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Easy Chocolate Cake Recipe
How To Make Chocolate Cake From Scratch
In a large mixing bowl combine dry ingredients (1 – 3/4 cups of All Purpose or Cake Flour, 3/4 cups of Hershey’s Unsweetened Cocoa Powder, 2 cups of White Sugar, 2 big tsps of Baking Powder, 1 tsp of Baking Soda and 1 tsp of Salt) and stir together very well until well blended
Then, in another mixing bowl combine wet ingredients (1 cup of Butter Milk, 1/2 cup of Vegetable oil, 1 stick of melted unsalted butter, 1 tsp of Vanilla and 3 egg yolks) until well blended.
Then combine wet and dry ingredients. Stir together until well blended
Beat egg whites until bubbly then add to mixture. Then stir mixture in again until egg whites are evenly incorporated.
Coat two baking pans with butter and flour or parchment paper then add even amounts of cake batter to each pan.
Bake on 350 degrees for approximately 30 minutes or until cake rises and fork comes out clean after sticking into center of cake
Sit cake on counter to cool off
Chocolate Frosting: To a bowl add, 2 – 3/4 cups of Confectioner’s Sugar, 1/2 cup of Hershey’s Unsweetened Cocoa Powder, 1 stick of softened butter, 1 tbs of Vanilla, and 3 tbs of Whole Milk
Blend in with a mixer until lump free and smooth. This can take up to 15 minutes.
Coat whole cake with a little frosting. Make sure it’s fully coated. Sit in the refrigerator to chill for about 2 hours. Remove from refrigerator and coat cake again with remaining frosting and decorate top however you want
