This was a Hershey's recipe, slightly modified because of what I had on hand and frosted with commercial ("boughten") frosting. The birthday girl enjoyed. I will probably use this recipe again, as it made an amazingly moist cake.
2 c. sugar (I used 1 c. white sugar, 1 c. brown sugar)
1 3/4 c. flour
3/4 c. cocoa
1 1/2 tsp. baking soda
1 1/2 tsp baking powder
1 tsp salt (I left out the salt as I seem to have run out of it)
1 c. milk (I used almond milk since that is what I had)
1/2 c. vegetable oil
2 tsp. vanilla extract
1 c. boiling water
1 (11 oz) bag chocolate chips (not in the original recipe, but they seemed like a good idea)
1. Preheat oven to 350 degrees F. Grease and flour one 13 x 9 x 2 baking pan
2. Stir together sugar, flour, baking soda, baking powder and salt in a large bowl. Add eggs, milk, oil and vanilla. Beat with an electric mixer at medium for 2 minutes. Stir in boiling water. (Batter will be thin.) Stir in chocolate chips. Pour batter into prepared pan.
3. Bake 35 to 40 minutes or until a toothpick inserted in the center comes out clean. Let cool before frosting.
Sour Cream Cake with Caramel Icing
This is what I bought to the story swap. The cake was actually a bit bland and I doubt I will make it again. The icing got positive reviews, but I actually think it is too sweet. (It is like penuche fudge.)
1 c. brown sugar
1 c. sour cream
3/4 c. flaked (unsweetened) coconut
2 c. flour
1 tsp. baking soda
1 tsp. salt (I had bought salt by this point, but still left it out)
1 c. brown sugar
1/3 c. butter
1/3 c. milk
1 c. confectioners' sugar
1. Preheat oven to 375 degrees F. Grease a 9 inch square pan.
2. Beat egg with electric mixer on medium. Gradually add sugar and continue to beat until light. Stir in sour cream and coconut.
3. Combine flour, baking soda and salt in a small bowl. Add to egg mixture and beat well. (This will make a thick batter.) Pour batter into prepared pan.
4. Bake for 25 minutes or until top of cake springs back when touched lightly. Cool before icing.
1. Combine brown sugar, butter and milk in a small saucepan. Bring to a boil. Continue to boil, stirring constantly for 3 minutes.
2. Cool to lukewarm. Stir in confectioners' sugar a little at a time and continue stirring until mixture is of spreading consistency. Spread over cooled cake.
Chocolate Rum Cheesecake
This is my most requested recipe. It is very dense and one cake serves at least 20 people, unless one of them is a particular former colleague of mine. Note that step 3 of the filling recipe is essential. You may be tempted to omit it, but I insist the recipe will not work if you do.
1 1/2 c. graham cracker crumbs
1/2 c. butter, melted
3 T. sugar
Combine crust ingredients and spread onto bottom only of a 10 inch springform pan.
1 1/2 lb. cream cheese
1 1/2 c. sugar
1/2 lb. unsweetened chocolate
1/2 c. heavy cream
1/4 c. + 2 oz. Jamaican rum (I recommend Meyer's)
1 tsp. ground cinnamon
3/4 tsp. almond extract
1. Beat cream cheese until fluffy (using electric mixer). Add eggs and sugar and continue beating until smooth.
2. Melt chocolate in top of a double boiler. Combine with cream and 1/4 c. rum.
3. Drink remaining rum.
4. Add chooclate mixture and remaining ingredients to cheese mixture. Beat until smooth. Pour into springform pan.
5. Bake at 350 degrees F for 1 hour. Let cool in pan.