Hershey's Chocolate Cake and Peanut Butter Frosting

"Perfectly Chocolate" Chocolate Cake
From Hershey's
  • 1 cups sugar
  • 1/2 + 1/3 cups all-purpose flour
  • 1/3 cup HERSHEY'S Cocoa
  • 3/4 teaspoons baking powder
  • 3/4 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 egg
  • 1/2 cup milk
  • 1/4 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1/2 cup boiling water
1. Heat oven to 350°F. Line 12 muffin cups (2-1/2 inches in diameter) with paper bake cups.

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). Fill cups 2/3 full with batter.

3. Bake 20 to 23 minutes or until wooden pick inserted in center comes out clean (Do not overbake!). Cool 10 minutes; remove from pans and place on wire rack. Cool completely.

Peanut Butter Frosting

From Barefoot Contessa
  • 1 cup confectioners' sugar
  • 1 cup creamy peanut butter
  • 5 tablespoons unsalted butter, at room temperature
  • 3/4 teaspoon pure vanilla extract
  • 1/4 teaspoon kosher salt
  • 1/3 cup heavy cream

Place the confectioners' sugar, peanut butter, butter, vanilla, and salt in the bowl of an electric mixer fitted with a paddle attachment. Mix on medium-low speed until creamy, scraping down the bowl with a rubber spatula as you work. Add the cream and beat on high speed until the mixture is light and smooth.

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