I just tried making a Chocolate cake using the recipe found at the back of all the Hershey's Cocoa casing. The recipe is as follows:
HERSHEY'S "PERFECTLY CHOCOLATE" Chocolate Cake
- 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
- 2 eggs
- 1 cup milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
I used a 10" Round Cake pan instead of 2 9" Round Cake pan to bake, as usual I tested the cake with a toothpick and it came out clean after around 50-55 minutes. The cake turned out to be odd looking (the centre of the cake was puffed up and "crispy") but when cutting it into half to do my frosting, I found the cake too moist to move around.
Anybody have any suggestions on the bakeware I can buy, cause the one I'm using now doesn't have a detachable bottom so I have to flip my cake onto the cake plate. Also anybody have any idea why my cake turned out this way?
Any help and suggestions are glady appreciated!
Thanks alot guys!~