Pella Chronicle

January 28, 2013

Dark Chocolate Cake


Pella —


2 c all purpose flour
2 c sugar
1/4 c hershey's special dark cocoa
1/2 c regular cocoa
2 tsp baking soda
1 tsp salt
2 large eggs
1 c buttermilk
1/2 c melted butter

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1/2 c vegetable oil
1 1/2 tsp vanilla extract
1 c boiling water
1/2 c butter

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3 Tbsp hershey's special dark cocoa
1/3 c regular cocoa
2 Tbsp cocoa
+1 tsp cocoa
abt. 4 1/2 c powdered sugar
1/3-1/2 c half and half
1 tsp vanilla extract
1 pinch salt
2 Tbsp corn syrup, light



Preheat oven to 300 degrees.

No, this is not a typo. This is a slow bake cake.
Grease and flour one 9x13 or three 8" round cake pans.

Use liners if making cupcakes.
Put all the ingredients in a large bowl.
Mix till smooth.
Pour in pan(s).
Bake one 9x13 cake, one hour.

Bake three 8" round cakes, 40 min.

Bake cupcakes, 30-35 min.
I have always had trouble with being able to consistently make a creamy chocolate frosting, until I found this tip on the internet... wait for it... melt the butter. lol

So, for the frosting, melt the butter ;)

stir in the cocoa's till smooth

add powdered sugar and half&half alternately till smooth.

stir in vanilla, and salt. Add the corn syrup, stir till creamy.

This will frost an eight inch three layer cake, cut recipe in half for 9x13 or cupcakes