 | This cake is sweet. I am not a milk drinker, but this cake merits a tall glass. This is the final post from my autumn dinner party, I am already trying to figure out when I will be able to host another. I love having friends over for dinner (and wine!) and I wish I could do so more often. And now that there is a "secret" board option on Pinterest, my guests won't be spoiled as to what I am preparing for our dinner. The cake is Hershey's Perfectly Chocolate cake and the frosting is from Sally's Baking Addiction. |
2 cups sugar
1 ¾ cups all-purpose flour
¾ cup cocoa
1 ½ teaspoons baking powder
1 ½ teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
½ cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
Salted Caramel Frosting, recipe follows
Heat oven to 350 degrees. Grease and flour two 8” cake pans. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Evenly distribute the batter between the two cake pans. Bake 30 to 35 minutes.
Salted Caramel Frosting
½ cup (1 stick) salted butter
1 cup dark brown sugar
1/3 cup heavy cream
¼ tsp salt
2-3 cups powdered sugar, sifted
Start with the frosting by melting the butter in a small saucepan. Once melted, add brown sugar and heavy cream. Stir constantly over medium heat until sugar is dissolved. Add salt. Allow to bubble for about 1 minute. Remove from heat and allow to cool. Beat in powdered sugar 1 cup at a time, until you reach desired consistency.
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2 comments:
I love Hershey's Perfectly Chocolate Cake! Your addition of salted caramel frosting sounds divine!
My family loves chocolate cake, and I bet the addition of salted caramel frosting put it over the top in the taste department.
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