Saturday, July 5, 2008

I made something yummy!

I was charged with making dessert for the family picnic yesterday. My sister suggested a "picnic cake" and since I didn't have a recipe, I did an internet search. I found this cake at the Hershey site. Lemme just tell you, this was the BEST chocolate cake I have ever eaten...(and I have had Marcel Desaulniers' "Death by Chocolate Cake" at the Trellis Restaurant in Williamsburg, Virginia). This cake is rich, chocolaty and moist. I did fool around with the icing recipe since my family likes peanut butter with dark chocolate. So - here's their version with my edits in italics.

1 cup HERSHEY'S SPECIAL DARK Chocolate Chips
1/4 cup (1/2 stick) butter or margarine (I used an entire stick)
1-1/3 cups boiling water
2-1/3 cups all-purpose flour (I used 2 cups of flour and 1/3 cup of unsweetened cocoa)
1-1/4 cups sugar
1/2 cup dairy sour cream (I used non-fat because it was what I had and the reason I used extra butter)
2 eggs
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon vanilla extract
1. Heat oven to 350 F. Grease and flour 13x9x2-inch baking pan.

2. Combine chocolate chips, butter and water in large mixer bowl; stir with spoon until chocolate is melted and mixture is blended. Gradually add flour, sugar, sour cream, eggs, baking soda, salt and vanilla; beat on low speed of electric mixer until smooth. Pour batter into prepared pan.

3. Bake 35 to 40 minutes or until wooden pick inserted in center of cake comes out clean. (Be sure not to skip this part - the toothpick needs to come out clean!) Cool completely in pan on wire rack. Frost with SPECIAL DARK FROSTING. 12 to 15 servings.


1/4 cup (1/2 stick) butter or margarine
1 cup HERSHEY'S SPECIAL DARK Chocolate Chips

1/3 cup peanut butter
1-1/2 cups powdered sugar
1/4 cup milk
1/2 teaspoon vanilla extract

Place butter and chocolate chips in medium microwave-safe bowl. Microwave at HIGH (100%) 1 minute; stir. If necessary, microwave at HIGH 15 seconds at a time, stirring after each heating, until chips are melted and mixture is smooth when stirred. Gradually beat in powdered sugar, milk and vanilla, beating until smooth. If necessary, refrigerate 5 to 10 minutes or until of desired spreading consistency. About 1-2/3 cups frosting.

I it made a lot of frosting. I ended up throwing away the leftover frosting because I knew I would eat every bit out of the was very fudge-like.

I am sure Hershey's version is good but I only know that my version was killer! Try it. I promise you will not be disappointed. By the way, this would be good with a cup of coffee but I KNOW it is good with a glass of cabernet...I'm just saying...


  1. That sounds soooo yummy! Hubby made a deal that if I x-amount of weight, I get a new sewing machine. How am I going to do that when you post things like this! I love dark chocolate... perhaps I need to start eating healthy next week.

  2. Oh yum, I don't even like dark chocolate and I want to bake this. Hubby will be thrilled, thanks for the recipe & your mods.
    ~fellow Berks Cty quilter~

  3. Oh Suzan,

    That recipe is making my mouth water!!!!!


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