my first ever chocolate cake

Yesterday, before going home i had the urge to make a chocolate cake. So i went online to search for a beginner cake that i could follow and i found the Hershey's website. The ingredients were okay...and the instruction was (i thought) do-able so after office hours, i went to the grocery to buy me some stuffs.

I was about to give up because i wasnt able to immediately find the Hershey's Cocoa in the "baking" section of the grocery... later on, (after about 30minutes of scouring the grocery) i was able to find it on the chocolate drink/milk section.

Here's how I made it (if you're too lazy to go to Hershey's website):

Ingredients:
2 cups sugar
3/4 cups Hershey's Cocoa
1-1/2 tsp baking soda
2 eggs
1/2 cup vegetable oil
1 cup boiling water
1-3/4 cups all purpose flour
1-1/2 tsp baking powder
1 tsp salt
1 cup milk
2 tsp vanilla extract
Procedure:

1.) Heat oven to 350°F (175°C). Grease and flour two 9-inch round baking pans.

2 .) 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--i was nervous when i saw a thin batter but after re-reading this instruction i calmed down). Pour batter into prepared pans.

3.) 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. Frost.


FOR CHOCOLATE FROSTING:
1/2 cup (1 stick) butter or margarine
2/3 cup HERSHEY'S Cocoa
3 cups powdered sugar
1/3 cup milk
1 tsp vanilla extract

Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla. Makes about 2 cups frosting. Then add to your chocolate cake.
i love my chocolate cake!

but there were humps and bumps in the baking road...



at first i thought that the whole thing was a complete failure as i didn't realize that my pan was too small for my cake batter. Hence, when the cake batter rise, it overflowed. I was nearly teary-eyed with frustration! (see picture above--if it were you, wouldn't you get frustrated? i made this around 12midnight so i can't go out to buy some larger pan...)

BUT as it turned out, it only overflowed (thank goodness!!!)... it did not messed up the whole cake! I was able to sliced through it and my chocolate cake turned out great! :D



i cant wait to do more of these! it actually relieved my stress...(despite my interim frustration) iloveeeet! i'm planning on making a red velvet cake next time--simply because the color red appeals to me hee hee hee. i'm on a roll now and i cant be stopped! :D


on sugar-high!
prettytwistedchick