Introduction
Welcome to the world of timeless baking, where simplicity meets indulgence to create a classic dessert that’s hard to resist. The Old Fashioned Butter Cake with Hershey Frosting is a nostalgic treat reminiscent of the beloved Tastykake Chocolate Juniors. This cake is not just a dessert; it’s a journey back to simpler times when baking was an art form and every bite was savored. With its fluffy, buttery layers and rich chocolate frosting, this cake is sure to become a family favorite, perfect for any occasion or simply to satisfy a sweet tooth. Let’s dive into the details of this delightful dessert that promises to bring joy and warmth to your kitchen.
Recipe: A Brief Description
The Old Fashioned Butter Cake is a classic recipe that combines the rich, creamy taste of butter with a hint of vanilla, creating a soft and tender crumb. It’s a versatile cake that can be dressed up with a variety of frostings, but today we’ll be using the “Perfectly Chocolate” Chocolate Frosting from Hershey’s, which adds a luscious chocolatey finish reminiscent of Tastykake Chocolate Juniors. This cake is perfect for celebrations, afternoon tea, or whenever you need a sweet pick-me-up.
Ingredients: A Detailed List of Ingredients
For the Old Fashioned Butter Cake:
– 2 cups all-purpose flour
– 1 1/4 cup sugar
– 1 tablespoon baking powder
– 1 teaspoon salt
– 1/2 cup real butter, softened (not margarine)
– 1 cup milk
– 1 teaspoon vanilla extract
– 2 eggs
For the “Perfectly Chocolate” Chocolate Frosting:
– 1 stick (1/2 cup) butter or margarine
– 2/3 cup Hershey’s cocoa
– 3 cups powdered sugar (confectioners’ sugar)
– 1/3 cup milk (plus an additional few drops to achieve the desired consistency)
– 1 teaspoon vanilla extract
Directions/Instructions: Step-by-Step Instructions for Preparation
1. Preheat your oven to 350°F (175°C). Take two 8-inch round baking pans and grease them generously, then dust with flour to ensure your cake releases easily after baking. Set these aside.
2. In a large mixing bowl, combine the dry ingredients: all-purpose flour, sugar, baking powder, and salt. Mix these together until they are well incorporated.
3. Add the softened butter, milk, and vanilla extract to the dry ingredients. Using a hand mixer, beat the mixture on medium speed for 2 minutes. It’s important to occasionally scrape down the sides of the bowl to ensure all ingredients are well mixed.
4. Add the eggs to the batter and continue to beat for an additional 2 minutes. This will help to incorporate air, ensuring a light and fluffy cake.
5. Divide the batter evenly between the prepared baking pans. Smooth the tops with a spatula to ensure even baking.
6. Place the pans in the preheated oven and bake for 30 to 35 minutes. Check for doneness by inserting a toothpick into the center of the cakes; if it comes out clean, your cakes are ready.
7. Once baked, remove the cakes from the oven and allow them to cool in the pans for about 10 minutes. Then, turn them out onto wire racks to cool completely.
8. While the cakes are cooling, prepare the frosting. Melt the butter in a medium saucepan. Remove from heat and stir in the Hershey’s cocoa until smooth.
9. In a mixing bowl, gradually add the powdered sugar and milk to the cocoa mixture, beating on medium speed until you achieve a spreading consistency. If the frosting is too thick, add a few drops of milk. Stir in the vanilla extract.
10. Once the cakes are completely cool, frost them with the prepared chocolate frosting. Use about half of the frosting between the two layers and the rest to cover the top and sides of the cake.
11. Slice, serve, and savor each bite of this delightful cake!
FAQ: Frequently Asked Questions About the Recipe
Q: Can I use margarine instead of butter for the cake?
A: While margarine can be used in some recipes, it’s best to stick with real butter for this cake to achieve the desired flavor and texture.
Q: What can I do if I don’t have Hershey’s cocoa?
A: You can use any quality unsweetened cocoa powder as a substitute, although the flavor may vary slightly.
Q: How can I store the leftover cake?
A: Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. Make sure it’s covered to prevent the cake from drying out.
Q: Can this cake recipe be used for cupcakes?
A: Absolutely! This batter can make approximately 24 cupcakes. Just adjust the baking time to about 18-20 minutes.
Conclusion
The Old Fashioned Butter Cake with Hershey Frosting is more than just a dessert; it’s a celebration of classic flavors and joyful memories. Whether you’re a seasoned baker or a novice in the kitchen, this recipe invites you to experience the simple pleasures of baking. The combination of a tender, buttery cake with a rich, chocolate frosting is truly irresistible. So, gather your ingredients, preheat your oven, and embark on this delicious baking adventure. Your taste buds—and your loved ones—will thank you!