Tuesday, April 27, 2010

"Mormon" Black Magic Cake

This recipe (originally from the old Hersey's cocoa box!) is identical to the Barefoot Contessa's "Beatty's Chocolate Cake". I "Mormon-ified" it by replacing the coffee with hot chocolate (Stephen's, of course!) We made this for Brooklyn's birthday and it was AMAZING! I'm afraid it may replace the "Famous Lilly Chocolate Cake" that has been my family's birthday staple for years!

2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup HERSHEY'S Cocoa
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 eggs
1 cup buttermilk or sour milk*
1 cup hot chocolate (I used Stephen's Dulce de Leche, and yes it should be hot!)
1/2 cup vegetable oil
1 teaspoon vanilla extract

1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans or one 13x9x2-inch baking pan.

2. Stir together sugar, flour, cocoa, baking soda, baking powder and salt in large bowl. Add eggs, buttermilk, hot chocolate, oil and vanilla; beat on medium speed of mixer 2 minutes (Batter will be thin). Pour batter evenly into prepared pans.

3. Bake 30 to 35 minutes for round pans, 35 to 40 minutes for rectangular pan or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost as desired. Yields 10 to 12 servings.

* To sour milk: Use 1 tablespoon white vinegar plus milk to equal 1 cup.

CUPCAKE VERSION: For cupcakes, pour batter into 24-30 cupcake liners. Bake for 20-25 minutes.


1/2 cup (1 stick) butter or margarine
2/3 cup HERSHEY'S Cocoa
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract

Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla. About 2 cups frosting.
OR frost with this (if chocolate cake + chocolate frosting is too much for you!)


1/2 cup shortening
1/2 cup butter, softened
1 1/2 teaspoons vanilla
1/2 teaspoon lemon, orange, or almond extract
4 1/2 cups sifted powdered sugar (about 1 pound)
3 to 4 tablespoons milk

Beat shortening, butter, vanilla, and extract with an electric mixer on medium speed for 30 seconds. Slowly add half the powdered sugar, beating well. Add 2 tablespoons of the milk. Gradually beat in remaining powdered sugar and enough remaining milk to reach spreading consistency. This frosts the tops and sides of two 8- or 9-inch cake layers. (Halve the recipe to frost a 13x9x2-inch cake.)

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