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Here's a fantastic, homemade chocolate frosting! This makes about 2 cups of frosting; just enough for a sheet cake. If you want more {and you know you will} just double the recipe. Then you'll have plenty for a two layer, 9" round cake.
6 Tbs butter, softened
2 ⅔ c powdered sugar
1/2 c Hershey's cocoa
1/3 c milk
1 tsp vanilla extract
Beat butter in mixing bowl. Add powdered sugar and cocoa alternately with milk. Beat to a smooth, spreading consistency. Mix in vanilla. If your frosting seems a little loose {because you have a warm kitchen and hey, you're working with real butter here}, just pop it into the 'fridge for 10-15 minutes to firm it up a bit. Then frost away!!
This is, by far, my favorite cake! The base of the cake was taken in part from Hershey's, but it's mainly my mom's creation. This was just one of her repertoire of cakes she used to make for my dad, sisters, and me. Now that I have the recipe, I've been making it at least once a year for someone's birthday in my own family. Hope you like it!
Ingredients:
1 3/4 c. sugar 1 1/3 c. buttermilk
2/3 c. butter 1/2 c. Hershey's cocoa
2 eggs 1/2 c. boiling water
1 tsp. vanilla 1 bottle maraschino cherries
2 1/4 c. all-purpose flour {unbleached}
1 1/2 tsp. baking soda
1/2 tsp. salt {sea salt}
Preheat oven to 350 degrees; grease and flour 2-9 inch layer cake pans. Drain cherries. Chop with a knife or food processor. Set aside with 2 Tbs. flour. Cream butter and sugar together until light and fluffy; add eggs, one at a time, beating well after each. Add vanilla. Sift together flour, soda, and salt and add alternately with buttermilk. Make a heavy, smoothe paste with the boiling water and cocoa; cool slightly, add to batter and blend well. In a small bowl dust cherries with the flour, then stir into batter. Pour into the 2 pans and bake at 350 for 35 minutes or until done. Let cool in pans, on a wire rack, for about 30 minutes. Frost and serve. Yuummmm!!!
Psst! For an awesome, delectable frosting go here!
