Saturday, July 07, 2007

Chocolate Cake and Vanilla Ice Cream



Our oldest turned 7 today. I just have to wonder where the time has gone. I can't believe that it has been 7 years!! We had chocolate cake and vanilla ice cream...
Hershey's "Perfectly Chocolate" Chocolate Cake
2 cups sugar
1 3/4 cup all-purpose flour
3/4 cup Hershey's Cocoa
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 tsp vanilla extract
1 cup boiling water
1-Heat oven to 350 degrees. Grease and flour two 9-inch round baking pans.
2-Combine dry ingredients in large bowl. Add eggs, milk, oil, and vanilla; beat on medium speed 2 minutes. Stir in boiling water (batter will be thin). Pour into 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.
"Perfectly Chocolate" Chocolate Frosting
1 stick (1/2 cup) butter
2/3 cup Hershey's cocoa
3 cups powdered sugar
1/3 cup milk
1 tsp vanilla extract
1-Melt butter. Stir in cocoa.
2-Alternately add powdered sugar and milk, beating on medium speed to spreading consistency. Add more milk, if needed. Stir in vanilla.
NOTES
-This is the quickest, easiest, best tasting chocolate cake around!!
-I double the frosting recipe to really have a nice amount for frosting.
-About half of the frosting and cake cocoa in the picture was the Special Dark kind. It gives it that darker chocolate flavor. You could do the whole thing that way, I just didn't have enough.
Vanilla Ice Cream
By Cuisinart for their 1 1/2 quart ice cream maker
1 cup whole milk, well chilled
3/4 cup granulated sugar
2 cups heavy cream, well chilled
1-2 teaspoons pure vanilla extract, to taste
In a medium bowl, use a hand mixer or whisk to combine the milk and granulated sugar until the sugar is dissolved, about 1-2 minutes on low speed. Stir in heavy cream and vanilla to taste. Turn machine on, pour mixture into freezer bowl through ingredient spout and let mix until thickened, about 25-30 minutes.
NOTES
-I take this out after going through the Cuisinart and place it in the deep freeze for several hours.
-I use one of my vanilla beans soaking in vodka (see earlier post) and squeeze the beans out of it when I am adding the vanilla extract. This gives it that nice vanilla bean taste and look.




2 comments:

Mignonne said...

This is one I'm going to save the recipe for. My husband is....well...you know...one of those chocoholics.

The fact that's it's a Hershey's recipe will be a big plus for him too. We like Hershey.

Mignonne said...

My husband adores chocolate, and likes Hershey's so I'm definitely saving this one to make for later. He just had a birthday recently so he'll just have to wait. Course I'm not planning to tell him that he's waiting. *G* Min