cs01/24/11




Decadent chocolate cake!
Adapted from the Hershy's cocoa container.






  • SERVING/YIELD
    16


  • PREP TIME









  • COOK TIME









  • LEVEL

    Easy



  • BLESSING
    Mezonos


  • RECIPE
    #1192















  • cappuccino











INGREDIENTS













  • 2 cup sugar










  • 1-¾ cup flour










  • ¾ cup cocoa










  • 1-½ tsp baking powder










  • 1-½ tsp baking soda










  • 1 tsp salt










  • 2 eggs










  • 1 cup Parve milk (soy, rice, or almond milk, or nondairy creamer)










  • ½ cup oil










  • 2 tsp vanilla extract










  • 1 cup boiling water










  1. Preheat oven to 350. Grease and flour two 9" round pans, or one 9x13 pan.



  2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; mix by hand, or in a mixer on medium speed for 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, then remove cake from pans to wire racks to cool completely.



  4. For frosting, see 'Perfectly Chocolate' Chocolate Frosting recipe.















CONVERTER





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REVIEWS

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Average user rating from: 1 user(s)

Rating:
 
5.0   (1)
 
 

A little variation

Rating:
 
5.0
Reviewed by DevorahJ
December 04, 2011
 

This is an awesome recipe. But I use 1 cup water instead of the pareve milk. it makes a much lighter cake while still being really moist

 
 
 
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