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| Kusina ni Manang |
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| Frosting Ingredients: 1 stick (1/2 cup) butter or margarine 2/3 cup Hershey's Cocoa 3 cup powdered sugar 1/3 cup milk 1 tsp vanilla extract Instructions: Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating on med. speed to spreading consistency. Add more milk, if needed. Stir in vanilla. About 2 cups. Cake Ingredients: 2 cups sugar 1 3/4 c all-purpose flour 3/4 c 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 c vegetable oil 2 tsp vanilla extract 1 c boiling water Instructions: Heat oven to 350 deg F. Grease and flour two 9-in round baking pans. (OR line muffin cups with paper bake cups. Fill cups 2/3 full with batter. Bake at 350 deg F for 22-25 minutes. Cool; frost. About 30 cupcakes.) Combine dry ingredients in the mixing bowl. Add eggs, milk, oil and vanilla; beat on med. speed 2 minutes. Stir in boiling water (batter will be thin and bubbly). Pour into pans. Bake 30-35 mnutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost. |
| This is my very first attempt to make a cake (this can be baked in 2 9-in round pans for 30-35 minutes), and prior to this I did not know that all-purpose flour can be used to make a cake! Not only that, I was surprised to find the cake to be moist and spongy. Maybe the boiling water did the trick. I did not have round pans then, so I used my muffin tins. It also had an advantage in that muffin liners (paper) make it easier to eat the cake. No slicing, no dish and fork to wash. After baking them, I cool them completely then place in sandwich bags and store in the fridge, ready as snack items anytime. I keep the frosting in the ziploc bag, squeezing it out as cake is consumed. The kids have fun sprinkling the decors. My husband loves bringing a couple to work. It is such a big hit in the family. I usually make the frosting first before the cake batter. And I boil the water and turn on the oven as I start measuring the dry ingredients. This is to maximize the effect of baking powder on the cake (once mixed with the wet ingredients, the dough should be baked within 30 minutes.) I think the boiling water here interacting with the baking powder is responsible for the big holes of the cake, thereby making it spongy. |
| From the kitchen of: Hershey |
| Photos (click to enlarge) |
| Tips: Oily and oil-based products easily heat up in the microwave and splatter a lot. Minimize splattering by covering loosely. (Tightly covering it will cause build up of pressure because of expansion of heated air in the dish, thereby resulting to popping off of the cover, along with splattering.) Mixing alternately wet with dry ingredients into the mixer at low speed will minimize their tendency to be thrown out of the bowl. Frosting a still-hot cake will just melt the frost. So cool completely. Cake won't get dry and tough when refrigerated with cover. |
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| Choco Frosting |
| Choco Cake |
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