I was determined to make a great cake for her very first birthday. On this mission to find the best cake recipe that was milk, egg, and peanut free, I was a little frustrated because none of them came out that great. For her very first birthday cake, I made a Busy Day Cake which was pretty good for a vanilla cake. The Busy Day cake became the only cake I made all of the time.
And although it was a great cake, I really wanted to find a tasty chocolate cake recipe.
Fortunatley, after trying various cake recipes I have found a great chocolate cake recipe I just had to share with you. The recipe is on the back of the Hershey's Special Dark Cocoa container.
I hope you enjoy it as much as we do.
Hershey's "Especially Dark" Chocolate Cake
2 c. sugar
1 3/4 c. all-purpose flour
3/4 c. Hershey's Special Dark Cocoa
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
1 tsp. salt
2 eggs substitute below
( 3 tbsp. oil, 3 tbsp. water and 2 tsp. baking powder stirred together)=2 eggs
1 c. soy milk
1/2 c. vegetable oil
2 tsp. vanilla extract
1 c. boiling water
1. Heat oven to 350 degrees F. Grease and flour two 9-inch round baking pans. 2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in a large bowl. Add egg substitute for 2 eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans. 3. Bake 30-35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with "Especially dark Chocolate Frosting." 10-12 servings.
Especially Dark Chocolate Frosting
1/2 c. of milk free butter ( I use Smart Balance "Light")
Note: Smart Balance Original contains whey or milk
2/3 c. Hershey's Special Dark Cocoa
3 c. powdered sugar
1/3 c. soy milk
1 tsp. vanilla extract
Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount of additional milk, if needed. Stir in vanilla. About 2 c. of frosting.
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