This is an adaptation of the classic Hershey's Cocoa chocolate cake.
Chocolate Cake with Blueberries
Ingredients:
2 c. sugar
1-3/4 c. all purpose flour
3/4 c. Hershey's Cocoa
1-1/2 tsp. baking powder
1-1/2 tsp. baking soda
1 tsp. salt
2 eggs
1 c. milk (I use skim)
1/2 c. vegetable oil (I use olive oil)
2 tsp. vanilla extract
1 c. boiling water
several handfuls of small frozen blueberries (keep in freezer until time to add so they don't begin to thaw)
several handfuls of dark chocolate chips
chocolate glaze (recipe below)
powdered sugar
Hardware:
Bundt pan (I use a silicone bundt pan)
Mixer
Directions:
Heat oven to 350o, grease bundt pan (I use olive oil or PAM olive oil spray)
Combine dry ingredients in large bowl
Add eggs, milk, oil, and vanilla
Beat on med. speed for 2 minutes (I use setting 2 on my KitchenAid mixer)
Stir in boiling water (batter will be thin) **Learn from my mistakes: *Do Not* use the mixer for this step - you'll get batter *everywhere*
Pour into bundt pan
sprinkle blueberries and chocolate chips around the batter (the blueberries and chocolate chips should sink to the bottom of the bundt pan on their own)
Bake 45 min or until wooden pick inserted in center comes out clean (I have adapted this from a recipe for 2 9" pans that bakes for 30-35 minutes. It takes a bit longer to bake in the bundt pan, but I never remember how much longer. The toothpick test will let you know when it's done.)
Cool completely before removing from bundt pan (since the blueberries and chocolate chips are at the borrom of the pan, I can never get the cake out in one peice unless I let it cool almost completely. I stick the cake in the fridge or freezer if I'm in a hurry)
Flip bundt pan onto platter and remove the cake
Drizzle glaze (recipe below) over cake, sprinkle powdered sugar over glaze
Glaze:
Ingredients
1 cup powdered sugar
2 tbsp. cocoa
2 tbsp. skim milk
1/2 tsp. vanilla
Combine ingredients in a small bowl and stir until smooth. Add a few drops of skim milk, if needed, to acheive desired consistency
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