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Gluten-Free HERSHEY’S “Perfectly Chocolate” Chocolate Cake


For the Cake:
2 cups sugar
1-3/4 cups gluten free all-purpose baking mix
3/4 cup HERSHEY'S Cocoa
1 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon baking soda
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
For the Frosting:
1/2 cup butter or margarine
2/3 cup HERSHEY'S Cocoa
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract

For the Cake:
Preheat oven to 350°F. Grease two 9-inch round baking pans; dust with cocoa.
Stir together sugar, baking mix, cocoa, salt, baking powder and baking soda in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour into prepared pans.
Bake 35 to 40 minutes or until wooden pick inserted in center comes out clean. Cool 5 minutes; remove from pans to wire racks. Cool completely. Frost with "PERFECTLY CHOCOLATE" CHOCOLATE FROSTING.
For the Frosting:

Melt butter, stir in cocoa.
Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount of additional milk, if needed (to desired consistency).
Stir in vanilla.
Source recipes -Here-

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