The month’s are flying by this year and I sometimes wish I could freeze the clock for a moment. Another birthday came and went in March and I decided to bake a delicious chocolate cake with fluffy white icing. This is the Hershey’s Chocolate Cake with my mom’s marshmallow frosting. You may also know fluffy white icing as marshmallow frosting or seven minute frosting. My mom used to make it for us for our birthdays when we were little.
My little angel turned six. It seems as if it was yesterday that I found out I was expecting him. I know everyone probably says, “Where did the time go?” But really…where did it go? He’s already reading and riding his little bike. He’s on his first soccer team and is quite a little flirt. The other day at school I was visiting him at lunch and his little girl friend told me, “I thought Luca was about to hit me and instead he put a flower behind my ear.” He was blushing and giggling over his sweet gesture. I was smiling thinking I’m definitely in trouble.
He and his sister both love to bake. But Luca is the first one that runs over to the kitchen as soon as I say I’m baking something to help me. He grabs the eggs from the fridge and if I let him, he would crack the whole container. “I’m a chef, right mommy? , he asks me almost each time we bake together. I answer the same way each time, “Yes baby, you’re a chef-just like daddy.” Sensitive and silly like his daddy; they both are wonderful artists and who knows if he will follow in his daddy’s footsteps and be a real chef one day too.
The chocolate cake is a Hershey’s recipe
that I have used many times over the years. I even posted a similar recipe when I first blogged that was passed on to me years ago by my best friend. I bet the Inn that she found it from probably adapted the Hershey’s recipe because they are very similar. I knew even though Fabrizio was making Luca an incredible Italian cake at the restaurant, I had to make this chocolate cake that is a favorite with the kids and their friend (and they do also eat the Italian one;)
The fluffy white icing (or marshmallow frosting/seven minute frosting) is maybe the best part. Or maybe the very chocolaty and moist cake is the best part. I can’t decide. I better bake another one and taste it again.;) Or better yet, you can make it and then tell me which is the the best part! I will post the recipe for the frosting on Wednesday . It’s my mom’s recipe and it deserves an entire post just for the frosting. The Hershey’s cake recipe is found on the back of the cocoa box and on their website and it even comes with a chocolate frosting. If you prefer chocolate cake with chocolate frosting, I’m sure the frosting is a winner.
Hershey’s Perfectly Chocolate Cake with Mom’s Fluffy White Icing
yield: 10-12 servings
2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup Dutch process cocoa powder
2 ounces of semi-sweet chocolate chips
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
2 eggs, room temperature
1 cup buttermilk*
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
*If you don’t have buttermilk on hand (I usually never do), simply add one tablespoon of white vinegar to a liquid measuring cup. Add the milk to the vinegar until it reaches one cup and let mixture stand at room temperature for about 5 minutes. It should be curdled. Give it a whirl with your spoon…look, you just made your own buttermilk!
Preheat oven to 350 degrees F. Spray two 9-inch round cake pans with baking spray (or if you prefer, butter the bottom of each pan and line the bottoms with parchment paper and butter the parchment paper).*
If you use the butter/parchment paper method, dust the pans after adding the butter to the parchment paper with cocoa powder. Shake out the excess and set the pans aside while you prep the batter.
In a medium sized bowl, add the cocoa powder and chocolate chips. Pour in the boiling water and stir together until you have a smooth chocolate mixture.
In the bowl of your stand mixer (if you don’t have a stand mixer, in a medium sized bowl), mix together on low speed the sugar, flour, baking powder, baking soda, and salt until combined. In a small bowl, mix together the eggs, buttermilk, vegetable oil, and vanilla, stopping the mixer to scrape the sides of the bowl with a rubber spatula to combine all the flour mixture. Add the buttermilk mixture a little at time into the flour mixture and mix together until combined.
Slowly add the melted chocolate mixture and mix until combined; stop the mixture and scrape the sides of the bowl with a rubber spatula to incorporate all of the chocolate mixture.
Pour the batter into the prepared cake pans and bake for 30-35 minutes (mine were ready at about 28 minutes), or until a toothpick inserted in the center comes out clean. Cool cakes in their pans for about 20 minutes. While the cakes are cooling, you can prep whichever frosting you are using. For the Hershey’s chocolate frosting, click here. For my fluffy marshmallow frosting (seven minute frosting), come back on Wednesday.
Happy Monday! I know Monday’s are rough…but starting with a chocolate cake makes it a little sweeter, right?;)