This recipe comes from Hershey's and it's also printed right on the container of unsweetened cocoa powder. They have two recipes with this exact name but one uses their Special Dark cocoa, which is Dutch-processed, and the other uses regular. This one uses regular and it's not as good as the Dutch processed version I made a few months back. The texture is slightly different and the flavor is a bit "off" though still good.
I made half the recipe and used two 6"x2" round pans. The cake baked in 27 minutes and is about 3.5" tall. I used two tablespoons less cocoa and I'm glad I did. I made my own buttercream for the center and my own pourable chocolate frosting for the outside, using their Dutch-processed cocoa, 1 T. per 1 c. powdered sugar.
I give this 4 stars and I wouldn't make it again because their other version is better.
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