Monday, December 3, 2012

THE (failproof) Chocolate Cake

"Let's face it, a nice creamy chocolate cake does a lot for a lot of people; it does for me."
Audrey Hepburn

This classic Hershey's recipe never fails to make a fantastic Chocolate Cake.  Taken from the copy of Hershey's 100th Anniversary Cookbook which Hershey's sent me in 1994 when I called for this recipe because I'd once again lost the note I'd scrawled it on (I haven't lost the recipe since, but sometimes I have a hard time finding the book so it's getting put here for further safekeeping).


Hershey's Deep Dark Chocolate Cake

2 cups Sugar
1 3/4 cups All-Purpose Flour
3/4 cup Hershey's Cocoa or Hershey's European Style 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

Cinnamon Vanilla Granola

Crikey Mikey. I just noticed the recipe reads "1 cup Oatmeal". I don't know how I didn't catch it before, but that is not right - the (actual) recipe takes 4 cups, aka 1 quart. I've fixed it now.

Mairzy doats and dozy doats and liddle lamzy divey
A kiddley divey too, wouldn't you?
If the words sound queer and funny to your ear, a little bit jumbled and jivey,
Sing "Mares eat oats and does eat oats and little lambs eat ivy. A kid'll eat ivy too, wouldn't you?"
Milton Drake, Al Hoffman and Jerry Livingston

Cinnamon Vanilla Granola

1 qt (4 cups) Oatmeal, either rolled oats or old fashioned oatmeal
2 Tbsp Cinnamon
1 tsp Salt
1/2 cup Coconut Oil
1/2 cup Coconut Palm Sugar
2 Tbsp Vanilla