Baked my cake, and ate it too.
I finally baked my own cake. *squeals with delight* The other day I finally tried baking a cake without using a cake mix. Bwahahah. The very first time I baked a cake was last May 25th for Dad’s birthday and I used a Pillsbury Cake Mix for the base and made my own chocolate frosting. The other day though, my little sister TinTin was asking me to bake a cake since they wanted one for dessert. I finally gave in and decided to try my hand at making one from scratch. I was a bit scared since this will be my second time making a cake but my first time doing it from scratch but I’m not someone who’d back down from a cooking (or baking for that matter) challenge.
Since I liked how the recipe for Chocolate Sugar Cookie Drops from Hersheys before, I decided to use their “PERFECTLY CHOCOLATE” Chocolate Cake. But as usual I substituted some of the ingredients for those I had on hand. Hehe.
Modified HERSHEY’S “PERFECTLY CHOCOLATE” Chocolate Cake
Ingredients:
* 2 cups sugar (I used brown sugar)
* 1-3/4 cups all-purpose flour (I used local flour, what people call as primera (first class) in the local market)
* 3/4 cup HERSHEY’S Cocoa (As usual I used regular baking cocoa.:P)
* 1-1/2 teaspoons baking powder
* 1-1/2 teaspoons baking soda
* 1 teaspoon salt
* 2 eggs
* 1 cup milk (I used a cup of Alaska Evaporada from a local sari-sari store. Lol.)
* 1/2 cup vegetable oil
* 2 teaspoons vanilla extract
* 1 cup boiling water
* “PERFECTLY CHOCOLATE” CHOCOLATE FROSTING (I didn’t use this one, instead I opted to make my own coffee cream frosting. :P)
Directions:
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). 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 with “PERFECTLY CHOCOLATE” CHOCOLATE FROSTING. 10 to 12 servings.
VARIATIONS:
ONE-PAN CAKE: Grease and flour 13×9x2-inch baking pan. Heat oven to 350° F. Pour batter into prepared pan. Bake 35 to 40 minutes. Cool completely. Frost.
THREE LAYER CAKE: Grease and flour three 8-inch round baking pans. Heat oven to 350°F. Pour batter into prepared pans. Bake 30 to 35 minutes. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost.
BUNDT CAKE: Grease and flour 12-cup Bundt pan. Heat oven to 350°F. Pour batter into prepared pan. Bake 50 to 55 minutes. Cool 15 minutes; remove from pan to wire rack. Cool completely. Frost.
CUPCAKES: Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Heat oven to 350°F. Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. Frost. About 30 cupcakes.
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Ok, so as usual I had to modify the ingredients because I had to use what I had on hand at the time. I also used one 10 inch round baking pan for it because that’s the only pan I have available. With the substitutions I did, the cake still came out really good. TinTin and Miguel (our youngest siblings) thought highly of the cake. They said it was much much better than what we had for Dad’s birthday, so I think its safe to say I won’t be buying that Pillsbury mix again. Lol.
I would have posted the pictures sooner but my computer hanged up a bit since its low on memory. I have to remember to save up for one since I just bought my oven. 
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3 Responses to “Baked my cake, and ate it too.”
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Baking. The final frontier.
Looks yummy!
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Nika Catbagan reply on June 8th, 2008:
Thanks.^^
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am copying the recipe na! looks yummy, pareho tayo, i also usually have altenative ingredients kasi most of the recipes i have are from US kaya i cant find the right ingredients here in germany e
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