Recipe by Ecossaise
I found this recipe in the Hershey's Chocolate Lovers cookbook. I've had it for many years, but just tried the recipe this year and it is FANTASTIC!! Cake is very moist - perfect for guests. For the oil, I use canola and it is perfect.
Top Review by Daisies777
NOT a good cake recipe. I was super excited about this recipe. I just wasted a good hour and a half that was so not worth it. The cake breaks apart too easily, tastes like a plain box cake... And the "cream" is runny so the cake absorbs it. I followed the instructions to the letter. So disappointed
- 2 cups granulated sugar
- 1 3⁄4 cups all-purpose flour
- 3⁄4 cup cocoa powder
- 1 1⁄2 teaspoons baking powder
- 1 1⁄2 teaspoons baking soda
- 1 teaspoon salt
- 2 eggs
- 1 cup milk
- 1⁄2 cup vegetable oil (or canola)
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 1 1⁄2 cups cold whipping cream (35%)
- 1⁄2 cup icing sugar
- 3⁄4 teaspoon vanilla extract
- 1⁄2 teaspoon mint extract (optional)
- red food coloring (optional)
- 2 tablespoons butter (or margarine)
- 2 tablespoons cocoa powder
- 2 tablespoons water
- 1 cup icing sugar
- 1⁄2 teaspoon vanilla extract
Directions See How It's Made
- TORTE: Preheat oven to 350°F Grease & flour three 9-inch round baking pans.
- In large mixer bowl, stir together dry ingredients.
- Add eggs, milk, oil and vanilla. Beat on medium speed of electric mixer for 2 minutes. Stir in boiling water - batter will be thin. Divide batter among prepared pans.
- Back 20 to 25 minutes, or until wooden pick inserted in center comes out clean. Cool 10 minutes in pans and then remove to wire rack. COOL COMPLETELY.
- Spread filling between layers reserving 1/2 cup for garnish on top. Spread cocoa glaze over top of torte. Refrigerate. Before serving, garnish with reserved filling. Keep refrigerated after serving.
- FILLING: In small mixer bowl, beat whipping cream and icing sugar until stiff.
- Fold in vanilla until evenly blended.
- If desired, fold in mint extract and red food colouring. This makes a nice touch for the Christmas season.
- COCOA GLAZE: In small saucepan over low heat, melt butter. Add cocoa and water, stirring constantly until slightly thickened.
- Remove from heat. Gradually add icing sugar and vanilla, beating with wire whisk until smooth.
- Note: if you only have 2 cake pans, reserve the remaining batter in the refrigerator while the first 2 layers bake.