Brown Sugar Banana Cupcakes

Before this recipe, it had been a long long time since I had baked something. And boy, did I miss baking or what! I think my baking stuff missed me too, I may or may not have found a dead spider and a layer of dust in a pan that obviously hadn't been used recently. Do not fret, if I did find such things in my pantry I would most certainly scrub them!

I am not really sure what I am trying to say to you in this post, for it is coming out all garbled, mangled and rambling. Good evening. NOT. See I don't even know where I am going with this, and I am just going to quit my incoherent rambling while I am ahead as they say. 

Brown Sugar Banana Cupcakes

Very Loosely Adapted from The Novice Chef 

Ingredients: 

1 and 1/2 Cup all-purpose flour

3/4 Teaspoon baking powder

1/4 Teaspoon salt

1/2 Teaspoon cinnamon

6 Tablespoons unsalted butter, softened 

1 Cup + 1 tablespoon brown sugar, packed

1 Egg

2 Teaspoons of vanilla

1/4 Cup plain whole milk yogurt

2 Tablespoons applesauce 

1/2 Cup banana, mashed (about 1 banana) 

1/2 Cup buttermilk

Directions: 

1. Preheat over to 350 degrees F. Spray or line cupcake pan with papers. 

2. In a medium bowl, whisk together flour, baking powder, salt and cinnamon.

3. In the bowl of a stand mixer with a paddle attachment, cream together butter and brown sugar until light and fluffy, about 2 minutes. On low, beat in egg and vanilla until thoroughly combined. Scrap down the bowl. Beat in yogurt and applesauce. 

4. In a glass measuring cup, mash banana and measure to 1/2 cup. Beat mashed banana into wet ingredients in stand mixer. 

5. Add the dry ingredients to wet in three additions, alternating with two additions of the buttermilk. Gently stir/fold until just combined. Do not over mix. 

6. Pour batter into prepared pan. Bake for 23-26 minutes, or until a toothpick comes out clean. Let cupcakes cool for 20 minutes in pans on wire rack, then remove cupcakes from pan and cool completely on wire rack. 

Notes:

Always cool cupcakes completely before frosting.

I enjoyed a few of these without frosting, it you want to dress non-frosted ones up, just dust with powdered sugar for presentation! 

Print Recipe Here 

I never wrote down the recipe I used for the frosting, and it was a Bakelette original, so it is gone forever (UGH). However, this Brown Sugar Cream Cheese frosting by Spiced sounds very similar! 

Ice Cream Cupcakes

I have always had an infatuation with ice cream, but this summer in particular I have been all about ice cream! We are talking ice cream almost everyday, which can't be helping my bikini body, not that I even attempted to get one. Now I need some easy workouts to stave off my ice cream calories, can anyone help me?

I photographed these the other morning, probably around 7 o'clock and of course for necessary drool factor purposes I just had to dig in! If I didn't that would just be a travesty!

So, these ice cream cupcakes are life changing. Maybe that is a little bit of an exaggeration, but oh goodness they are delicious! A teeny tiny chocolate cupcake mounded high with your favorite ice cream and then topped with whipped cream and sprinkles, tasty and sinful, but not too bad since there is no butter in the cake! Enough talk, here is the recipe for these sweet frozen treats (frozen cake is a new favorite of mine, seriously try it, I was already a fan of frozen cookies and chocolate bars)!

Ice Cream Cupcakes

Ingredients for Chocolate Cake:

1 Cup sugar

¾ Cup + 2 Tablespoons flour

¼ Cup + 2 Tablespoons cocoa

¾ Teaspoon baking powder

¾ Teaspoon baking soda

½ Teaspoon salt

1 Egg, room temperature

½ Cup milk

½ Cup vegetable oil

2 Teaspoons vanilla

½ Cup boiling water

Ingredients for Assembly of Cupcakes:

½ Gallon Ice Cream

Whipped Cream

Sprinkles

Directions for Chocolate Cake:

1.     Pre-heat oven to 350 degrees F, and line 2 muffin pans with paper liners.

2.     Combine sugar, flour, cocoa, baking powder, baking soda and salt in the bowl of a stand mixer.

3.     Add egg, milk, vegetable oil and vanilla, mixing on medium for 2 minutes.

4.     Stir in boiling water, the batter will be very thin and this is just fine.

5.     Scoop batter into prepared pans (I used 2 to 2 ½ small cookie dough scoops worth for each). Bake 20 to 25 minutes, or until a toothpick comes out clean. Cool cakes in pans.

Directions for Assembly:

1.     Let ice cream soften for 15 to 20 minutes before using.

2.     Using a large cookie dough scoop divide ice cream amongst cupcakes. Use a spoon to smooth and mound the ice cream (Easiest if the cupcakes remain in the pan).

3.     Freeze cupcakes for 1 to 2 hours. Top with whipped cream and sprinkles when ready to serve. Can be kept in freezer for up to a week.

Print Recipe Here 

Recipe Inspired by How Sweet It Is
Chocolate Cake Recipe Adapted from Hershey's

White Texas Sheet Cake Cupcakes

Yeah, yeah I know Fourth of July was yesterday, but I only made these yesterday because my first batch was a fail! and I figured by the time I would have posted the recipe I figured you should have either found your recipes or you were already barbecuing it up! Also I myself wanted to pool it up and get my tan on! Well as tan as I can get with my Irish skin! Seriously, does anyone know how I can get tanner? And safely? 

I also figured that these cupcakes were not only for the Fourth and could be made anytime of the year so it didn't matter when I posted the recipe! And some of you may be lucky enough to have other parties this weekend!
Anyhoo but now I have 65 more patriotic cupcake liners and a ton of red, white and blue sprinkles. Whatever my problem, not yours so on with the cupcakes!

White Texas Sheet Cake Cupcakes

Ingredients for Cake:

1 Cup All-Purpose Flour

¾ Cup Sugar

½ Teaspoon Baking Soda

½ Teaspoon Salt

1 Large Egg

¼ Cup Plain Greek Yogurt

¾ Teaspoon Coconut Extract (or almond, or vanilla)

½ Cup Unsalted Butter

½ Cup Water

Directions for Cake:

1. Preheat oven to 350 F degrees, and line muffin pan with cupcake liners or spray with non-stick spray.
2. In a large mixing bowl, or the bowl of your stand mixer, combine flour, sugar, baking soda, and salt. Add in the egg, yogurt, and extract, mix with stand mixer or handheld mixer until combined. It may look kind of crumbly when mixed.
3. Bring to a boil the butter and water in a small saucepan. After mixture has boiled, and continues to boil once removed from heat, slowly pour into thickened batter while mixing on low. Increase mixing speed until batter is smooth. Once smooth stop mixing. 
4. Using a large cookie dough scoop, divide batter equally amongst muffin pan (I was able to get 10 cupcakes). Bake for 16 to 18 minutes, or until a toothpick comes out clean. Place cupcakes on wire rack to cool almost completely and then glaze.

Ingredients for Glaze:

¼ Cup Unsalted Butter

2 Tablespoons Whole Milk

2 and ¼ Cup Powdered Sugar

¼ Teaspoon Vanilla Extract

Directions for Glaze

1. In a small saucepan, bring the milk and butter just to a boil. Once it has just boiled, immediately remove from heat. 
2. Whisk boiling mixture into powdered sugar and extract.
3. Let the glaze cool slightly to thicken. Then drizzle or spoon glaze over slightly warm cupcakes. You may need to gently shake the cupcakes side to side in order to spread the glaze.

Click to Print Recipe 

Recipe Adapted from The Taste Tester 

Happy 4th of July!

This is totally a teaser post! Mostly because I have a lounge chair calling my name and I don't feel like typing up the recipe right now! But I will for tomorrow!

And I think by now you should have made all your BBQ or picnic goodies! If you haven't well then you should run to your nearest grocery store and grab some stuff then head to your party or whatever you have planned!

Oh, boy just heard the first firework of the day! It's still daylight people come on!

Have a great day and stay safe! And sparkler on!

Food Fail Easter Edition

In anticipation of Easter I bought egg-cellent sprinkles weeks ago! When I bought the sprinkles, I had no idea what I planned to make, they were more of an "Oh, Easter is coming impulse buy"! Well lets just say that this was not what I had in mind when I bought the sprinkles! I had dreams of a decadent carrot layer cake, but ended up with this...

"Hello, my name is Molly and I forgot the sugar...."I forgot the sugar completely! Three cups of sugar, nowhere to be found in this cake! YUCK! Always remember the sugar in your carrot cake!

Have you have any food fails recently? I have had disgusting banana bread and another failed cake that involved an exploding pyrex dish! That is a story for another time!

P.S. I am hoping to have a recipe for you for my next post, but I hope you understand given the recent food fails and explosions! I promise I am try really hard, but the odds have not been in my favor! :)

One Bowl Wonder Chocolate Cake

If you were scrolling through Pinterest would you be enticed by a pin showing "Crazy Cake" that is made with no butter and no eggs? I was intrigued by this cake, I think it was mostly the fact that it did not have eggs. Win, no cracking eggs! I have this weird aversion to cracking eggs. Once I opened the refrigerator and the eggs came flying out at me and went splat on the floor, yuck. Even before this, I was always bothered by cracking eggs because I feared I would find something else in there other than yolk. Is anyone else afraid of cracking eggs? If anyone is, let's start an egg-phobic support group.

And if you are not with me on the egg cracking, here is some chocolate cake that is made without eggs for ease, not out of fear. Originally this cake was called "Crazy Cake", but I wanted to change the recipe a little bit so I renamed it One Bowl Wonder Chocolate Cake!

I enjoyed this cake without frosting, but it also paired well with a "schmear"of Nutella or ice cream! It was delicious either way!

Also you should note that I doubled the recipe, but it certainly can be halved and baked in an 8x8 pan.

One Bowl Wonder Chocolate Cake
Ingredients:
3 Cups all purpose flour
6 Tablespoons cocoa powder
2 Teaspoons baking soda
2 Cups granulated sugar
1 Teaspoon Salt
2 Teaspoons white vinegar
3 Teaspoons vanilla extract
10 Tablespoons coconut oil, melted (plus more for greasing the pan)
2 Cups water (about room temperature)

Directions: 
1. Pre-heat oven to 350 degrees F. Grease 13x9 pan with coconut oil.
2. In a large bowl, sift together the flour, cocoa powder and baking soda. Stir in the sugar and salt. Make three wells in the dry ingredients, make one well larger than the other two. Pour vinegar into one well, vanilla in another, and the coconut oil into the largest well. Pour water over the wells. Mix by hand until smooth.
3. Pour batter into prepared pan and bake for 30-35 minutes or until a toothpick come out clean, let cool completely before frosting or dusting with powdered sugar.

Click Here for Printable Recipe 
Recipe Adapted from Sweet Little Blue Bird

Whole Wheat Coffee Cake Muffins

I have had this recipe in my arsenal and waiting to go live on the blog for awhile, but when I had originally wanted to share it, I had just posted the Raspberry Crumb Cake recipe! I didn't want to inundate you with all things coffee and crumb cakey! Then you would have thought I was crazy or something, but that would just be crazy! Let's be real, I must be some kind of crazy because I am here on a blog sharing my cooking adventures and stories from my kookie life! Who would do such a thing?! :)

Well, you know what would actually be crazy? Not making these muffins (or saying crazy just one more time, sorry, not sorry)! This recipe calls for whole wheat pastry flour, which gives the muffin more of a grainy taste, but that is not a bad thing. Not only does the whole wheat flour make them healthy, but it adds an almost savory taste that complements the sweetness of the streusel topping. They are great any time of day, excellent for breakfast with coffee, a given, but they also pair well with vanilla ice cream. No way did I try that combination or anything! Psssh! Who would think of that?! Maybe you should try it too, then we could discuss the yumminess  you could tell me how it tastes!
I added oats to the topping-y goodness, but you don't have to, my mom is convinced it makes all the difference and gives you more fiber! She's a fiber fanatic!
"Molly, did you eat enough fiber today?"
Enjoy and eat your fiber!
Xoxo,
M

Whole Wheat Coffee Cake Muffins
Ingredients:
Batter:
2 Cups whole wheat pastry flour
1 Teaspoon baking powder
2 Teaspoons cinnamon
¼ Teaspoon baking soda
¼ Teaspoon salt
½ Cup granulated sugar
3 Large eggs
1 Cup plain Greek yogurt
½ Cup unsalted butter, melted and cooled

Streusel Filling and Topping:
¾ Cup loosely pack light brown sugar
¾ Cup whole wheat pastry flour
1 Teaspoon cinnamon
¼ Teaspoon salt
½ Cup cold unsalted butter, cut into small cubes
Optional: ⅓ Cup Oats

Directions:
1. Preheat your oven to 350 F, and line muffin tin (or spray with nonstick cooking spray). For the streusel mix the brown sugar, flour, cinnamon, salt and oats if using, in a medium bowl. Using a pastry cutter, blend in the butter until small crumbs form. Set this mixture aside.
2. In another medium bowl, mix together the flour, baking powder, cinnamon, baking soda and salt.
3. In a large bowl, whisk together the eggs and sugar until smooth. Then add in the yogurt and whisk until combined and the color has lightened. Then whisk in the butter that has been melted then cooled. Fold in the dry flour mixture until just combined. Do not overmix or you will have chewy, gummy muffins, ICK!
4. Fill muffin tin about half way with batter, then sprinkle with a generous amount of the streusel topping. Add a small amount of batter on top, just a few tablespoons. Top with more streusel topping and press down so that the layers do not separate.
5. Bake for 18-20 minutes or until golden.

Store at room temperature. Best enjoyed within two days of baking!
Recipe Adapted from How Sweet It Is

Click Here for Printable Recipe

Pumpkin Honey Cornbread

Most people make cornbread from those little boxes found in supermarkets everywhere. Well I have this strange but vivid memory from when I was younger about those little boxes. I remember that I was making cornbread with my mom and I had opened the box and poured its contents in a bowl. Well, to my surprise there was a dead fly in it! Yuck! I have since tried to avoid those little boxes, but last year caved and tried the apple cinnamon muffins (no flies were found)! It probably was a freak accident that I got a bad box, I am prone to things like this. Anyways, back to cornbread, homemade cornbread is so delicious, while the boxed mixes are often dry and chalky.

Cornbread is a great addition to chili and other hearty meals, but it can also be a horrible if it is too dry and crumbly. Cornbread should be moist and have a delightfully dense crumb, you should not need to grab your nearest glass of water and gulp it down. 

This cornbread is perfectly moist and not too sweet, it is the perfect combination of honey, corn meal and pumpkin. I believe that using local raw honey made all the difference, you are able to taste the honey throughout the cake even though only one tablespoon is used! And if you are anything like me you will drizzle even more honey on top! 

 This cornbread will be making an appearance on my Thanksgiving table spread! You should make it part of your Thanksgiving celebration too! I can't make you make this, but I am telling you that you MUST make this as you will be completely addicted and may want to forgo the rest your Thanksgiving sides! Just kidding...maybe.

Clearly, I thoroughly enjoyed eating this while taking pictures!
The entire pan was gone in less than 24 hours....

Enjoy!
Molly
Happy Thanksgiving!
Do you have any new recipes that you will be adding to your Thanksgiving table spread?

Pumpkin Honey Cornbread 
Ingredients
1/4 cup melted butter, unsalted
1/3 cup white granulated sugar
1 TBS honey (local raw is best)
1 egg
1/4 tsp baking soda
1/4 cup buttermilk
1/4 cup pure pumpkin puree
1/4 tsp salt
1/2 cup yellow cornmeal
1/2 cup all-purpose flour
Directions
Preheat the oven to 350 F, grease or spray with cooking spray an 8 or 9 in. round baking dish.
In a medium bowl, stir together the sugar, butter and honey. Whisk in the egg, then whisk in the baking soda, buttermilk and pumpkin.
In a separate bowl mix together the salt, flour and cornmeal. Add the flour mixture to the wet ingredients, stir ONLY until the flour has disappeared.
Pour the batter in the prepared baking dish and bake for 25 minutes, the top should be golden brown and a toothpick should come out clean when inserted. If toothpick does not come out clean, bake for five more minutes.

An original recipe from The Comfort of Cooking

Also don't forget to follow me on Instagram!

Blueberry Boy Bait

The story goes that a young girl once entered a recipe similar to this into the Pillsbury Baking Competition! Although she only took second place, her lovely story has lived on! She named her confection Blueberry Boy Bait because of its ability to have boys swooning over her! Now if only my baked goods had boys swooning for me...I have had two off-the-cuff marriage proposals after sharing my cookies! I guess that counts as swooning? Right? Only these have so far not panned out, but anyways on with the food!

This recipe makes a delightful complement to your breakfast or brunch, and will not have you stressing about whether or not it is too difficult to pull off! It is "easy peasy lemon squeezy"!

One of my favorite aspects of this recipe is subtle crunch and hint of flavor given by the cinnamon-sugar mixture that is sprinkled over the top of batter! I would have never thought of putting cinnamon and blueberries together! The next time that I make this recipe I plan to add a touch of vanilla extract. I could not believe the recipe did not call for vanilla, but I decided to try it without. While it was delicious without the vanilla, I think the vanilla would really push this over the edge and make it superb!

Do you have any go-to ingredients that you seem to put in EVERYTHING? For my mom it is cinnamon, she puts it in all sorts of things. I really like to use vanilla!


Blueberry Boy Bait 
Ingredients For Cake:

• 1 Cup plus one TBS all-purpose flour
• 1 Cup plus two TBS cake flour
• 1 TBS baking powder
• 1 tsp kosher salt
• 1 Cup (2 sticks) unsalted butter
• 3/4 Cup light brown sugar
• 1/2 Cup sugar
• 3 eggs
• 1/3 Cup skim milk
• 2/3 Cup Chobani Vanilla Greek Yogurt
• 1 Cup Fresh of Frozen Blueberries

Ingredients for Topping:

• 1/2 Cup Fresh or Frozen Blueberries
• 1 tsp Cinnamon 
• 3 TBS sugar

Directions:

1. Preheat the oven to 350 F. Butter and flour a 13x9 baking dish. 
2. In a medium sized bowl whisk together the cake flour, 1 cup of the all-purpose flour, baking powder and salt. Set this aside. 
3. In the bowl of an electric mixer beat together the butter and sugars until light and airy. Beat in the eggs, make sure to scrape down the sides of the bowl to ensure everything is incorporated. In a separate bowl mix together the yogurt and milk. 
4. Reduce speed and alternate mixing in the milk/yogurt mixture and the flour mixture until evenly incorporated. 
5. In a separate bowl stir the blueberries with the remaining tablespoon of flour. Then gently mix the blueberries into the batter. 
6. Spread the batter into the prepare pan. Then sprinkle the blueberries and cinnamon-sugar mixture over the top of the batter.
7. Bake 45-60 minutes, or until cake bounce back when poked, and/or a cake tester comes out clean. Cool for 20 minutes in the pan, then transfer with the topping side up to a serving dish (I just left it in the pan overnight until picture time!). 
8. Wait for your bait to lure the boys! Or you can eat half before you can even take pictures...

Enjoy,
Molly
Recipe Adapted From Smitten Kitchen

Flour's Banana Bread

In the past two weeks, my life has gone from zero to sixty to about 100 million! So again I am very sorry that I am not yet able to post on a regular basis, hopefully I will come fall! Also I have had these pictures on my computer for a while, I just have not been able to get around to writing the posting. Finally, here I am writing this...so here goes!
Today I have a delicious banana (I credit Gwen Stefani with teaching me how to spell banana :D, but I ain't  no hollback girl!) bread from my favorite Flour Cookbook. The version I made for the photos below was not my best, I think my bananas were WAY overripe, they were like liquid it was disgusting! Anyways when used with slightly overripe bananas, this is the best banana bread I have had...EVER! Of course Joanne's version is fab, but I felt it necessary to add a smidgen of my sugar n' spice and by that I mean more vanilla and cinnamon!

Flour's Famous Banana Bread 

Ingredients

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 2 tsp cinnamon
• 1/2 tsp salt
• 1 cup plus 2 TBS sugar
• 2 eggs
• 1/2 cup canola oil
• 1 1/3 cup mashed bananas (about 3 1/2 ripe bananas)
• 2 TBS sour cream
• 3 tsp vanilla extract
• 3/4 cup of toasted walnuts (optional) 

Directions

1. Preheat the oven to 325F and butter a loaf pan (9 by 5). 
2. Sift and set aside the flour, baking soda, cinnamon and salt. 
3. Beat the eggs and sugar until light and fluffy (about 5 minutes on medium). 
4. While on low speed, slowly add in the oil (if done too fast you will lose all the air in the batter). Add the bananas, sour cream and vanilla, mix until just combined. 
5. Fold the flour mixture and nuts into the wet ingredients. Make sure there are no flour streaks, then pour batter into prepared pan. 
6. Bake for an hour to an hour and fifteen minutes. It should be golden brow and bounce back when poked. Let the bread cool for thirty minutes in the pan before popping it out. 

Enjoy!
Molly

So...its been a while...err here is some Swedish Visiting Cake

Okay, okay I am so sorry, but that is no excuse for the fact that this past month has gone by like snap of the fingers (cue actual snap)! It has been a crazy busy month for me, in general it has been a weird summer. Anyone agree? It has just flown by and I am so not ready for it to end, well to help cope with our end of summer sadness-sniffle,sniffle- here is a delightfully delicate Swedish visiting cake. It has hints of lemon, almond and vanilla! This cake is the perfect accompaniment to breakfast or just to eat anytime, I chose the latter. 

Enjoy,

Molly

Swedish Visiting Cake

Ingredients:

• 1/2 cup (one stick) unsalted butter- melted and cooled, additional butter needed for pan
• 1 cup of sugar, plus additional to sprinkle on top
• zest of one lemon 
• 2 eggs
• 1/4 tsp salt
• 1 tsp vanilla extract
• 1 tsp almond extract
• 1 cup all-purpose flour
• 1/4 to 1/2 cup of sliced almonds (whichever you prefer)

Directions:

1. Preheat oven to 350F, then butter a 9in round pan (you may use a seasoned cast iron skillet if you have one). 
2. Combine the sugar and lemon zest in a medium bowl, mix with your fingers until fragrant and the lemon zest is evenly distributed.
3. Add the eggs one at a time, whisking until just combined after each addition. 
4. Stir in the flour, then fold in the melted butter. 
5. Pour batter into prepared pan, smooth the top then sprinkle with almonds and sugar.
6. Bake for 25-30 minutes, cake is done when the edges are golden brown and beginning to pull away from the pan. 

Original Recipe from Bella Eats

Delicious and Rich Chocolate Birthday Cake

I jump at any opportunity to bake, so realizing my Dad's birthday was approaching I knew I had to find a great recipe to celebrate. Once again I found myself looking through the Flour Cookbook (I highly recommend it!) for a chocolatey recipe per my father's request! So I decided on the "Midnight Chocolate Cake", in the book it was paired with a milk chocolate buttercream frosting, but that recipe alone called for six sticks of butter!!! I couldn't bring myself to use that much butter for the icing on the cake if you will! Instead I paired the cake with Hershey's Perfectly Dark Chocolate Frosting! My own spin on the cake was fabulous and regarded as "one of the best birthday cakes EVER!"
When it came time to frost I was running a little short so I decided to not frost the sides of the cakes, which added a welcome casual feel to the cake! Find any opportunity you can so that you can make this cake, it so moist and delicious...even days later (yes I am still enjoying it!).

(the lighting was prettier in reality than through the camera lens, it was natural light through a lacy curtain) 

Because of copyright...I am going to put up the recipes for the Hershey's Cake and Frosting, I am still trying to figure out if I am able to post recipes from a cookbook, do any of you know the answer? The Hershey's one is excellent I have made it before- and the recipes are very similar, the only real difference seems to be that Flour uses butter, while Hershey's uses oil!

Hershey's Perfectly Chocolate Cake 

"

• 2 cups sugar
• 1-3/4 cups all-purpose flour
• 3/4 cup HERSHEY'S Cocoa
• 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
• 2 teaspoons vanilla extract
• 1 cup boiling water
• "PERFECTLY CHOCOLATE" CHOCOLATE FROSTING (recipe follows)

Directions

1. 1 Heat oven to 350°F. Grease and flour two 9-inch round baking pans.
   
2. 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. 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. Cool completely. Frost with "PERFECTLY CHOCOLATE" CHOCOLATE FROSTING. 10 to 12 servings.
   
   VARIATIONS:
   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.
   
   THREE 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.
   
   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.
   
   CUPCAKES: Line muffin cups (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. About 30 cupcakes.
   
   
   "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."- Copied from http://www.hersheys.com/recipes/recipe-details.aspx?id=184