Wednesday, November 18, 2009

'Back of the Box'

This past weekend, Emily and Curtis hosted a great getaway at her parents’ amazing house overlooking Hood Canal in Silverdale, Wash. The boys golfed on Saturday while the girls (and our token male, Paul) took in the new Christmas Carol movie, courtesy of Far Away Entertainment, Emily’s gracious employer. We also tooled around Bainbridge Island and poked our heads into the fun boutiques that dot the downtown area, so fun! Saturday night, each of the six couples contributed to a terrific potluck and we all left a little fatter and happier than when we arrived. My friends, aside from being wonderful cooks, also are ardent bloggers. Here are some of the other recipes from the weekend:

Our contribution comes courtesy of Hershey’s Chocolate, another winning “back of the box” recipe. I’ve discovered that you can rarely go wrong with these types of recipes — Toll House Cookies, Bisquick Waffles and Knorr Spinach Dip are some of my other favorites — all awesome.

I say “our contribution” instead of “my contribution” because even though Morgan didn’t actually help make anything, he kept my wine glass full while I baked and came up with a brilliant idea …

I’ve made this cake a few times in the past, always topped with shaved dark chocolate. Morgan suggested we top it with a crushed Heath bar this time, so we went that route this weekend. It ruled. He is secretly a culinary genius and that’s why I married him. Plus, he’s really handsome.

This is a no-fail recipe and the most moist chocolate cake I’ve ever eaten. I will never again use a chocolate cake mix.


Hershey’s “Perfectly Chocolate” Chocolate Cake
“Perfectly Chocolate” Chocolate Frosting

Prep Time: 15 min Cook Time: 30 min
Ingredients:2 cups sugar

1-3/4 cups all-purpose flour
3/4 cup HERSHEY'S Cocoa
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water

1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans.

2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.

3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with "PERFECTLY CHOCOLATE" CHOCOLATE FROSTING. 10 to 12 servings.

ONE-PAN CAKE: Grease and flour 13x9x2-inch baking pan. Heat oven to 350° F. Pour batter into prepared pan. Bake 35 to 40 minutes. Cool completely. Frost.

THREE LAYER CAKE: Grease and flour three 8-inch round baking pans. Heat oven to 350°F. Pour batter into prepared pans. Bake 30 to 35 minutes. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost.

BUNDT CAKE: Grease and flour 12-cup Bundt pan. Heat oven to 350°F. Pour batter into prepared pan. Bake 50 to 55 minutes. Cool 15 minutes; remove from pan to wire rack. Cool completely. Frost.

CUPCAKES: Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Heat oven to 350°F. Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. Frost. About 30 cupcakes.


1/2 cup (1 stick) butter or margarine
2/3 cup HERSHEY'S Cocoa
3 cups powdered sugar
1/3 cup milk (I have used at least 2/3 cup milk each time I’ve made this; depends on your consistency preference)
1 teaspoon vanilla extract

Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla. About 2 cups frosting.


Emily said...

Your “back of the box” recipe is the ticket to happiness. I’m still dreaming about that chocolate cake. And yes, keeping a wine glass filled is a very important job and something Curtis also excels at! And yeah, Morgan’s hot. Had so much fun with you guys!

Missy said...

I knew there was a much simpler name for the cake than the one I gave it, but I knew "heaven" was included. Anyway, I agree, this is THE choco cake from now on! I ate it three nights in a row.

Jenny said...

You know me- I'm not much of a dessert fan- but I do like Heath Bar! That looks pretty damn tasty!

Emily said...

Just shared this post with Colleen who is looking for a no rum and no nuts chocolate cake recipe!