Hershey's "Perfect Chocolate" Chocolate Cake

This is my first challenge in Baking Eggless Group, which is taken care by Gayathri. This month challenge is Hershey’s “Perfect Chocolate” Chocolate Cake suggested by Gayathri of Guju’s Kitchen. Take this opportunity to thank both Gayathri’s for accepting me in this group and also for suggesting wonderful chocolate cake.

Coming to today’s recipe, this is the first time I am trying an egg substitution. Before I start blogging I haven’t worried about this egg, we use to take egg almost all day so no worries for substitution. After starting this blog, most of my friend circle here are pure vegetarian they requested me to post few eggless recipe by the same time came to know about this group joined to explore something new.

Again I went to past story ok now back to recipe. I tried two versions for this same cake and both came well but taste wise I like this method.

Ingredients:

For Cake:

All purpose flour	1 cup
Baking powder	¾ tsp
Baking soda	¾ tsp
Salt	½ tsp
Cocoa powder	¼ + ⅛ cup
Sugar	1 cup
Milk	½ cup
Butter milk	½ cup
Boiling water	¼ cup
Vanilla extract	1 tsp
For Frosting:
Butter	½ cup
Cocoa powder	⅔ cup
Powdered sugar	3 cups
Milk	⅓ cup
Vanilla extract	1 tsp

 

 

Direction:

1. Grease an 8 inch cake pan. Preheat the oven to 350ºF.
2. Combine all dry ingredients in a large bowl. Mix well and set aside.
3. In another bowl mix all the liquid ingredients except boiling water, beat well until it blend well.
4. Add this liquid mixture to flour mixture, beat for couple minutes. Now add water and again mix well for another 2 minutes.
5. Pour this to prepared cake pan and bake for 30 – 35 minutes or until a tooth pick comes out clean.
6. Cool for another 10 minutes.

 

Frosting:

Beat butter and cocoa powder. Alternatively add sugar and milk, keep on beating until the consistency occurs. If needed add another teaspoon milk.

Decorate your cake as per taste and enjoy.

 

Note: For this ratio you will yield 15 cupcakes