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Ingredients Jump to Instructions ↓

  1. 3/4 c Butter or margarine -- softened

  2. 1 2/3 c Sugar

  3. 3 Eggs

  4. 1 ts Vanilla extract

  5. 2 c All-purpose flour

  6. 2/3 c Hershey's Cocoa

  7. 1 1/4 ts Baking soda

  8. 1 ts Salt

  9. 1/4 ts Baking powder

  10. 1 1/3 c Water

  11. 1/2 c Hard peppermint candy, opt. -(finely crushed) Add'l hard peppermint candy --(crushed), optional --FROSTING--

  12. 6 tb Butter or margarine - softened

  13. 2 2/3 c Powdered sugar

  14. 1/2 c Hershey's Cocoa

  15. 1/3 c Milk

  16. 1 ts Vanilla extract Heat oven to

  17. 350 degrees Fahrenheit. Grease and flour two 9-inch round baking pans or one

  18. 13x9x2-inch baking pan. In large mixer bowl, combine butter, sugar, eggs and vanilla; beat on high speed of electric mixer

  19. 3 minutes. Stir together flour, cocoa, baking soda, salt and baking powder; add alternately with water to butter mixture, beating until blended. Add candy, if desired. Pour batter into prepared pans. Bake

  20. 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool

  21. 10 minutes; remove from pans to wire racks. Cool completely. Frost with ONE-BOWL BUTTERCREAM FROSTING. Just before serving, garnish with peppermint candy, if desired.

  22. 8 to 10 servings. One-Bowl Buttercream Frosting: In small mixer bowl, beat butter. Add powdered sugar and cocoa alternately with milk; beat to spreading consistency (additional milk may be needed). Blend in vanilla. About 2 cups frosting. Variation: Chocolate Cupcakes: Fill paper-lined muffin cups (2-1/2 inches in diameter)

  23. 2/3 full with batter. Bake at

  24. 350 degrees Fahrenheit for 20 to 25 minutes; cool. Frost. About 2-1/2 dozen cupcakes.

Instructions Jump to Ingredients ↑

  1. Hershey's is a registered trademark of Hershey Foods Corporation. Recipe may be reprinted courtesy of the Hershey Kitchens.

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