10 oz Plain Hershey bars 1/2 ts Soda 1 c Margarine or butter 1 c Buttermilk 2 c Sugar 5 1/2 oz can Hershey Chocolate -Syrup 4 Eggs 2 ts Vanilla 2 1/2 c Flour 2 1/2 c Chopped nuts 1/4 ts Salt Melt Hershey bars in double boiler. Cream margarine and sugar. Add melted Hershey bars. Add eggs, one at a time, beating well after each addition. Sift together flour, salt, and soda and add alternately with buttermilk. Add chocolate syrup, vanilla and nuts. Bake in greased and floured tube pan at 325 degrees for 1 1/2 hours. Recipe by: Mrs. Frank Duke Found in: River Road Recipes II Shared by: Scott Ward
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“PERFECTLY CHOCOLATE” Chocolate Cake Cocoa is the new flour See how to improve on perfection! Busy and beginning bakers will appreciate the pure simplicity, and so will true chocolate lovers!
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Amazing Devil's Food Cake Recipe | BEYOND Decadent and Delicious!
If you’re a fan of chocolate, then you will love this delicious Devil’s Food Cake. It is a decadent, melt-in-your-mouth cake that's rich, moist, and fudgy. Bursting with intense chocolate flavor and covered in dreamy chocolate buttercream frosting, this cake is a must bake recipe, wirthy of any celebration!
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INGREDIENTS: For batter: Sugar 2 cups Flour 1 3/4 cups Cocoa 3/4 cup Baking Soda 1 1/2 tsp Baking Powder 1 1/2 tsp Salt 1 tsp 2 eggs Milk 1 cup Oil 1/2 cup Vanilla Extract 2 tsp Boiling Water 1 cup For icing: Butter 1 cup Cocoa 1 1/2 cup Powdered Sugar 2 cups Milk 2/3 cup Vanilla Extract 1 tsp
STEP-BY-STEP INSTRUCTIONS: Preheat oven to 360F / 180C. Grase and flour two 9-in baking pans. Set aside. In the large bowl of a standing mixer, stir together flour, sugar, cocoa, baking soda, baking powder and salt. Add eggs, milk, vegetable oil and vanilla extract. Beat until smooth about 3 minutes. Stir in boiling water. You can use rubber spatula to stir. Batter will be very runny. Pour batter evenly between the two pans and bake on middle rack of oven for about 30-35 minutes, until toothpick inserted in centre comes out clean with just a few moist crumbs attached. Let it cool about 10 minutes before removing from pans. Than cool completely. In the meantime, prepare a chocolate buttercream frosting. Use a standing mixer to beat the butter until fluffy. Finely add in cocoa, powdered sugar, milk and vanilla extract. Mix until smooth. Cut each cake horizontally. Smear evenly 2-3 heaped tbsp buttercream frosting over the first layer of cake, cover with second layer and buttercream frosting and continue that process with remaining layers of cake and buttercream frosting. Spread buttercream frosting evenly with a spatula all over the cake. Enjoy!
PRO TIP You can also line baking pans with parchment paper circles. It's good idea to substitute water for 1 cup of hot coffee!
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