Chocolate cake

So, you may have noticed that I'm not a food blogger. BUT... today I am going to be one. I am well known for my chocolate cake in these parts of the world, and the recipe is no secret. It's not even mine! I have always used the Hershey's "Perfectly Chocolate" chocolate cake recipe which can be found on the back of any container of Hershey's cocoa. I pair that with the "Perfectly Chocolate" chocolate frosting recipe also found there, and without fail, it is a hit. I am not in general a fan of chocolate cake. But this stuff- so moist I think I may die. I also am, in general, tempted to eat the whole cake when I have this around, so I don't make it unless it's a special occasion, because, really, who needs to eat an entire cake! Today however, I made a twist on the recipe. Actually, last week I made a twist, and I put in a teaspoon or two of orange extract, and that was delicious! Today I need to bring cupcakes to our ward Christmas party, and I thought that since it was Christmas, we needed a little mint, so I added some mint extract. So to save you from hunting the recipe down on the internet, I'm going to share it here. But, like, only make this if you really like good chocolate cake.

Hershey's "Perfectly Chocolate" Chocolate Cake

2 c sugar

1 3/4 c flour

3/4 c cocoa

1 1/2 t baking powder

1 1/2 t baking soda

1 t salt

2 eggs

1 c milk (I used whole milk today, just to make it extra naughty)

1/2 c vegetable oil

2 t vanilla

(2 t peppermint extract)

1 c boiling water

Heat oven to 350* Grease and flour pan.

Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla (and extract); beat on medium speed of mixer for 2 minutes. (I usually put all of the dry ingredients in the bowl, and then place a little over a cup of water into a glass measuring cup in the microwave for about 4-5 minutes, which gives me the right amount of time to add the wet ingredients and beat for 2 minutes, and then have the boiling water be ready.) Stir in boiling water (batter will be thin). Pour batter evenly into prepared pans.

Bake 2 9"pans 30-35 min. This can also be done into 2 or 3 8" pans, also baking for 30-35 min, a bundt cake baked for 50-55 min, and 30 cupcakes for 22-25 min. When doing the cupcakes don't over fill the cup, no more than 2/3 full, but closer to 1/2.

Today I deviated on the frosting a bit, and let me tell you, I don't know that I've ever had better frosting!

Hershey's "Perfectly Chocolate" Chocolate frosting

1/2 c butter or margarine

2/3 c cocoa

2 c powdered sugar

1/2 c milk (Once again, I used whole milk)

1 t vanilla

1 t peppermint extract

The recipe calls for you to melt the butter, stir in the cocoa, and then alternate the powdered sugar and milk, which is what I usually do, but this does often create a thinner frosting. I wanted something thicker, so today I only softened the butter, and that in combination with the whole milk really made a frosting that holds up. But here is the kicker. Once I made one recipe of this, I took a tub of Pillsbury Creamy Supreme Peppermint frosting, and mixed the two together. Oh I'm in heaven!

Pipe onto the cupcakes and enjoy!