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3 Looks for a Summer Wedding

It seems not too long ago when I shared three looks to wear to a spring wedding. But that season has come and gone so quickly, and summer is upon us. And it is the biggest season of the year for weddings, so chances are you have a few invites and may be wondering what to wear. It's pretty easy to figure out summer wedding attire if you keep the location in mind.

Of course you have the invite to start with as well. It should say "Black Tie Attire" or "Black Tie Optional" or perhaps something like "Formal Beach Attire," and it will have the ceremony time. Generally indoor evening weddings call for more formal attire than outdoor afternoon weddings.

For an indoor wedding, no matter what time of year, you can never go wrong with a Black Formal Dresses. An elegant knee-length cocktail dress, like this FAIRY COUPLE Women's Off the Shoulder Lace Vintage Wedding Party Cocktail Dress is perfect for a black-tie optional indoor wedding, while a sleeveless o…

Hershey's "Perfectly Chocolate" Chocolate Cake


Nothing is more decadent than a homemade chocolate cake. I like to make mine in mini-bundt pans or muffin tins so they are portion-controlled. And I always skip on the frosting if I'm making it just for myself. Of course if you are making it for guests, I say skip the frosting and use chocolate ganache and chocolate shavings for an extra wow factor.

If you don't want to make it entirely from scratch, you can amp up a box mix by swapping out the water for milk and the oil for butter.

The following recipe is adapted from Hershey's "Perfectly Chocolate" Chocolate Cake recipe. I have swapped out the milk for buttermilk. You can use plain nonfat milk if you wish.

Ingredients:
  • 2 cups sugar
  • 1-3/4 cupsall-purpose flour
  • 3/4 cup HERSHEY'S Cocoa
  • 1-1/2 teaspoons baking powder
  • 1-1/2 teaspoons baking soda
  • 1 teaspoonsalt
  • 2 eggs
  • 1 cup buttermilk
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup boiling water

Heat oven to 350°F.  Grease your baking pans and dust with cocoa powder instead of flour.
Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed for 2 minutes. Stir in boiling water (batter will be thin).  Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean.


"PERFECTLY CHOCOLATE" CHOCOLATE FROSTING

1/2 cup (1 stick) butter or margarine
2/3 cup HERSHEY'S Cocoa
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract

Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency.
Add small amount additional milk, if needed. Stir in vanilla. About 2 cups frosting.


Easy Chocolate Ganache Topping:

If you want to cover the cake with a quick and easy ganache instead of frosting, simply melt a bag of chocolate chips in the microwave (on high, one minute at a time) for a few minutes, then add a few tablespoons of unsalted butter (must be real butter) and stir until completely melted and incorporated.

Spoon the melted chocolate on top of the cake or mini cakes and use the bottom-side of a large spoon to spread the chocolate (starting from the middle and working in a circular motion) until the chocolate begins to drip down the sides. Then use a zester or grater and a bar of chocolate to sprinkle the top with chocolate shavings. Enjoy!

Comments

  1. Looks so good! I love Hershey Chocolate and I love cake so this is the perfect fit for me!

    ReplyDelete
  2. One can never have too much chocolate, after all....

    ReplyDelete

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