A tad obsessy...

Oh and dang I forgot about HNT. OH well, there will be plenty more.

So back to the obessing. Chocolate cake with chocolate buttercream frosting. Here near Hershey, Pennyslvania, there is only one place to get THE recipe. The Hershey's website, www.hersheys.com

Here's the recipe:


3/4 cup (1-1/2 sticks) butter or margarine, softened
1-3/4 cups sugar
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
3/4 cup HERSHEY'S Cocoa or HERSHEY'S SPECIAL DARK Cocoa
1-1/4 teaspoons baking soda
1/2 teaspoon salt
1-1/3 cups water

ONE-BOWL BUTTERCREAM FROSTING or FLUFFY PEANUT BUTTER FROSTING (recipes follow)

Directions:

Heat oven to 350°F. Grease and flour two 8-or 9-inch round baking pans.

Beat butter and sugar in large bowl until fluffy. Add eggs and vanilla; beat 1 minute on medium speed of mixer. Stir together flour, cocoa, baking soda and salt; add alternately with water to butter mixture, beating until well blended. Pour batter into prepared pans.

Bake 35 to 40 minutes for 8-inch layers; 30 to 35 minutes for 9-inch layers or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.

Frost with ONE-BOWL BUTTERCREAM FROSTING or FLUFFY PEANUT BUTTER FROSTING.

8 to 10 servings.

ONE-BOWL BUTTERCREAM FROSTING

6 tablespoons butter or margarine, softened
2-2/3 cups powdered sugar
1/2 cup HERSHEY'S Cocoa or HERSHEY'S Dutch Processed Cocoa
1/3 cup milk
1 teaspoon vanilla extract
Beat butter in medium bowl. Add powdered sugar and cocoa alternately with milk; beat to spreading consistency (additional milk may be needed). Stir in vanilla. About 2 cups frosting.

FLUFFY PEANUT BUTTER FROSTING
1 cup milk
3 tablespoons all-purpose flour
1 cup sugar
1/2 cup creamy Peanut Butter
1/2 cup shortening
1 teaspoon vanilla extract
Dash salt

Gradually stir milk into flour in small saucepan. Cook over low heat, stirring constantly, until very thick. Transfer to medium bowl; press plastic wrap directly on surface. Cool to room temperature, about 1/2 hour. Add sugar, peanut butter, shortening, vanilla and salt. Beat on high speed of mixer until frosting becomes fluffy and sugar is completely dissolved. About 3 cups frosting.


I have no Hershey's cocoa in the house (Blasphemer!) But I did procure some BLACK cocoa powder from the Amish ladies last summer. It's black kiddies. And I think it'll do quite well in this. I have some Dutch process cocoa powder too, so perhaps as not to scare anyone, I'll cut the black cocoa powder with the other and it won't be so frightening.

Of course pictures will follow when it's made. What kind of bloggy friend would I be if I neglected cake pictures after teasing you for two days?!! Sheesh.