I am the love of Craig’s life for this recipe! Great for getting me out of most trouble I get in… seriously, if you want to impress someone all you need to do is make this. I add almond extract to the frosting instead of the vanilla. Also, this cake actually tastes better the next day or two if it’s still around! This is the recipe I used for my post –http://mamacarp.com/2012/11/21/welcome-baby-kiera/ for her baby shower. I had made cupcakes with this recipe with maple buttercream frosting topped with chocolate dipped bacon – they must have been good, there wasn’t one left!
Black Magic Cake from the Spice house (the original Hershey’s chocolate cake)
Ingredients
- 1 3/4 Cups flour
- 2 Cups sugar
- 3/4 Cup Ebony Cocoa Powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 eggs
- 1 Cup brewed coffee
- 1 Cup buttermilk
- 1/2 Cup vegetable oil
- 1 teaspoon vanilla extract
- 3 Cups powdered sugar
- 1/3 Cup butter, softened
- 3/4 teaspoon double strength vanilla extract
- 2 Tablespoons milk
- to taste cacao nibs
Serves / Yields
1 9×13 cake
Preparation Instructions
Preheat oven to 350 degrees. Grease and flour a 9×13 cake pan Combine dry ingredients and mix thoroughly. Combine wet ingredients in a separate bowl. Combine bowls, and blend until smooth. It will be a thin batter. Bake 35-40 minutes.
Mix the sugar and butter, stir in vanilla and milk. Beat until smooth. Spread frosting over a cooled cake and sprinkle with lightly crushed cacao nibs.
Helpful Hints
If frosting is too thick, add a little extra milk.
http://www.thespicehouse.com/recipes/black-magic-chocolate-cake