This month’s Master Baker ingredient was Easter candy. Since I knew I would be working Easter Sunday, I wanted to make something that I could take to work. I also used this cake to practice some of my newly learned cake decorating skills. The Easter candy I used in this cake: Dove Milk Chocolate Eggs, Cadbury Mini Eggs (best Easter candy ever!) and marshmallow Peeps.
I have been wanting to try this Hershey’s chocolate cake recipe for a while, as it is always highly recommended. The cake was excellent, very moist and dense, but not fudgy. I was a little worried that it was not “chocolatey” enough when I tried the piece I trimmed off the top. But after sitting overnight, it seems like the chocolate flavor developed more.
The frosting on the other hand proved to be more of a challenge then I expected. Maybe it’s something about the Master Baker blog event that my intended recipe will not work out. Last month, I had planned on making an apple strudel, but that was a disaster, so I ended up making cinnamon biscotti. Well this time, the frosting I had planned on making was a complete flop. It turned to liquid and would not set. So, after some frantic google searching I settled on the recipe below from grouprecipes.com. I am so glad I did, it was a perfect match with the chocolate cake. I think it tasted a lot better then my original frosting as well. It was sweet, but not as sweet as a buttercream frosting and the texture was great for decorating with.
I love how this cake came out, and it was a hit with all of my co-workers. I am really proud of myself for taking this “vision” of the cake I had in my head and transforming it into a really cute cake! The colors are slightly different then they appear in the picture, they look better in person.
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
- 2 eggs
- 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. I dropped about a cup of the Dove eggs into the pan. When the cake baked up, these settled on the bottom, but retained their shape providing an extra bit of chocolatey goodness!
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. 10 to 12 servings. I wasn’t paying attention to the amount of cake batter this made and baked it in my 8-inch round, 3-inch deep cake pan. Let’s just say it overflowed *slightly* and filled my house with a lovely burnt chocolate smell.
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.
- 2 cups unsalted butter, softened
- 1 jar (1 lb) marshmallow fluff
- 1 pkg. ( 1 lb.) confectioners sugar (about 4 cups)
- 1 tsp. clear vanilla extract
On medium-high , beat butter until fluffy, 2 minutes.
Add fluff, beat 30 seconds. Gradually beat in confectioners sugar and vanilla until combined. On medium-high, beat 1 minute.Fill and frost cake, using some of frosting to pipe decorative edge around top of cake.
How I decorated the cake: Fill the cake with the white icing. Set aside about 3/4 of a cup then tint the rest of the icing a pale green. I used a combination of Wilton gel coloring in Willow and Kelly greens. Frost the cake with the green, then transfer the remainder of the green in to a pastry bag. Using a number 21 star tip, pipe a green border around the bottom of the cake. Press Cadbury Mini-Eggs into every-other star. Set green icing aside. Tint the remaining icing lavender. I used Wilton gel coloring in violet. Transfer to a pastry bag with a coupler. Write your message on the top of the cake with a number 2 round tip. Change the tip to a number 18 star tip and pipe a border around the top edge.