilla 1 teaspoon vinegar 5 tablespoons vegetable oil 1 cup cold water In a large mixing bowl, mix flour, sugar, cocoa, soda and salt. Make three wells in the flour mixture. In one put vanilla; in another the vinegar, and in the third the oil.

Pour the cold water over the mixture and stir until moistened. Pour into 8 x 8-inch pan. Bake at 350°F.

Oven for 25 to 30 minutes, or until it springs back when touched lightly. You can double or triple the recipe, depending on the size of the pan. You can also (and I ususally do this) mix it right in the pan you’re going to bake it in.

And here’s a good frosting recipe... Chocolate Frosting 1/3 c. Butter, melted 1/3 c. Cocoa 1/2 tsp.

Vanilla (I generally go with at least a teaspoon) 2 c. Powdered sugar 2 tbsp. Milk (more as needed) (you can also use hot water) Whisk together butter and cocoa.

Add vanilla. Mix in powdered sugar gradually and alternately with milk. Frost cool cake.

Sources: The recipe files... NancyE's Recommendations Missouri Sampler Cookbook: A Collection of Favorite Recipes from All Counties Amazon List Price: $14.95 Used from: $9.41 Average Customer Rating: 5.0 out of 5 (based on 1 reviews) Missouri Sampler Cookbook: A Collection of Favorite Recipes From All Counties Used from: $40.00 I've got a bookmark at the page, and it's all stained.

This one is my mom's and it is easy and delicious CAKE Mix: 2 cups sugar 2 cups flour Bring to boil: 1 stick margarine 3 1/2 T cocoa 1 cup water 1/2 cup shortening Pour over dry ingredients. Mix well Add: 1/2 cup buttermilk 1 tsp baking soda 2 eggs 1 tsp vanilla Mix well. Grease and flour 9x13 pan.

Bake at 400* for about 25 minutes or until toothpick comes out clean. FROSTING 1 stick margarine 3 1/2 T cocoa 1/3 cup milk 1 pkg (16-24 oz) powdered sugar 1 tsp vanilla 1 cup nuts (optional) Mix well and pour over cake as soon as you take it from the oven. You can add a little milk or powdered sugar as needed to get to the right consistency.

I hope you like it. We really enjoy it. It is really good with a huge glass of very cold milk!.

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