PERFECTLY CHOCOLATE CAKE

RECIPE AND PHOTO SUBMITTED BY Lora Rose Smith

What’s left of a cake I made yesterday. Hershey Cocoa “Perfectly Chocolate” three layer with Marshmallow Cream Filling & Peanut Butter frosting.

Heat oven to 350 –

Stir together:

2 C Sugar –

1 and 3/4 Cups Flour

3/4 C Hershey’s Cocoa

1-1/2 Tsp Baking Powder

1-1/2 Tsp Baking Soda

1 Tsp Salt

in large bowl.

Add 2 eggs

1 C Milk (I used Evaporated Milk)

1/2 C Veg Oil

2 Tsp Vanilla Extract

and beat on medium speed for 2 minutes

Stir in 1 C BOILING water

Pour batter into prepared pans –

I used three 9″ pans.

Bake 35 minutes, or until tests done in center.

Take care NOT to overbake.

Cool 15 minutes & remove from pans to wireracks.

Coolcompletely.

CREAM FILLING –

Dissolve 1/2 Tsp Salt into 2 Tsp very hot water.

Allow to cool.

Whip 1 7 ounce jar Marshmallow Cream

– 1/2 C Shortening –

1/3 C Powdered Sugar

& 1 Tsp Vanilla Extract until it begins to get fluffy.

Add the cooled salt water mixture and whip well.

PEANUT BUTTER FROSTING –

In large bowl,

beat 1/2 C Butter and  1 C Peanut Butter until light & fluffy.

Slowly beat in 2 C Powdered Sugar.

Slowly add up to 1/3 C Evaporated Milk.

You may need to add more milk until the frosting reaches a good spreading consistency.

Special Note:

This recipe originally called for 4 cups Powdered Sugar; I only used 2 because this icing is sweet! The next time I make this, I will use a lighter icing.

I’ve also made the Perfectly Chocolate Frosting for this cake, cake & frosting recipes both on the Hershey’s Cocoa box.