Chocolate Cake

I came across this wonderfully moist cake for my daughters first birthday.  Its now my go-to chocolate cake recipe.  I always get great compliments when I serve it!

Chocolate Cake
Hershey's Recipe

1 (9 x 14) cake

2 (8 or 9") square or round cakes

24 cupcakes

Ingredients:

 3/4 c cocoa

1 c very hot water or coffee

1/2 c butter

2 c sugar

3 eggs

1 t vanilla

1 3/4 c flour

1 1/2 t baking soda

1/4 t salt

1 c milk

Directions:

1. Preheat oven to 350*  Grease and line pans if removing from pan later

2.  Mix cocoa with water/coffee, stir until smooth, set aside to cool.

3.  In mixer, beat butter and sugar until fluffy

4. Add eggs one at a time, beating well after each addition, add vanilla with last egg.

5. Add cocoa mixture.

6.  In another bowl, mix flour, soda, and salt. 

7.  Add alternately the flour mixture and milk

8.  Pour batter into pans

9.  Bake 30-35 minutes

10.  Cool 10 minutes.  Remove from pans to wire rack, cool completely.

Cream Cheese Frosting

Who doesnt love yummy, delectable cream cheese frosting?! YUM!

Cream Cheese Frosting

enough for:

1 (9 x 14) cake

2 (8 or 9") square or round pan

24 cupcakes

Ingredients:

4 T cream cheese

4 T butter

1 T vanilla

1 c powdered sugar

food coloring, if wanted

Directions:

1.  Beat butter and cream cheese together

2.  Add vanilla, cream

3.  Add sugar a little at a time, mixing throughly

4.  Color, if wanted

Angel Food Cake

I come from a VERY large family.  In being in a large family, family get togethers were a common occurance.  At almost every one, a favorite great uncle of mine always brought me Angel Food cake.  I love Angel Food cake, so light, fluffy, wonderfully dry, and to this day and always makes me think of my dear Uncle Rich.

Angel Food Cake 

8-10 servings

Ingredients:

1 c sifted four

1 1/2 c sugar

1/2 t salt

11 egg whites

1 T water

1 T lemon juice

1 t cream of tartar

1 t vanilla

Directions:

1.  Conbine in a bowl the flout, 3/4 c of the sugar, and the salt

2.  In your stand mixer, add the egg whites, the water, lemon juice, cream of tartar, and vanilla. Beat on low for 1 minute

3.  Increase the speed to med-high and beat until it increases 4-5 times in volume, about 3-5 minutes.

4.  Beat in the remaining sugar 1 T at a time, taking about 3 minutes to finish.  The foam will have soft, glossy peaks that bend over, do not beat until stiff.  Transfer to a large bowl

5.  Gently sprinkle the flour mixture over the egg mixture, foldgently wht a rugbber spatual until the flour is almost incorproated.  DO NOT STIR OR MIX, repeat until flour is incorporated.

6.  Pour the batter into an UNGREASED pan and tilt to level. 

7.  Bake 35-40 minutes at 350*

8.  Cool comletely for AT LEAST 1 1/2 hours INVERTED