Friday, June 1, 2012

Gluten Free Hershey's Chocolate Cake

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Hershey's Chocolate Cake

My family has been dying for a chocolate cake since the sheet cake incident, months ago, but I haven't been brave enough to try it; especially since we repainted the house and there is no longer the lingering hint of fire anymore! YAY!! I did however come across this recipe the other day, and thought, I can do this!!!  This cake is going to work, and sure enough it did! It was Amazing and it filled that cake void.  There was only one problem, it was not big enough; and by the time I had half the neighbors, and my family try it, there were only two pieces left!  That is a problem I can deal with, we want more!  Happy Baking, Natalie

Ingredients: (Have been slightly altered from original Hershey's recipe)

-1 3/4 cups Pamela's Bread flour

-1 3/4 cups sugar

-3/4 unsweetened cocoa

-1 1/2 tsp baking soda

-1/2 tsp salt

-2/3 cup butter (slightly melted)

-1 (16 oz ) container sour cream

-2 eggs

-1 tsp pure vanilla extract


  Preheat oven to 350 degrees, grease or Pam a 9x13 in baking pan, I used a glass one. Bake for 40-45 min, or until a tooth pick comes out clean in the center.  Cool completely before frosting.

    -Beat together butter, sugar and cocoa until creamed.  Then add salt, baking soda, vanilla, eggs, and sour cream. Mix until combined.  Then add flour, make sure and scrape the edges and mix for 3 min until totally combined.  Pour into the prepared pan.


-1/4 cup softened butter

-4 TB cocoa

-1 tsp pure vanilla extract

-milk as needed

-4 cups powdered sugar ( give or take)

   Mix the butter and cocoa together until they are creamed, add the vanilla, then add powdered sugar; one cup at a time.  Combine these together and keep adding powdered sugar to your taste preference, if it gets to thick, add a little milk.  Then frost and enjoy, because there is nothing to not enjoy about this cake!

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