Dark Chocolate Cake

By: Marg (CaymanDesigns)
Oct 23, 1999

While it takes slightly longer to prepare this recipe than a box mix, the resulting moist, delicious cake makes it VERY worth the little extra time. I consider this 'perfect' chocolate cake. This cake is excellent with both with Butter Cream Icing (Buttercream Frosting) and Chocolate Buttercream Frosting (the dark flavor version). (I use Decorator Buttercream Icing when I'm decorating the cake.) I love how the leftovers are still moist even a day or two later. (I store my loosely covered with plastic wrap.) I use this recipe constantly for cakes I take to parties and I always have at least a few people ask for the recipe. My father adores this cake with Butter Cream Icing (Buttercream Frosting) on it. For his birthday, Father's Day etc. I make him cupcakes with the icing on them and individually wrap them. He keeps them in his freezer for when he wants "a piece of cake". I've never eaten them, but he claims they are as good as when they are fresh. Considering how picky he is about his cake, I'm pretty sure they are. Because they have a tendency to overflow if you fill them more than 2/3 full, I usually get about 27-28 cupcakes per batch. A few reviewers seem upset that I don't 'credit' the Hershey's cocoa can for this recipe. I didn't because that isn't where I got the recipe from. (BTW, the FAQ explains you can't copyright a list of ingredients) Also, if you use dutch process cocoa or some other dark cocoa, it will be more chocolaty than when you use the brand already mentioned. Please note: baking cocoa isn't hot chocolate drink mix!! Baking cocoa contains no sugar and it is found on the baking aisle. Chocolate drink mixes that you add to milk or water to drink WILL NOT work in this recipe. Happy Baking!