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The Bermudian

“Here is my fabulous chocolate cake recipe that everyone asks me for.  There is no special origin or history too it - it's just the best cake ever if you are a chocolate lover. You will never pick up Betty Crocker again!  It actually is really easy to make and can be in the oven in less than 10 minutes if you have all your ingredients organized. What everyone tells me is so great about it is that it is so moist so it's really important to get it out of the oven on time.  Even though most recipes for cakes and cookies say cool on wire racks I never do that and I find if you put on a plate it stays even moister in the middle. I also use basically all organic/unbleached ingredients and I think that makes a huge difference in the taste and fluffiness of the cake.” – Teresa Perozzi

teresa cake.jpg

Hershey's "Perfectly Chocolate" Chocolate Cake

Ingredients

2 cups sugar

1-3/4 cup flour

3/4 cup Hershey's Cocoa (I have used other brands and it works just as well)

1-1/2 tsp baking powder

1-1/2 tsp baking soda

1 tsp salt

2 eggs 1 cup milk 1/2 cup vegetable oil

2 tsp vanilla

1 cup boiling water

Directions

Heat oven to 350 degrees.

Grease and flour two 9-inch round baking pans

Combine dry ingredients in large bowl.

Add eggs, milk, oil and vanilla and beat 2 minutes.

Stir in boiling water (the batter will be thin).

Pour into pans

Bake 30-35 minutes or until knife comes out clean.

Cool for 10 minutes, then remove from pans.

Cake must be cooled completely before frosting.

For Chocolate Frosting

1 stick (1/2 Cup) butter (you can use margarine but I always use butter)

2/3-cup Hershey's cocoa

3 cup powdered sugar

1/3-cup milk

1 tsp vanilla

Melt butter.

Stir in cocoa

Alternatively add powdered sugar and milk, beating on medium speed to spreading consistency.

Add more milk if needed.

Stir in vanilla

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