BunnyFufu’s Keep It Simple Sunday!

August 25, 2013

Posted By: Shaunescy

Hi Y'all! I just did something great. I made a chocolate cake.

I looked at my kids. Summer is almost over. They are having a lazy day and after last week's kinda heavy mommy-failure post I have been doing my level best to keep it on the light and fluffy side, in all areas of my life. In response to that post, one of our reader's suggested that I find a recipe for chocolate pie (a'la The Help - eek! I would NEVER actually do that, but it was a funny thought to entertain). So, for better or worse, chocolate has been on my mind.

And today, while hanging out with the monkeys, I thought to myself. . . "Bunny, What can you do to make their day great without spending a pile-o-money or getting too hot? What would make them really happy?"

Looking through my cupboards, I found the perfect solution. Now, it would be handy if Sweet Pea bakery were hiding back there, because they put my baking to shame, but I do have a box of cocoa, eggs, flour, sugar, etc.

I am not a great baker, but let me tell you what I've learned. When they put a recipe on the back of a box, it's probably foolproof. And I am not talking about a cake mix box, although that would be even simpler.

On the back of the Hershey's Cocoa container is an easy recipe that even I can make.

Here it is:


  • 2 cups sugar
  • 1-3/4 cups all-purpose flour
  • 3/4 cup HERSHEY'S Cocoa
  • 1-1/2 teaspoons baking powder
  • 1-1/2 teaspoons baking soda
  • 1 teaspoon salt
  • eggs
  • 1 cup milk
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup boiling water


  1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans.
  2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.
  3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with "PERFECTLY CHOCOLATE" CHOCOLATE FROSTING. 10 to 12 servings. VARIATIONS:
    ONE-PAN CAKE: Grease and flour 13x9x2-inch baking pan. Heat oven to 350° F. Pour batter into prepared pan. Bake 35 to 40 minutes. Cool completely. Frost.

    THREE LAYER CAKE: Grease and flour three 8-inch round baking pans. Heat oven to 350°F. Pour batter into prepared pans. Bake 30 to 35 minutes. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost. BUNDT CAKE: Grease and flour 12-cup fluted tube pan. Heat oven to 350°F. Pour batter into prepared pan. Bake 50 to 55 minutes. Cool 15 minutes; remove from pan to wire rack. Cool completely. Frost.

    CUPCAKES: Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Heat oven to 350°F. Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. Frost. About 30 cupcakes. "PERFECTLY CHOCOLATE" CHOCOLATE FROSTING

    1/2 cup (1 stick) butter or margarine
    2/3 cup HERSHEY'S Cocoa
    3 cups powdered sugar
    1/3 cup milk
    1 teaspoon vanilla extract

    Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency.
    Add small amount additional milk, if needed. Stir in vanilla. About 2 cups frosting.


Sparkly-Unicorn-of-Genius type tip:

When you grease and flour your pan, use the cocoa powder in place of the flour, yum.

Et voila! Your house smells awesome and here comes your perfect afternoon with kids who think you are the bomb-diggity!

All my best, BunnyFufu ~ the housewife

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