Chocolate Cake “The Best Ever”
2 cups Sugar 1 ½ tsp Baking Soda 1/2 cup Vegetable Oil
1 ¾ cups All Purpose Flour 1 tsp Salt 2 tsp Vanilla Extract
¾ cup Hershey Cocoa 3 Eggs 1 cup Boiling Water
1 ½ tsp Baking Powder 1 cup Milk
Heat oven to 350 degrees F. Grease and flour two 9 inch round baking pans. Combine dry ingredients in a large bowl. Add eggs, milk, oil and vanilla; beat on medium speed for 2 minutes. Stir in boiling water (batter will be thin).
Pour into pans and bake 30-35 minutes or until wooden pick inserted in center comes out clean. Cool for 10 minutes and remove cakes from pans to wire racks.
Cool completely. Frost with Chocolate Frosting .
½ cup (1 stick butter) 3 cups Powdered Sugar 1 tsp. Vanilla Extract
2/3 cup Hershey Cocoa 1/3 cup Milk
Melt butter. Stir in cocoa. Alternately add powdered sugar and milk. Beat on medium speed to spreading consistency. Add more milk if needed. Stir in vanilla. Makes about 2 cups of frosting. Top with chopped walnuts, pecans or shaved semi sweet Bakers Chocolate or candy bar.
Combine 1 ¾ cups graham cracker crumbs, ¼ cup of finely chopped walnuts, ½ tsp ground cinnamon, 1 tbsp sugar and ½ cup butter, melted. Press on the bottom and up 2/3 of sides of a spring form pan.
Beat smooth 3 well beaten eggs, two 8-ounce packages of cream cheese softened, 1 cup sugar, ¼ tsp salt, 2 tsp vanilla, ¼ tsp almond extract.
Blend in 3 cups of dairy sour cream. Pour into crust. Bake at 375 degrees about 35 minutes or just till set; cool. Chill 4 to 5 hours.
2 cups fresh or frozen blueberries
1/2 cup water
1/2 cup granulated sugar
2 tablespoons fresh lemon juice
2 tablespoons cornstarch, mixed with 2 tablespoons cold water
1/2 teaspoon vanilla extract
Zest of 1 lemon (about 1 tablespoon), optional
In a medium saucepan over medium heat, combine the blueberries, 1/2 cup of water, sugar and lemon juice. Stir frequently, and bring to a low boil.
In a small bowl, whisk the cornstarch with 2 tablespoons of cold water.
Slowly stir the cornstarch into the blueberries, taking care not to crush the blueberries. Simmer until the homemade blueberry sauce is thick enough to coat the back of a metal spoon, about 5 minutes.
Remove from heat and gently stir in vanilla and lemon zest.