It baffles my mind why people choose vanilla over chocolate. Like why is that even an option? It should always be chocolate. Especially when it comes to cake.
I love all the different flavors out there now but chocolate will always be my favorite.
When it comes to baking, especially now that I am taking regular orders I want to stick with the same recipes time and time again. One that will hold up under fondant but still be delicious and light. When it came to vanilla cake I have tried many different recipes before I found the one I liked that most. Even to this day it still isn't my favorite but is definitely a crowd pleaser.
But chocolate? I found this recipe well over 12 years ago when my brother came back from a trip and brought me A Hershey's Classic cookbook. I tried their old fashioned chocolate cake and I was forever sold. Never needed to stray away. It is so delicious, fluffy and holds its shape under pounds of fondant. What's even better is that the recipe makes enough for 2- 9" round cake pans! Where most fill 8" pans and 9" is left very thin.
My only change that I have made is I use milk instead of water. Just adds to the deliciousness!
Original recipe comes from the Hershey's Classic Recipes Cookbook.
Old- Fashioned Chocolate Cake
3/4 cup butter or margarine, softened
1 2/3 cup of sugar
1 tsp Vanilla extract
2 Cups all purpose flour
2/3 cup of cocoa
1 1/4 tsp baking soda
1 tsp salt
1/4 tsp baking powder
1 1/3 cups of milk
1. Heat oven to 350 degrees F. Line two 9" round pans with parchment paper.
2. Combine butter, sugar, eggs and vanilla in large mixer bowl; beat on high speed of electric mixer for 3 minutes.
3. Stir together flour, cocoa powder, baking soda, salt and baking powder; alternating with milk add to the butter mixture until just combined.
4. Pour batter into prepared pans and bake for 30-35 minutes or until wooden toothpick comes out clean. Cool 10 minutes; remove from pans to wire racks and cool completely.