Tester Cupcakes

I had a wedding cake to make and the bride wanted yellow and chocolate cake.

I already had a pretty tasty yellow cake...but I lacked in the chocolate cake department...

Here were our three testers:

The Middle cupcake is 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



Directions

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

2. 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. 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.

**Angie's note- These were very good but more fudgy then cakey.

The First One was Triple Layer Chocolate Cake (but I don't know where I got it from)

1 C cocoa powder

2 C boiling water

1 C butter

2 1/2 C sugar

4 eggs

2 3/4 C ap flour

2 t baking soda

1/2 t baking powder

1/2 t salt

1 1/2 t vanilla

Preheat oven to 350* and prep your pans.

In a medium bowl, stir the boiling water and cocoa until smooth-set aside.

In a separate bowl, combine flour, soda, powder and salt-set aside.

At medium speed with an electric mixer-cream butter and sugar for 4-5 minutes.

Add the eggs one at a time until incorporated.

Turn the mixer down to slow and alternately add the flour mixture and the cocoa mixture-beginning and ending with the flour mix.

Stir in the vanilla-do not over-beat.

Angie's note- it was a little dry...

And the winner is, the third one:

Chocolate Cake

Ingredients

2 Cups Flour

2 Cups Sugar

¾ Cup Hershey's Cocoa

2 Teaspoons Baking Soda

2 Eggs (I use large eggs)

1 Teaspoon Salt

1 Cup Buttermilk

Remember that you can freeze buttermilk so you have to make another buttermilk chocolate cake recipe.

1 Cup Vegetable Oil

1 ½ Teaspoons Vanilla Extract

1 Cup Boiling Water


 Preheat Oven to 300° F


(This is not a typo! This is a slow bake chocolate cake recipe.)

 Use Crisco Shortening to lightly grease and flour the

9 x 13 in. Baking Dish.

(It's a one layer chocolate cake!)

 Place all the ingredients on the left into a mixing bowl.

Mix at medium or medium high speed until all ingredients are blended and smooth.

 Pour into greased and floured baking dish

 Bake for 1 hr. (Cupcakes 20 min.)

 Test by sticking in the middle with a knife.

If it comes out clean... it's done!

Allow to cool.

Angie's note- Oh this cake was moist and yummy =) However if they don't get eaten within a week they get fuzzy too...

The links should take you to the sites-please let me know if you try to click and they don't work...