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Category: Recipes
Prep Time: Cook Time: Total Time:
Ingredients:
2 cups sugar
3 cups all-purpose flour
1 3.5 package Jell-O instant chocolate pudding
3/4 cup HERSHEY'S Special Dark Cocoa
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
3eggs
1 cup milk
3/4 cup vegetable oil
1 cup creamy peanut butter
2 teaspoons vanilla extract
1 teaspoon almond extract
1 teaspoon butternut flavoring
1 cup boiling water
Mocha Chocolate Cream Filling recipe following cake recipe
Directions:
Heat oven to 350°F, and grease and flour two 9-inch round baking pans.
2. Stir together sugar, flour, cocoa, baking powder, baking soda, instant pudding and salt in large bowl. Add eggs, milk, oil almond, butternut 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.
VARIATIONS:
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.
Mocha Chocolate Cream Filling:
Yield: Makes 1 1/2 cups
Ingredients
Tablespoons all-purpose flour
Tablespoons Hershey’s Special Dark Cocoa
Tablespoons instant coffee granules
Cup half-and-half
Cup butter, softened
Cup DOMINO 10X Confectioners Sugar
1Teaspoon vanilla extract
1 teaspoon almond extract
1 teaspoon butternut flavoring
Preparation
Whisk together first 4 ingredients in a small saucepan. Began cooking over medium heat, whisking constantly, 5 minutes or until thickened. Spoon mixture into a small bowl; cover surface of mixture with plastic wrap, pressing wrap onto surface, and let stand 30 minutes or until cool.
Beat butter and sugar at medium speed with an electric mixer until light and fluffy. Gradually add cooled cocoa mixture, 1 tablespoon at a time, beating until blended after each addition. Add flavorings, and beat until mixture is consistency of whipped cream.
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Super Rich Mocha Chocolate Cake
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Category: Recipes
Prep Time: Cook Time: Total Time:
Ingredients:
2 cups sugar
3 cups all-purpose flour
1 3.5 package Jell-O instant chocolate pudding
3/4 cup HERSHEY'S Special Dark Cocoa
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
3eggs
1 cup milk
3/4 cup vegetable oil
1 cup creamy peanut butter
2 teaspoons vanilla extract
1 teaspoon almond extract
1 teaspoon butternut flavoring
1 cup boiling water
Mocha Chocolate Cream Filling recipe following cake recipe
Directions:
Heat oven to 350°F, and grease and flour two 9-inch round baking pans.
2. Stir together sugar, flour, cocoa, baking powder, baking soda, instant pudding and salt in large bowl. Add eggs, milk, oil almond, butternut 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.
VARIATIONS:
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.
Mocha Chocolate Cream Filling:
Yield: Makes 1 1/2 cups
Ingredients
Tablespoons all-purpose flour
Tablespoons Hershey’s Special Dark Cocoa
Tablespoons instant coffee granules
Cup half-and-half
Cup butter, softened
Cup DOMINO 10X Confectioners Sugar
1Teaspoon vanilla extract
1 teaspoon almond extract
1 teaspoon butternut flavoring
Preparation
Whisk together first 4 ingredients in a small saucepan. Began cooking over medium heat, whisking constantly, 5 minutes or until thickened. Spoon mixture into a small bowl; cover surface of mixture with plastic wrap, pressing wrap onto surface, and let stand 30 minutes or until cool.
Beat butter and sugar at medium speed with an electric mixer until light and fluffy. Gradually add cooled cocoa mixture, 1 tablespoon at a time, beating until blended after each addition. Add flavorings, and beat until mixture is consistency of whipped cream.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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