Hershey's "Perfectly Chocolate" Chocolate Cake


2 cups Sugar
1¾ cups all purpose flour
¾ cup Hershey's cocoa
1½ teaspoon baking powder
1½ teaspoon baking soda
1 teaspoon salt
2 eggs
1 cup milk
½ cup vegetable oil
2 teaspoon vanilla extract
1 cup boiling water
Chocolate frosting


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

2. Stir together all the dry ingredients. Add eggs, milk, oil and vanilla& beat on medium speed for 3 minutes. stir in boiling water ( batter will be thin). Pour batter into prepared pans.

3. Bake for 30-35minutes or until wooden pick inserted in centre comes out clean. Cool completely, remove from pans to wire racks. Cool completely. Frost.

Hershey Chocolate Frosting
½ cup butter
⅔ cup Hershey's cocoa
3 cups powdered sugar
⅓ cup milk
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.

I used Cadbury fingers as picket fence, decorated with chocolate eggs and toy chicks. And for added touch, tie with a nice ribbon. 


Baked Raspberry Cheesecake


8 Digestive biscuits            
50g melted butter
600g cream cheese
2 tbsp plain flour
175g caster sugar
vanilla extract
2 eggs, plus 1 yolk
142ml pot soured cream
300g raspberries (you can also use strawberries)
icing sugar


Heat the oven to 180℃. Crush 8 digestive biscuits in a food processor (or put in a plastic bag and bash with a rolling pin). Mix with 50g melted butter. Press into a 20cm springform tin and bake for 5 minutes, then cool.

Beat 600g cream cheese with 2 tbsp flour, 175g caster sugar, a few drops of vanilla extract, 2 eggs, 1 yolk, and 142ml pot of soured cream until light and fluffy. Stir in 150g raspberries and pour into the tin. Bake for 40 minutes and then check, it should be set but slightly wobbly in the centre. Leave in the tin to cool.

Using the remaining 150g raspberries, keep a few for the top and put the rest in a pan with 1 tbsp icing sugar. Heat until juicy and then squash with a fork. Push through a sieve. Serve the cheesecake with the raspberry sauce and raspberries. 

Recipe from BBC GoodFood


Vanilla Cupcake

225g unsalted butter, at room temp 
225g caster sugar
225g self-raising flour
1 tsp baking powder
4 eggs
1 tsp pure vanilla extract


1. Preheat the oven to 180℃ or 350℉. Line a bun tray with 18-20 cupcake cases

2. Place the butter, sugar, flour, baking powder, eggs and vanilla extract in a large mixing bowl and until well combined. Spoon into the cupcake cases and bake for 18 minutes, or until risen and golden brown. Transfer to a wire rack to cool completely.

3. Pipe a swirl of icing on top of each cupcake and decorate. 

Recipe from Everyday Easy Cakes & Cupcakes recipe book

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