Magleby's "Copycat" Chocolate Cake aka The Best Chocolate Cake Ever

Chocolate cake is one of my favorite desserts, especially if it has lots of creamy frosting and the cake is fudgy and moist. For the most part I go back again and again to this cake which is the Hershey's Perfectly Chocolate Cake and Frosting, the cake of my childhood, but occasionally I venture off to try something new. 

Hershey's Perfectly Chocolate Cake and Frosting

When I saw this Magleby's Cake, aka, THE BEST CHOCOLATE CAKE EVER, I thought I would try it out to see if it measured up to that label and boy did it ever. 

This cake is thick, fudge, and moist, like a cross between and brownie and cake and frosting is creamy and rich. I think you will enjoy this cake as a change from your favorite.  

Magleby's Copycat Chocolate Cake aka The Best Cake Ever

Recipe from 

The Food Charlatan and Baked in Arizona

Ingredients

1 cup salted butter

1 cup water 

1/2 cup cocoa powder 

 1 cup white sugar 

2 cups flour, sifted 

3/4 teaspoon salt

2 eggs, lightly beaten

1 teaspoon baking soda

1/2 teaspoon baking powder

2 teaspoons vanilla extract

 1 cup dark brown sugar

1/2 cup sour cream

Directions:

Preheat the oven to 325. Prepare 2 8"inch round pans or 3 6" pans with cooking spray and parchment lined in the bottom. 

In a medium saucepan combine melt the butter, then add the cocoa and water and mix whack until combined. Bring to a boil over medium heat, once boiling heat for 30 seconds more and then turn off heat and set aside to cool.

In a large bowl combine the flour, white sugar and 3/4 tsp. of salt. Then add the cooled chocolate mixture. Stir until combined and smooth.

In a small bowl combine eggs, baking soda, baking powder, and mix until smooth. The mixture will foam, that is OK. Stir in the brown sugar and the vanilla and mix until smooth. 

Pour the egg mixture into the chocolate batter mixture and gently stir until combined. Fold in the sour cream, do not over mix the batter. 

Pour the batter into prepared pans, gently drop onto the counter to release any air bubbled. Bake for 34-40 minutes, rotating the pans half-way through the baking time. 

Check to see if done with a toothpick, when it comes out with a few crumbs stuck to it, the cake is done. Cool in the pans on a wire rack for 10 minutes then invert onto rack and cool completely. Do not frost a warm cake. 

Frosting


1 1/2 cups (3 sticks) butter, softened
3/4 cup cocoa powder, sifted
5 1/4 cups powder sugar 
3/4 teaspoon salt
2 teaspoons vanilla extract
3/4 cup heavy cream

In a mixer fitted with a paddle attachment beat the butter until soft and creamy, then ad the cocoa and powdered sugar in increments adding a little cream in-between each addition. Beat until fluffy then add salt and vanilla. Frost cakes and enjoy. 

I hope that you try it because it is delicious and dare I say it might be my new favorite cake!

National Chocolate Cake Day

I love a holiday and if it includes chocolate even more so. Today is National Chocolate Cake Day, yes there is such a day as well as National Cream Puff Day, National Chocolate Chip Cookie Day and more.

To celebrate National Chocolate Cake Day I made a scrumptious Chocolate Banana Cake with Chocolate Butter Cream Frosting. 

Chocolate Banana Cake

Recipe from The Joy of Baking

2 cups of white sugar

13/4 cup flour

3/4 cup of unsweetened cocoa powder

11/2 tsp. baking powder

11/2 tsp. baking soda

2 eggs

1 cup mashed banana( about 2-3 bananas)

1 cup of warm water

1/2 cup of milk 

1/2 cup of oil(canola, safflower, corn)

1/12 tsp vanilla

Preheat oven to 350. In a large bowl whisk together sugar, flour, cocoa powder, baking soda, baking powder. Set aside. In another bowl whisk the eggs, bananas, water, milk, oil and vanilla. Add the dry ingredients to the wet and whisked until combined. Pour batter into prepared 9 x 13 inch prepared pan and bake for 30-40 minutes. 

Let cool and then frost

Chocolate Buttercream Frosting

From the Savory Sweet Life

2 sticks of unsalted butter softened

31/2 cup powdered sugar

1/2 cup cocoa powder

1/2 tsp. salt 

2 tsp. vanilla

4 tablespoons of heavy cream

In a stand mixer with a paddle attachment cream the butter for a few minutes. Add the powdered sugar, salt  and the cocoa powder and mix on LOW until incorporated. Increase mixer speed to medium high and add vanilla and heavy cream until desired spreading consistency.

Did you make anything for National Chocolate Cake Day? If so please share you recipe I would love to try it. 

Have a great week. 

Chocolate Gingerbread Cupcakes with Hershey's Perfectly Chocolate Frosting

Now that Thanksgiving is over it is time to pull out all of the recipes I have been collecting this year to try at Christmas. Gingerbread is a staple of the holidays and I thought that the addition of chocolate would be perfect. 

As this is my first time combining the two flavors I decided to try an easy recipe first, one in which the base is a box cake mix. The cupcakes came out perfect, and the chocolate frosting is an excellent addition, although you could also use a cream cheese frosting too. 

Chocolate Gingerbread Cupcakes 

Recipe from Betty Crocker

1 box  chocolate fudge cake mix

Water, vegetable oil and eggs called for on cake mix box

1/4 cup molasses

2 teaspoons ground ginger

11/2 teaspoons ground cinnamon

1/2 teaspoon ground cloves

Chocolate Frosting

sprinkles for garnish

Directions:

Preheat oven to 350, prepare cupcake pans with cooking spray or paper liners. Make cake mix according to directions on the box. Stir in molasses, ginger, cinnamon, and clover. 

Bake 18-20 minute or until toothpick comes out clean. Cool on wire rack for 20 minutes. 

Once cool, frost with chocolate frosting. 

Hershey's Perfectly Chocolate Frosting

Recipe from Hershey's

1 stick butter melted
2/3 cup of cocoa
1/3 cup of milk
3 cups of powdered sugar
1 tsp of vanilla

Melt butter in large bowl, whisk of use electric hand held mixer to bled in cocoa. Add one cup of powdered sugar, and a little milk, alternating between the two until both are used up and the frosting is creamy. Add vanilla and blend. 

There are many recipe for Chocolate Gingerbread recipes that I want to try this year, the next one will be completely from scratch. Do you have a recipe that you have made before and love? If so please share it because it is always nice to have recipes to try that others know and love. 

Celebrate the 4th of July with Hershey's Perfectly Chocolate Cupcakes!

 Happy 4th of July! A day to celebrate with family, friends, fireworks and delicious food. Summer barbeque's with all of the fixing's are a family tradition and in my family no party is complete without a cake or cupcakes made using the Hershey's Perfectly Chocolate Cake recipe.

The recipe is quick easy, moist and delicious. And the frosting...it is my FAVORITE frosting EVER! In fact I always make extra because I like to eat copious amounts while I am frosting the cake/cupcakes. 

Hershey's Perfectly Chocolate Cake

Recipe from Hershey's

Ingredients

2 cups sugar

1-3/4 cups all-purpose flour

3/4 cup HERSHEY'S Cocoa

1-1/2 teaspoons baking powder

1-1/2 teaspoons baking soda

1 teaspoon salt

2 eggs

1 cup milk

1/2 cup vegetable oil

2 teaspoons vanilla extract

Directions

 Heat oven to 350°F. Grease and flour two 9-inch round baking pans. 

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). Pour batter into prepared pans.  Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.

Once the cupcakes are cooled frost with Hershey's Perfectly Chocolate Chocolate Frosting.

Perfectly Chocolate Frosting

From Hershey's

Ingredients:

1 stick butter melted
2/3 cup of cocoa
1/3 cup of milk
3 cups of powdered sugar
1 tsp of vanilla

Melt butter in large bowl, whisk of use electric hand held mixer to bled in cocoa. Add one cup of powdered sugar, and a little milk, alternating between the two until both are used up and the frosting is creamy. Add vanilla and blend. Then use to frost any treat you feel like.

I hope you have a safe and happy celebration! Happy 4th of July!