I was on video chatting with friends the first time I made this chocolate cake recipe. During the conversation, a friend was showing a plethora of chocolate chip cookies and brownies ready for his snacking pleasure. That’s all it took to trigger my sweet tooth, so I started tossing what I thought were a batch of brownies while chatting with my friends.
Didn’t know this was a cake recipe until I started pouring the batter into a 9×9 baking dish that I use for the brownies. With a quarter of the dough filling the pan more than halfway, I realized my mistake. I squinted at the title of the recipe typed in a font size normally reserved for side effect warnings on drug packages.
The bread pan came out and I poured the dough from the baking pan and mixing bowl, added 15 minutes of baking, and I got a chocolate cake that exceeded expectations.
But did he switch to “Perfectly Chocolate?” We’ll find out by giving it the RecipeFact TruthSayer treatment.
HERSHEY’S “PERFECTLY CHOCOLATE” CHOCOLATE CAKE
Makes: 12 servings
2 cups of sugar
1¾ cup all-purpose flour
¾ cup of Hershey’s cocoa
1½ teaspoon of baking powder
1½ teaspoon of baking soda
1 teaspoon of salt
1 cup of milk
½ cup vegetable oil
2 teaspoons of vanilla extract
1 cup of boiling water
Heat the oven to 350 F. Grease and flour two 9-inch round molds.
Combine the dry ingredients in a large bowl. Add the eggs, milk, oil and vanilla; beat at medium speed for 2 minutes. Stir in boiling water (the dough will be fine). Pour into molds.
Bake for 30 to 35 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes; remove mussels from racks. Cool completely before frosting.
EQUIPMENT: Mixing bowl, 2 measuring spoons, 3 measuring cups, a whisk, whisks, a spatula and two cake pans.
PRACTICALITY ASSESSMENT: 5. Boxed cake mixes require additions of eggs, oil and water similar to this recipe. The only extra effort to prepare this recipe instead of a canned mix is measuring the dry ingredients instead of opening a plastic bag of prepared dry ingredients. It might be two extra minutes – three if you’re super disorganized – of work. Keep in mind that I may have made this recipe while video chatting with friends.
COST: $ 4 to $ 5 without frosting. Count around $ 2.25 for the dry ingredients if you want to compare the costs to a canned mix.
HACKS / PREVIEWS: Props to the Hershey’s recipe team to provide specific details like an approximate time to beat, a description of the dough as thin, and the cooling time in the pans.
That said, there are a few tips to improve this experience.
When I made this cake in the Bundt pan, I coated the pan with nonstick spray. It turned out without too much sticking. I sprayed the round molds but when I turned these cakes some pieces stuck to the pan. Next time I would grease and flour the round molds or maybe use baking paper on the bottom.
Start heating the water to a boil – a tea kettle works best – before you start mixing the dry ingredients.
And that’s all. You will end up with a chocolate cake that is superior to a boxed mix that comes close to perfection.
Hershey’s has a pretty simple frosting recipe, but no one will judge you if you want to open a can of ready-made frosting.
If you want an easy cake recipe from scratch, this is what you need. I have several cake recipes that I make that require more time, which I enjoy, but this is a recipe that is suitable for bakers of all skill levels.
RecipeFact TruthSayer Rate: Hershey’s claim that “perfect chocolate” is true.
ABOUT THIS SERIES: I test recipes found on food packaging in my very average kitchen with my moderately above average cooking skills and meh presentation skills. I’ll give you some basic cooking ideas and tips. If you do not find these stories useful, I hope you are entertained.
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