to celebrate the fact that my boyfriend is done with classes not only for the semester but for his whole master’s program, i made him a nice dinner. we had garlic rosemary pork tenderloin, roasted potatoes and some veggies. for dessert, he requested chocolate cake with chocolate buttercream. i used another hershey’s chocolate cake recipe that turned out awesome. i didn’t love the last chocolate frosting recipe that i used so i tried a new one. unfortunately i didn’t really like this one either. sad panda. i guess i’ll have to keep trying to find a chocolate frosting/buttercream recipe that isn’t too sweet with just enough chocolate flavor. does anyone have any suggestions?
Chocolate Cake with Chocolate Buttercream
adapted from Hersey’s
Chocolate Cake
Ingredients
- 3/4 cup (1-1/2 sticks) butter or margarine, softened
- 1-2/3 cups sugar
- 3 eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2/3 cup cocoa
- 1-1/4 teaspoons baking soda
- 1 teaspoon salt
- 1/4 teaspoon baking powder
- 1-1/3 cups water
Directions
- Heat oven to 350°F. Grease and flour two 9-inch round baking pans or one 13x9x2-inch baking pan.
- Combine butter, sugar, eggs and vanilla in large bowl; beat on high speed of mixer 3 minutes.
- Stir together flour, cocoa, baking soda, salt and baking powder; add alternately with water to butter mixture, beating until blended.
- 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.
Chocolate Buttercream
Ingredients
- 6 tablespoons butter or margarine, softened
- 2-2/3 cups powdered sugar
- 1/2 cup HERSHEY’S Cocoa
- 1/3 cup milk
- 1 teaspoon vanilla extract
Directions
- Beat butter in medium bowl.
- In another bowl, sift powdered sugar and cocoa together.
- Add powdered sugar and cocoa alternately with milk, beating to spreading consistency (additional milk may be needed).
- Stir in vanilla.
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