Cakes

Welcome to our Cake Recipe Page.  Cake, that soft, sweet food made, at the very least, with flour, eggs, milk and vanilla.  The house smells fantastic as it bakes and everyone anxiously waits for the first piece to be cut.  Sure there is a large variety of box cake mixes and yes it’s easy to walk into a bakery and buy a cake.  But I have to tell you, scratch baking isn’t complicated, it’s much easier that most people think.  Here’ll well share with you all types of cake recipes, from layer cakes, to coffee cakes, butter cakes, chocolate cakes, sweet cakes.

As always this page is a work in progress so check back from time to time to see what we’ve add!

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HERSHEY’S COLLECTORS COCOA CAKE

Hershy Chocolate Cocoa Cake

What You’ll Need:

  • 3/4 cup      (1-1/2 sticks) butter or margarine , softened
  • 1-3/4 cups      sugar
  • 2 eggs
  • 1 teaspoon      vanilla extract
  • 2 cups      all-purpose flour
  • 3/4 cup HERSHEY’S Cocoa or HERSHEY’S SPECIAL DARK Cocoa
  • 1-1/4 teaspoons      baking soda
  • 1/2      teaspoon salt
  • 1-1/3 cups      water
  • ONE-BOWL      BUTTERCREAM FROSTING

Directions:

  • Heat oven to 350°F.
  • Grease and flour two 8-or 9-inch round baking pans.
  • Beat butter and sugar in large bowl until fluffy.
  • Add eggs and vanilla; beat 1 minute on medium speed of mixer.
  • Stir together flour, cocoa, baking soda and salt;
  • Add the flour/cocoa mixture alternately with water to butter mixture, beating until well blended.
  • Pour batter into prepared pans.
  • Bake 35 to 40 minutes for 8-inch layers OR 30 to 35 minutes for 9-inch layers or until wooden pick inserted in center comes out clean.
  • Cool 10 minutes; remove from pans to wire racks.
  • Cool completely.
  • Frost

HERSHEY ONE-BOWL BUTTERCREAM FROSTING

6 tbls.             Butter or margarine, softened
2-2/3 cups     Powdered sugar
1/2 cup          HERSHEY’S Cocoa or HERSHEY’S SPECIAL DARK Cocoa
1/3 cup          Milk
1 tsp.              Vanilla extract

Beat butter in medium bowl.

Add powdered sugar and cocoa alternately with milk; beat to spreading consistency (additional milk may be needed).

Stir in vanilla.

About 2 cups frosting.

Source:  https://www.hersheys.com/recipes/recipe-details.aspx?id=5044&name=Collector’s-Cocoa-Cake

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PUMPKIN POKE CAKE

Pumpkin Poke Cake

What You’ll Need:

1 box yellow cake mix

14 oz pumpkin puree – 100% pumpkin (NOT PUMPKIN PIE FILLING)

1 tsp pumpkin pie spice

14 oz. can sweetened condensed milk

8 oz. tub cool whip

1/2 bag Heath Bits (I used chopped nuts)

Caramel Sundae Sauce

Directions:

  • Mix together the cake mix, the pumpkin puree (DO NOT add the other ingredients on the cake mix box), and the pumpkin pie spice until a batter forms
  • Pour batter into a well-greased 9×13 baking dish
  • Bake at 350º for 35-45 minutes until a toothpick inserted comes out clean
  • Let cool completely after baking
  • Using the bottom of a wooden spoon, poke holes all over the top of the cake
  • Pour the sweetened condensed milk over the cake, aiming to fill the holes
  • Refrigerate for 60 minutes or until the sweetened condensed milk has soaked into the cake
  • Spread the cool whip over top of cake
  • Sprinkle on the heath bits (or nuts), and drizzle caramel over top (just to your liking)
  • Refrigerate for 3-4 hours, or overnight (best)

Source:  http://www.somethingswanky.com/pumpkin-better-than-cake/

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