Old-fashioned Chocolate Cake
staples make baking classic recipes a breeze
Flour - A classic ingredient is the foundation for baking and will work in most baking recipes - all-purpose is the best to have on hand.
Sugar - Baking requires a fine, light sugar that will quickly dissolve when used. Make sure the white sugar is labelled for baking. Light and dark brown sugars add a deeper flavour to recipes with a hint of molasses. Light brown sugar is more commonly used in baking recipes - keep brown sugar fresh in a well sealed container.
Baking powder and baking soda - Each ingredient is a leavener that is often called for in cakes and cookies.
Salt - Again, baking requires a fine salt versus a kosher or high-quality sea salt. Fine salt allows it to dissolve and incorporate with the ingredients more easily. Even just a dash of salt makes a big difference in the taste of baked recipes.
Vanilla extract - While there are many extract flavourings, vanilla is most commonly used in sweet baked goods. Avoid imitation vanilla extract as it has a flatter flavour than true vanilla extract, which is made from vanilla beans.
Cocoa powder - Cocoa, such as Hershey's Cocoa, is the ideal ingredient for bringing a rich chocolate flavour to desserts. Cocoa is used in a wide variety of recipes including hot cocoa, frostings, cakes, brownies and other rich chocolate desserts.
Don't forget to stock the refrigerator.
Baking often requires eggs and milk.
Old-Fashioned Chocolate Cake
Makes 8 to 10 servings
3/4 cup (1 1/2 sticks) butter or margarine, softened
1. Heat oven to 350 F. Grease and flour
two 9-inch round baking pans or one 13x9x2-inch baking pan.
One-Bowl Buttercream Frosting Ingredients (makes about 2 cups frosting)
6 tablespoons butter or margarine,
Beat butter in medium bowl. Add powdered sugar and cocoa alternately with milk, beating to spreading consistency (additional milk may be needed). Stir in vanilla.
To see other cocoa recipes, visit www.hersheyskitchens.com