All is right in my world now that I have my Macbook back! I barely survived the 4 and a half days I was without it and I’m pretty sure Shane wasn’t a big fan of sharing the desktop with me so this was good news for everyone! It’s running beautifully and now I can start to catch up with blogging on all of the things I’ve been creating lately.
What better way to resume blogging than with chocolate cake?? Saturday was Shane’s birthday and I had plans to make him a chocolate cake, but not just any chocolate cake. Back in February or March of this year we had picked up a Spiderman cake pan at Michael’s and I knew that’s the cake I was going to attempt to make. I was very wary, however, of all of the decorating that would be required to pull this off. If there’s one skill I really haven’t improved on too much in the past year, it’s cake frosting/decorating. In any event, I knew Shane would appreciate whatever I managed to create, so I went for it.
I decided to use Hershey’s Perfectly Chocolate Chocolate Cake recipe. I’ve seen it on a number of blogs and everyone seems to love it. It was really easy to get together and baked up beautifully. The cake even released from the pan without too much trouble. As expected, decorating was challenging and exhausting but 5-ish hours later, I had finished! I was pleased with the result but even more importantly, Shane loved it! When we finally cut the cake up, the flavor was amazing! This is a really delicious cake and I can’t recommend it highly enough!
Hershey’s Perfectly Chocolate Chocolate Cake
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
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
Heat oven to 350 F. Grease and flour two 9-inch round baking pans.
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.
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 before frosting.