While we're at it...

This chocolate cake is ridiculous. It's just as easy as using a mix, but it's sooooo moist (you know, as long as you don't over bake it!) and chocolaty... ::insert Homer Simpson drool here:: Again, courtesy of Hershey's.

HERSHEY'S "PERFECTLY CHOCOLATE" Chocolate Cake

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
• "PERFECTLY CHOCOLATE" CHOCOLATE FROSTING(recipe follows)

Directions:
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.

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.


"PERFECTLY CHOCOLATE" CHOCOLATE FROSTING

1 stick (1/2 cup) butter or margarine
2/3 cup HERSHEY'S Cocoa
3 cups powdered sugar
1/3 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. About 2 cups frosting.

WC Recipe Exchange

I finally got around to making my What's Cooking recipe exchange dessert today. This wasn't something I would have normally picked, but it was pretty easy and tasted good too! Thanks to whoever sent this one in :)

(Recipe contributor's comments are in red.)

Toffee-Topped Pineapple Upside-Down Cake
from Hershey's Favorite Brand Name Recipes

1/4 cup light corn syrup
1/4 cup (1/2 stick) butter or margarine, melted
1 cup Heath Bits 'o Brickle or Skor English Toffee Bits
4 pineapple rings (I used one 20 oz can of crushed pineapple)
4 maraschino cherries (I omitted these)
1/4 cup (1/2 stick) butter or margarine, softened
2/3 cup sugar
1 tbsp rum or 1 tsp rum extract (I recommend Appleton Estate Jamaica Rum)
1 egg
1-1/3 cups all-purpose flour
2 tsp baking powder
2/3 cup milk

Heat oven to 350F. Lightly coat inside of 4 individual 2-cup baking dishes with vegetable oil spray.

Stir together 1 tbsp corn syrup and 1 tbsp melted butter in each of 4 baking dishes. Sprinkle each with 1 tbsp toffee. Center pineapple rings on toffee and place cherries in centers.

Beat softened butter and sugar in small bowl until blended. Add rum and egg, beating well. Stir together flour and baking powder; add alternately with milk to rum mixture, beating until smooth. Spoon about 3/4 cup batter into each prepared dish.

Bake 25 to 30 minutes or until wooden pick inserted into center comes out clean. Immediately invert onto serving dish. Refrigerate leftovers.

**I used 2 loaf pans, since I did not have 2 cup baking dishes. They look a little like owl eyes, huh?