I figured, what better place to look for a chocolate cake recipe than at HERSHEY’S? And I was right, this cake turned out really moist and chocolatey, just the way I like my chocolate cake!

The recipe called for 3 cups of powdered sugar for the frosting, but I used 2 1/2 cup instead because I didn’t want it too sweet.

Photos to follow shortly… For now, check out the banner above, that’s the chocolate cake, hee hee…

Ingredients:

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 vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
Chocolate Frosting

1. Heat oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round baking pans.
2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in a large bowl. Add eggs, milk, oil and vanilla. Beat on medium speed of mixerfor 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.
3. Bake 30 to 35 mins or until wooden pick inserted in center comes out clean. Cool 10 minutes. Remove from pans to wire racks. Cool completely. Frost with Chocolate Frosting.

Yields one 9-inch cake.

Chocolate Frosting

1 stick (1/2 cup) butter or margarine
2/3 cup Hershey’s Cocoa
2 1/2 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 of additional milk if needed. Stir in vanilla.

Yields about 2 cups of frosting.

This is one of my favourite cheesecake recipes. My family and friends love this cheesecake. It’s a breeze to make! Just take note of the tips listed here.

New York Cheesecake

Adapted from: Allrecipes.com, Chantal’s New York Cheesecake

Ingredients:

15 digestive biscuits, crushed
2 tablespoons butter, melted

4 (8 ounce) packages cream cheese
1 1/2 cups caster sugar
3/4 cup milk
4 eggs
1 cup sour cream
1 tablespoon vanilla extract
1/4 cup all purpose flour

1. Preheat oven to 325 degrees F (162 degrees C). Grease a 9-inch springform pan.
2. In a bowl, mix digestive biscuit crumbs with melted butter. Press onto bottom of springform pan.
3. In a large bowl, beat the cream cheese till it’s smooth and light. Add the sugar and beat until smooth. Blend in the milk.
4. Using just a wooden spoon, mix in the eggs one at a time, mixing just enough to incorporate. Mix in sour cream, vanilla and flour until smooth. Pour filling into prepared pan.
5. Bake in preheated oven for 1 hour. Turn the oven off, and let cake cool in the oven with the door closed for 5 to 6 hours; this prevent cracking. Chill in the refrigerator till serving.

Yields one 9-inch cake.

I’ve baked a number of cheesecakes and I’ve had lots of cheesecake disasters. Usually they turn out tasting pretty okay, but they look, how should I put this… like crap

My cheesecakes have sunk, cracked and burnt, which makes you wonder why I’m posting this entry.

Well, in my most recent attempt in making a decent-looking cheesecake, I did my homework. I found a few useful tips online and put them to practice. I’m happy to say the cheesecake didn’t sink, crack or burn.

Here’s how it turned out:

These are the useful tips that I found and put to practice:

Read the rest of this entry »

We’re still in the process of putting the “furniture” together, so please be patient while we look empty and bare!

Come back soon! We’ll be serving you with alot of goodies very shortly!