{"id":6297,"date":"2014-06-20T07:45:25","date_gmt":"2014-06-20T13:45:25","guid":{"rendered":"http:\/\/www.hottie-biscotti.com\/blog\/?p=6297"},"modified":"2014-06-20T07:45:25","modified_gmt":"2014-06-20T13:45:25","slug":"perfect-chocolate-cake-frosting","status":"publish","type":"post","link":"https:\/\/www.hottie-biscotti.com\/blog\/2014\/06\/20\/perfect-chocolate-cake-frosting\/","title":{"rendered":"Perfect Chocolate Cake & Frosting"},"content":{"rendered":"

As with much of my spur of the moment baking, this was the result of perusing Pinterest right after my kids went down for naps. \u00a0I saw this amazing looking chocolate cake and had to have it. \u00a0Now.<\/p>\n

\"Perfect<\/a>

Perfect Chocolate Cake | Hottie Biscotti<\/p><\/div>\n

As luck would have it I had all the ingredients (and you probably do, too!) which makes this a terrific cake to make at the last minute. \u00a0I decided to make it around 2 in the afternoon and it was cooled and frosted and ready to consume by 5. \u00a0Both the cake and the frosting come together so quickly. \u00a0Making this cake was a great use of nap time. \u00a0It was also a great way to take my mind off of the fact that my due date was going to come and go without meeting our new babe! \u00a0If only chocolate cake induced labor…<\/p>\n

\"Perfect<\/a><\/p>\n

I’ve had this cake before and remember asking who made it and if I could get the recipe. \u00a0For some reason I was surprised to find out it was a Hershey’s recipe. \u00a0I shouldn’t have been, I guess. \u00a0The best oatmeal cookie recipe is found on the top of the Quaker oats container, after all! \u00a0I didn’t use Hershey’s cocoa, though. \u00a0I had just enough Guittard cocoa left, so that is what I used. \u00a0The cake is moist and chocolatey and comforting, as chocolate cake should be. \u00a0The frosting is sweet and rich yet light and not dense. \u00a0I added a layer of crushed Oreos in between the layers of cake and also pressed some into the sides of the frosted cake and sprinkled some on top. \u00a0It adds some nice texture both in appearance and in your mouth, but it also helps to disguise a sloppy frosting job…which mine definitely was.<\/p>\n

\"Perfect<\/a><\/p>\n

You can make this in 9-inch cake pans, like I did, or in a 9×13 pan, 3 8-inch pans, a bundt pan, or you can make cupcakes. \u00a0I can easily see this becoming my new go-to chocolate cake recipe.<\/p>\n

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ONE-PAN CAKE: Grease and flour 13x9x2-inch baking pan. Heat oven to 350\u00b0 F. Pour batter into prepared pan. Bake 35 to 40 minutes. Cool completely. Frost.<\/p>\n

THREE LAYER CAKE: Grease and flour three 8-inch round baking pans. Heat oven to 350\u00b0F. Pour batter into prepared pans. Bake 30 to 35 minutes. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost.<\/p>\n

BUNDT CAKE: Grease and flour 12-cup fluted tube pan. Heat oven to 350\u00b0F. Pour batter into prepared pan. Bake 50 to 55 minutes. Cool 15 minutes; remove from pan to wire rack. Cool completely. Frost.<\/p>\n

CUPCAKES: Line muffin cups (2-1\/2 inches in diameter) with paper bake cups. Heat oven to 350\u00b0F. Fill cups 2\/3 full with batter. Bake 22 to 25 minutes. Cool completely. Frost. About 30 cupcakes.<\/p>\n<\/blockquote>\n

\"Perfect<\/a><\/p>\n

The next time I post I hope it’s to announce the birth of our baby, but I might just find myself doing some more baking if this baby decides he or she is just not ready! \u00a0Happy weekend!\"Perfect<\/p>\n

Perfect Chocolate Cake<\/h3>\n

From Hershey’s<\/a><\/p>\n

Ingredients<\/em><\/p>\n

Cake<\/p>\n