Tag: baking

The Best Chocolate Cake!

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Confession – when I make cake, I usually use a box cake. They really are good and almost always turn out great. But, about 10 years ago, we were having family over for dinner, and the guest of honor was a pretty picky eater. He is a meat and potatoes kind of guy and chocolate is his go to desert flavor. I decided I wanted to make a chocolate cake from scratch.

So, online I went and found this cake. I saw it on the Hershey’s website and found out it has been around for a long time, which to me means it must be good. It’s called Hershey’s “Perfectly Chocolate” Chocolate Cake, and, believe me, it is perfect. Very chocolatey, very moist, and the directions are given for all different variations of the cake – round, rectangular, bundt and cupcakes. You will never need another chocolate cake recipe again!

There was also a recipe for chocolate frosting – which has become my go to chocolate frosting.

The ingredients for this cake are probably in your pantry and fridge right now.

Grease and flour your cake pans.
Stir together the dry ingredients.
Add eggs, oil, vanilla and milk. Mix for 2 minutes.
Mix in the boiling water.

Once you pour in the boiling water, the batter will be very thin. Don’t worry – it should be.

Pour batter into prepared pans.
After baking, let cool in the pans for 10 minutes before removing to cool completely.

Chocolate Frosting

I usually make the chocolate frosting while the cake is baking. That way, I am ready to frost as soon as the cake is completely cool.

I never buy canned frosting, even if I make a box cake. A simple buttercream frosting is very easy to make and is my favorite type of frosting.

Mix butter and cocoa powder.
Alternately add milk and powdered sugar.

Add more powdered sugar or milk if needed, depending on how you like your frosting consistency. I have found that the amounts in the recipe are usually perfect, but if you are going to pipe any frosting, more powdered sugar may be needed.

Fill and frost the cake!

Sometimes I get fancy and do a “Rose” cake or other decorations, using a piping tip, but most of the time I don’t get fancy. It will be delicious either way!

Your cake is ready to serve and enjoy! Believe me, it won’t last long!

The Best Chocolate Cake

  • CAKE
  • 2 cups sugar
  • 1-¾ cups all-purpose flour
  • ¾ cup Hershey’s cocoa
  • 1-½ teaspoons baking powder
  • 1-½ teaspoons baking soda
  • 1 teaspoon salt
  • 2 eggs
  • 1 cup milk
  • ½ cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup boiling water
  • crisco, for greasing pans
  • flour, for dusting pans
  • CHOCOLATE FROSTING
    • ½ cup butter , melted
    • ⅔ cup cocoa powder
    • 3 cups powdered sugar
    • ⅓ cup milk
    • 1 teaspoon vanilla
1. Cake: 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 (I like to spray them so the cakes don’t stick). Cool completely. Frost with Chocolate Frosting.
4. Chocolate Chocolate Frosting: Melt butter and add to bowl of mixer. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla. Makes about 2 cups frosting.
5. Variations on 2 Layer Cake: 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. 
6. 3 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. 
7. Bundt Cake: Grease and flour 12-cup Bundt 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. 
8. Cupcakes: Line muffin tins (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. Makes about 30 cupcakes. 
9. 1/2 Sheet Cake: Grease and flour the pan. Heat oven to 350 degrees. Pour batter into prepared pan. Bake 30 to 35 minutes, until a toothpick tested near the center comes out clean.

Bran Muffins

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As promised in my Bermuda Salad blog, here is the recipe for Bran Muffins. These are not your typical bran muffins – which are often dry and tasteless. These are flavorful, moist and so yummy. They are easy to make and freeze well. Plus, the batter can be kept in the fridge for up to 2 weeks, so fresh, warm muffins can be baked any time!

They are made with just a few common ingredients.

No need to get out the big stand mixer for these. They are made with a bowl and spoon. This recipe makes about 4 dozen muffins. Obviously, it can be halved if you want.

I do weigh the bran flakes since the recipe calls for 10 ounces.

I just crush the bran flakes with my hands, but they can be put in a baggie and crushed with a rolling pin or what ever you have. They don’t need to be pulverized into powder, just crushed fairly fine.

Mix the dry ingredients together.
Mix the wet ingredients together until all the oil is incorporated.
Make a well in the dry ingredients, then add the wet.
Mix until just incorporated. It will look a little lumpy.
Fill muffin cups with about 1/4 cup of batter

I prefer to use paper cupcake liners instead of greasing the muffin tin. There is less clean up and they look pretty.

Bake until light golden brown.

And done! These are great for breakfast, and with salads and soups. They are excellent with a cup of coffee or tea. Plus, these muffins are a great way to get a little extra fiber in your diet.

Bran Muffins with Bermuda Salad (see previous blog for that recipe).

Sometimes I just keep the batter in the fridge, for up to 2 weeks, but sometimes I make them all at once. They freeze really well, and I thaw on low in the microwave, wrapped in a paper towel. Hope you will give them a try!

Bran Muffins

Makes about 4 dozen muffins.

  • 10 ounces flakes, crushed
  • 5 cups flour
  • 3 cups sugar
  • 5 teaspoons baking soda
  • 2 teaspoons salt
  • 4 whole eggs, slightly beaten
  • 1 quart nonfat buttermilk
  • 1 cup vegetable oil
1. Preheat oven to 400 degrees. Place cupcake liners in a muffin tin. 
2. Mix dry ingredients in a very large bowl.
3. Beat eggs slightly in a medium size bowl, then add rest of wet ingredients. Mix well until oil is incorporated.
4. Make a well in the dry ingredients and pour in the wet; mix only until moistened. Batter will appear slightly lumpy.
5. Fill muffin cups with about 1/4 cup of batter.
6. Bake at 400 for 15 to 20 minutes, until light golden brown.

Parmesan Scones

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Autumn Soup with Parmesan Scones

As promised in the Autumn Soup blog, here is the recipe for the Parmesan Scones. Actually, these are more like biscuits that are shaped like a scones. Nevertheless, they are delicious, and almost as importantly, they are easy. Just a few common ingredients come together to make a savory side that is especially great with salads, soups and stews. The combination of onions and Parmesan really ramp up the flavor. The recipe is at the bottom of the page.

After sautéing some onions, it is just a matter of mixing and forming the scones.
I like to form the dough into 2 smaller discs, to make smaller scones. Be sure to cut them into triangle shapes, but don’t pull them apart. I like to use parchment instead of greasing the pan.
Brush the scones with the remaining heavy cream. This will help them to brown.
Sprinkle with remaining Parmesan after brushing with heavy cream.
Once baked, cut them completely apart for serving.

Parmesan Scones

  • 1 tablespoon olive oil
  • 1 medium yellow onion, chopped (3/4 cup)
  • ⅛ teaspoon black pepper
  • 1 cup shredded Parmesan cheese , 4 ounces
  • 2 cups Bisquick
  • 1 large egg
  • ⅓ cup heavy (whipping) cream
  • 1 tablespoon heavy (whipping) cream
1. Heat oven to 400 degrees F. Coat a baking sheet with nonstick cooking spray ( I prefer to use parchment paper instead).
2. In small skillet, over medium-high heat, heat oil. Add onion; sauté 5 minutes or until translucent. Remove from heat; add black pepper.
3. Set aside 1 tablespoon Parmesan cheese for top. Place remaining Parmesan in large bowl with biscuit baking mix. In small bowl, with fork, beat egg with 1/3 cup heavy cream until blended. Stir onion and egg mixtures into dry mixture until soft dough forms.
4. Knead 10 times; shape into a ball. Place on prepared baking sheet; pat into 8-inch round. Cut into 8 wedges but do not separate. I sometimes make 2 4-inch rounds, cut each of them into 6, making 12 smaller scones. Brush top with remaining 1 tablespoon heavy cream; sprinkle with reserved Parmesan cheese.
5. Bake at 400 degrees for 15 minutes or until golden. Cut through wedges; separate. Serve warm or at room temperature. .

Autumn Soup

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Homemade soup can be very easy to make, and so much better than soup from a can.  With a few fresh ingredients and store bought stock, delicious soup can be made by even novice cooks.

I started making this soup right after I got married, and have been making it ever since.   I really had not cooked much at all up until then.  The original recipe came from a Betty Crocker recipe card.  Remember, this is way before the internet was around, and I used to get a set of these recipe cards each month in the mail. I have updated and changed the recipe some over the years, but it remains a favorite, especially for my husband. Recipe is at the bottom of this post.

The ingredients for this soup may be in your kitchen right now. You might be wondering about where we get the ground beef. We are fortunate to know an organic farmer, from whom we get our beef. A butcher processes it to our specifications. Store bought unsalted beef stock or Better than Bouillon can be used for the liquid (1 teaspoon per cup of water). Either basil or oregano can be used as an herb – I prefer oregano.

First, brown the ground beef.
Then add the onions and saute until softened.
Add the remaining ingredients and simmer.

It’s as easy as that! How much better can soup be – easy, healthy, fresh, and, most important, delicious!

The recipe makes quite a bit, but I often double it because it freezes really well. I like to freeze it in single portions. I can always make more than one if I need it. You may have noticed the Parmesan Scones on the plate. Look for a future post about how to make these really, really easy savory scones.

Autumn Soup

1 1/2 pounds lean ground beef

2 cups chopped onion

2 quarts beef stock, low or no salt

2 cups carrots, chopped

2 cups celery, chopped

1 large can chopped tomatoes

1 1/3 tablespoons salt (less if using salted stock)

1/2 teaspoon pepper

2 bay leaves

1/4 teaspoon dried basil or oregano

Heat a Dutch oven over low to medium heat; add a little olive oil and brush around to make pot almost non-stick.  Add beef and brown, breaking it up as it cooks.  Stir in the onions and cook until softened.  Stir in the remaining ingredients.  Bring the soup to a boil, reduce the heat to simmer, cover, and simmer for 1 hour.  Remove bay leaves before serving. Enjoy!