Mini Chocolate cake layered with roasted crushed almonds
Ingredints: *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
Directions
1. Grease your pan & preheat oven to 350 2. In a bowl mix the following: -Flour -Sugar -Cocoa -Baking Powder -Baking soda -Salt 3. combine the ingredients above, then slowly add the eggs one at a time, then add the milk & oil & vanilla. Mix will for approximately two minutes, add the warm water.
4. Divide the batter evenly between the pans & bake for 30-35 minutes. (Start working on your frosting) 5. Cool for ten minutes on racks, then remove the cake from the pans and let them cool completely.
Chocolate frosting:
*1/2 Cup butter or margarine *approximately one stick* @ room temperature *2/3 Cup Hershey’s coco *3Cups powdered sugar *1/3Cup Milk *1teaspoon Vanilla extract
Directions: 1. Make sure butter is at room temperature because its easier to work with when making your own frosting. 2. In a large bowl combine the butter with the cocoa 3. Slowly add the milk & sugar 4. Mix well until frosting is consistent, if frosting appear too hard add a few teaspoons of milk 5. Finally stir in vanilla
Filling: Toast almonds in the oven (375*) for 10minutes, then crush them using a food processor. When you layer the cake with every layer of frosting place a layer of almonds.
Mini Chocolate cake layered with roasted crushed almonds
Ingredints: *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
Directions
1. Grease your pan & preheat oven to 350 2. In a bowl mix the following: -Flour -Sugar -Cocoa -Baking Powder -Baking soda -Salt 3. combine the ingredients above, then slowly add the eggs one at a time, then add the milk & oil & vanilla. Mix will for approximately two minutes, add the warm water.
4. Divide the batter evenly between the pans & bake for 30-35 minutes. (Start working on your frosting) 5. Cool for ten minutes on racks, then remove the cake from the pans and let them cool completely.
Chocolate frosting:
*1/2 Cup butter or margarine *approximately one stick* @ room temperature *2/3 Cup Hershey’s coco *3Cups powdered sugar *1/3Cup Milk *1teaspoon Vanilla extract
Directions: 1. Make sure butter is at room temperature because its easier to work with when making your own frosting. 2. In a large bowl combine the butter with the cocoa 3. Slowly add the milk & sugar 4. Mix well until frosting is consistent, if frosting appear too hard add a few teaspoons of milk 5. Finally stir in vanilla
Filling: Toast almonds in the oven (375*) for 10minutes, then crush them using a food processor. When you layer the cake with every layer of frosting place a layer of almonds.
Ingredints:
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