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Hey charlie! How did The Beatty Cake turn out?? Inquiring minds want to know.
- Thread starter marilynfl
- Start date
Sank in the middle like the reviewers predicted. It was very moist with..
a good chocolate flavor. Don't know if I'd make it again, but if I do I will reduce the leavening.
That recipe is all over the web and get raves. Seems that it is identical to an old Hersey recipe. "Magic Chocolate Cake".
a good chocolate flavor. Don't know if I'd make it again, but if I do I will reduce the leavening.
That recipe is all over the web and get raves. Seems that it is identical to an old Hersey recipe. "Magic Chocolate Cake".
You mean the Black Magic Cake that Meryl posted (w/ buttermilk & black coffee in it)?
Hi starburst,
I've made this cake many times - it's delicious and easy - Very moist, fluffy, and deep chocolatey. I usually do this in two 9-inch rounds, but have also made it in a 9x13 pan, and it turned out equally well.
BLACK MAGIC CAKE
Ingredients:
2 cups sugar (I use about 1 1/3 cups)
1-3/4 cups all-purpose flour
3/4 cup Hershey's Cocoa (or cocoa of choice)
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt (I use 1/2 tsp)
2 eggs
1 cup buttermilk or sour milk* (I use nonfat plain yogurt)
1 cup strong black coffee OR 2 teaspoons powdered instant coffee plus 1 cup boiling water (I use brewed espresso)
1/2 cup vegetable oil
1 teaspoon vanilla extract
Directions:
1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans or one 13x9x2-inch baking pan. (My note: If using 9-inch rounds, grease the bottom and sides of pans, line with parchment paper, then grease the paper and dust with cocoa powder or flour - I use cocoa powder).
2. Stir together sugar, flour, cocoa, baking soda, baking powder and salt in large bowl. Add eggs, buttermilk, coffee, oil and vanilla; beat on medium speed of mixer 2 minutes (batter will be thin). Pour batter evenly into prepared pans.
3. Bake 30 to 35 minutes for round pans, 35 to 40 minutes for rectangular pan or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from (9") pans to wire racks. (9x13 can be cooled in pan on wire rack). Cool completely. Frost as desired. Yields 10 to 12 servings.
* To sour milk: Use 1 tablespoon white vinegar plus milk to equal 1 cup.
From Hershey's
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=27666
Hi starburst,
I've made this cake many times - it's delicious and easy - Very moist, fluffy, and deep chocolatey. I usually do this in two 9-inch rounds, but have also made it in a 9x13 pan, and it turned out equally well.
BLACK MAGIC CAKE
Ingredients:
2 cups sugar (I use about 1 1/3 cups)
1-3/4 cups all-purpose flour
3/4 cup Hershey's Cocoa (or cocoa of choice)
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt (I use 1/2 tsp)
2 eggs
1 cup buttermilk or sour milk* (I use nonfat plain yogurt)
1 cup strong black coffee OR 2 teaspoons powdered instant coffee plus 1 cup boiling water (I use brewed espresso)
1/2 cup vegetable oil
1 teaspoon vanilla extract
Directions:
1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans or one 13x9x2-inch baking pan. (My note: If using 9-inch rounds, grease the bottom and sides of pans, line with parchment paper, then grease the paper and dust with cocoa powder or flour - I use cocoa powder).
2. Stir together sugar, flour, cocoa, baking soda, baking powder and salt in large bowl. Add eggs, buttermilk, coffee, oil and vanilla; beat on medium speed of mixer 2 minutes (batter will be thin). Pour batter evenly into prepared pans.
3. Bake 30 to 35 minutes for round pans, 35 to 40 minutes for rectangular pan or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from (9") pans to wire racks. (9x13 can be cooled in pan on wire rack). Cool completely. Frost as desired. Yields 10 to 12 servings.
* To sour milk: Use 1 tablespoon white vinegar plus milk to equal 1 cup.
From Hershey's
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=27666
Yes that's the cake. Some reviewers had problems with the middle sinking. Don't get..
me wrong. There wasn't a crumb left, but the cake wasn't nice and level.
It was suggested that cutting the baking soda to 1 1/2 tsps would fix the problem. I wanted to try the recipe as is--sunk. I got the recipe off of Ina Garten's web site.
It's a simple cake to make; like a quick bread method. No creaming. More like devil's food. Could be caused by our elevation.
me wrong. There wasn't a crumb left, but the cake wasn't nice and level.
It was suggested that cutting the baking soda to 1 1/2 tsps would fix the problem. I wanted to try the recipe as is--sunk. I got the recipe off of Ina Garten's web site.
It's a simple cake to make; like a quick bread method. No creaming. More like devil's food. Could be caused by our elevation.