Norma Watkins - Writer

Recipes

Still In the Oven

Easy Chocolate Cake

If you have company coming, this is an easy cake to make and ice. The presentation is not great, but the appreciation more than makes up for it. This is my version of several recipes I’ve tried using Hershey’s syrup (I know, I know, but try it).

Cake

Butter and flour a 9” x 13” x 2” pan
Pre-heat oven to 350 degrees.

1 stick unsalted butter, room temperature

1 cup sugar

4 eggs

1 16-oz can of Hershey’s Chocolate Syrup

1 teaspoon vanilla

1 cup self-rising flour, mixed with 1/4 teaspoon salt.

Using mixer, blend butter and sugar until fluffy. Add eggs, one at a time, and mix until blended. Add chocolate syrup and vanilla and blend well.

Turn off mixer. Using a large spoon or spatula, fold in flour, a little at a time. Be gentle. Stir only enough to blend or cake will be tough.

Pour into prepared pan. Shake gently to even batter.

Bake for 30 minutes on lower middle rack. After 15, reverse pan in oven.

Do not over-bake. Let cake cool in pan.

Icing

In glass bowl, place

2 cups dark chocolate chips

1 cup whipping cream

2 teaspoons instant coffee

Microwave in 30 second increments, stirring after each, until chocolate is melted and icing is smooth. Spread icing over cooled cake and cut into squares. Serve with ice cream. Enough for 12-16.

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