Cake Recipes
Citrus Cream-Frosted Deep Dark Chocolate Cake
Ingredients
Cake
- 2 cups granulated sugar
- 1 3/4 cups all-purpose flour
- 3/4 cup Hershey's Cocoa or Hershey's European Style Cocoa
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 eggs
- 1 cup milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- Citrus Cream Frosting or Mocha Cream Frosting
Citrus Cream Frosting
- 1/4 cup butter, softened
- 1/4 cup shortening
- 3 2/3 cups (1 pound) confectioners' sugar
- 2 tablespoons whipping cream
- 1 to 1 1/2 tablespoons orange juice
- 1 to 2 tablespoons milk
Mocha Cream Frosting
- 6 tablespoons butter, softened
- 2 2/3 cups confectioners' sugar
- 1/4 cup Hershey's Cocoa or
- Hershey's European Style Cocoa
- 2 teaspoons powdered instant coffee or espresso
- 3 to 4 tablespoons milk, heated slightly
- 1 teaspoon vanilla extract
Instructions
- Cake: Heat oven to 350 degrees F. Grease and flour two 9-inch round baking pans.
- Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla extract; beat on medium speed of electric mixer 2 minutes. Stir in boiling water (batter will be thin). Pour
batter into prepared pans.
- Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean.
- Cool 10 minutes; remove from pan to wire racks. Cool completely.
- Frost with Citrus Cream Frosting or Mocha Cream Frosting.
- Citrus Cream Frosting: Beat butter and shortening in large bowl until well
blended. Add confectioners' sugar alternately with whipping cream, orange juice concentrate and milk, beating to spreading consistency.
- Mocha Cream Frosting: Beat butter in medium bowl. Add confectioners'
sugar and cocoa alternately with milk, beating to spreading consistency. Stir in vanilla extract.