Tuesday, June 7, 2011

Hershey's Perfectly Chocolate Cake with Salted Caramel Buttercream

I make most things from scratch. However, I'm not too proud to admit that a cake mix usually tastes much better than any cake I've made from scratch. When someone asks for a good chocolate cake recipe, I always point them to this one. It is your traditional, rich, moist chocolate cake. Tonight, I paired it with a Salted Caramel Buttercream and took my stand-by cake recipe to a new level! What a divine combination!

Hershey's Perfectly Chocolate Cake (cupcakes)
Source: Hershey's Cocoa container

2 c. sugar
1 3/4 c. flour
3/4 c. cocoa powder
1 1/2 t. baking soda
1 1/2 t. baking powder
1 t. salt
2 eggs
1 c. milk
1/2 c. oil
2 t. vanilla
1 c. boiling water

Combine dry ingredients in large bowl and whisk. Add wet ingredients and stir. Add the boiling water and stir well. Batter will be runny. Pour into pans or cupcake cups. Bake cupcakes about 20 minutes or until center of cake springs back when gently pressed. If using 2) 9" pans, bake 30-35 minutes.

Salted Caramel Buttercream
Source: gimmesomeoven

1/4 c. sugar
2 T. water
1/4 c. heavy cream
1 t. vanilla
3/4 c. salted butter, softened
2 c. powdered sugar

Briefly stir sugar and water in saucepan over medium-high heat. Bring to a boil without stirring. Continue to boil (do not stir) for 6-7 minutes or until dark amber in color. Remove from heat and slowly add cream stirring with wooden spoon. Add vanilla and stir until smooth. Set aside to cool for at least 20 minutes. In mixer bowl, beat butter until fluffy. Gradually add powdered sugar and beat until smooth. Pour cooled caramel mixture into butter and sugar and beat for an additional 2 minutes or until smooth. Frost cooled cupcakes.

1 comment:

Melissa @IWasBornToCook said...

Looks delicious. I've made the cake before...next time I may have to try this icing!