Growing up in a foreign country in the '50's meant little access to American products so whenever my mom would come to the United States she would buy Hershey's loose cocoa and then make a delicious chocolate cake. This is her cake that has become a family tradition! It's easy to make and oh so moist! Hope you enjoy!
Ingredients For pat's chocolate cake ~ kahlua frosting
2 1/4 c
all purpose flour
hershey's cocoa powder
1 1/2 tsp
1 1/2 tsp
half and half
2 1/2 tsp
CHOCOLATE KAHLUA FROSTING
heaping cup cocoa powder
How To Make pat's chocolate cake ~ kahlua frosting
Preheat oven to 350º. In a mixmaster, combine dry ingredients [no sifting]. Except for boiling coffee,add wet ingredients to dry ingredients. Mix well. Add boiling coffee; batter will be soupy. Pour into two 9-inch greased and sugared round pans.
Bake 45-55 minutes. Cake should be moist; do not overcook. Cool for 10-15 minutes. Place wire rack on top of each cake and invert cake onto rack. Finish cooling approximately 1 hour or so.
FROSTONG: In a mixmaster, mix melted butter with cocoa. Add powdered sugar alternately with milk, vanilla, and Kahlua until mixture reaches desired spreading consistency. Frost bottom layer first, then add top layer and finish frosting.
If desired, can be refrigerated for 15 minutes until set.
HINT: instead of dusting generously greased cake pans with flour, use white granulated sugar. It will not leave a dry white powder on cakes, and it will add sweetness.
Last Step: Don't forget to share!
Make all your friends drool by posting a picture of your finished recipe on your favorite social
network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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