Posted by Karen on October 21, 2000 at 15:50:28:
In Reply to: NEED TO PUT MORE RECIPE OF INTERNT posted by STEPHANIE SWINNEY on October 21, 2000 at 08:54:28:
Wacky Cocoa Cake
3 cups all-purpose flour
2 cups sugar
1/2 cup HERSHEY'S Cocoa or HERSHEY'S Dutch
Processed Cocoa
2 teaspoons baking soda
1 teaspoon salt
2 cups water
3/4 cup vegetable oil
2 tablespoons white vinegar
2 teaspoons vanilla extract
Heat oven to 350°F. Grease and flour 13x9x2-inch baking pan.
Combine flour, sugar, cocoa, baking soda and salt in large bowl.
Add water, oil, vinegar and vanilla; beat 3 minutes on medium
speed of mixer until thoroughly blended. Pour batter into prepared
pan.
Bake 35 to 40 minutes or until wooden pick inserted in center
comes out clean. Cool completely in pan on wire rack. Frost as
desired. 12 to 15 servings.
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Black Magic Cake
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 strong black coffee OR 2 teaspoons powdered
instant coffee plus 1 cup boiling water
1/2 cup vegetable oil
1 teaspoon vanilla extract
Heat oven to 350°F. Grease and flour two 9-inch round baking
pans or one 13x9x2-inch baking pan.
Combine sugar, flour, cocoa, baking soda, baking powder and
salt in large bowl. Add eggs, buttermilk, coffee, oil and vanilla;
beat on medium speed of mixer 2 minutes (batter will be thin).
Pour batter into prepared pans.
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. 10 to 12 servings.
* To sour milk: Use 1 tablespoon white vinegar plus milk to equal
1 cup.
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Best Fudge Cake
3 oz. baking chocolate (pre-melted or melted squares)
1/2 cup butter or margarine
2-1/4 cups light brown sugar, lightly packed
3 eggs
1-1/2 tsp. vanilla
2 tsp. baking soda
1/2 tsp. salt
2-1/4 cups sifted cake flour
1 cup dairy sour cream
1 cup boiling water
In a large mixer bowl, cream butter until smooth. Add brown sugar and
eggs. Beat with mixer till light and fluffy - about 5 min. With
mixer on low speed, beat in vanilla and chocolate, then baking soda
and salt. Add flour alternately with sour cream, beating on low speed
until smooth. Pour in boiling water; stir with spoon until blended.
Pour into greased and floured pan(s). Bake 35 minutes or until done.
Makes one 9 - 13" pan or one 2-layer 9" round cake.
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Death by Chocolate
2 c. flour
1 tbsp. double-acting baking powder
1/2 tsp. baking soda
2 c. sugar
2 large eggs
1 stick unsalted butter at room temperature, quartered
1 c. sour cream
1/2 c. water
2 tsp. vanilla extract
1/2 c. plus 2 tbsp. cocoa
1 12-oz package semisweet chocolate chips
powdered sugar
Sift flour, baking powder, and baking soda twice. Place in a small
bowl. Beat the sugar and eggs in a large mixing bowl until sugar
is dissolved. Add butter and mix into egg mixture thoroughly. Add
sour cream, water, vanilla extract, and beat. Add flour mixture
and cocoa and beat slowly just until flour is absorbed. Do not
overbeat.
Fold in chocolate chips and pour into buttered Bundt pan. Bake at
350 degrees F for 1 hour.
When cool, sift powdered sugar on top.