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Vickie's Eternally 29th Birthday Cake

Source of Recipe

Hershey's


Recipe Introduction

I made this cake for my dear friend, Vickie Gomez, in honor of her birthday. She and her husband, Anthony, LOVED it!

List of Ingredients

Dry Ingredients:
2 cups granulated sugar 14 oz
1 3/4 cups all-purpose flour 7.4375 oz
3/4 cup unsweetened cocoa powder 2.25
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
1 tsp. salt

Liquid Ingredients:
2 large eggs
1 cup whole milk
1/2 cup vegetable oil
2 tsp. vanilla extract
1 cup. boiling water

Tammy's Note: I double the above if I'm using a 1/4 sheet pan. However, I usually make this cake in a Bundt pan (I ALWAYS think of 'My Big Fat Greek Wedding' when I hear, read or type the word 'Bundt'!).

Icing:
1 STICK (1/2 CUP) BUTTER OR MARGARINE, UN SALTED
2/3 CUP COCOA (74.66 grams or 2.633 ounces)
3 CUPS POWDERED SUGAR(10X OR CONFECTIONERS SUGAR) (13.2 ounces)
1/3 CUP MILK
1 TEASPOON VANILLA EXTRACT

Tammy's Note: I use significantly less sugar, and I sometimes use about 4 oz of cream cheese. With the sugar, I just keep adding until it reaches the consistency I like. I double this recipe when I use a 1/4 sheet pan, and there is maybe 2/3 cup leftover.


Recipe

Preheat oven to 350 degrees F (180 C). Grease and flour a 10-inch bundt or tube pan.

Combine all dry ingredients in a large bowl of an electric mixer. Add the liquid ingredients (except for the boiling water), and beat on medium speed for 2 minutes.

Stir in boiling water. Pour batter into prepared pan and bake in preheated oven for 50-55 minutes or until a cake tester inserted in cake comes out clean. Remove cake from oven and let cool in pan for 10 minutes, then invert cake onto wire rack and let cool completely.

Makes 10-12 servings. (1/4 sheet pan serves a big boatload!)

For glaze: 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. About 2 cups frosting.