Every Wednesday my son Bill comes over for dinner. I always make him a nice home cooked meal and send him home with some leftovers. I also make dessert every Wednesday too. It is the only night of the week that dessert is guaranteed.
On the menu last week:
Barbecued Country Ribs!
I brined these gorgeous thick country style ribs for about 6 hours in a simple salt and water brine. I baked them low and slow for 3 hours. During the last hour I flipped them and brushed them with a sweet and spicy barbecue sauce every 15 minutes. Those ribs were so moist, tender and very sticky good. A side of potato salad and sliced cucumbers with grape tomatoes finished off the plate.
And for Dessert:
Black Forest Chocolate Cake!!
“PERFECTLY CHOCOLATE” Chocolate Cake
- 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 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans.
2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.
3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.
VARIATIONS: ONE-PAN CAKE: Grease and flour 13x9x2-inch baking pan. Heat oven to 350° F. Pour batter into prepared pan. Bake 35 to 40 minutes. Cool completely. Frost. THREE LAYER CAKE: Grease and flour three 8-inch round baking pans. Heat oven to 350°F. Pour batter into prepared pans. Bake 30 to 35 minutes. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost. BUNDT CAKE: Grease and flour 12-cup fluted tube pan. Heat oven to 350°F. Pour batter into prepared pan. Bake 50 to 55 minutes. Cool 15 minutes; remove from pan to wire rack. Cool completely. Frost. CUPCAKES: Line muƢn cups (2-1/2 inches in diameter) with paper bake cups. Heat oven to 350°F. Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. Frost. About 30 cupcakes.
This is the only recipe I ever use for chocolate cake. The bonus here is you will never lose or misplace this recipe because it’s right on the back of the Hershey Cocoa package!! There is also a fantastic recipe on the package for Perfectly Chocolate Frosting – which is AMAZING!!
I love chocolate cake with chocolate frosting, in fact it is my very favorite dessert, but I was in the mood for number 3 on my favorite dessert list which is Black Forest Cake. I called this recipe easy because to bake this cake from scratch is really only a few more steps than box mix. To make it Black Forest is super easy – I spread a can of cherry pie filling over the top of the cooled cake (reserve some for garnish) then I just piped some stars all over the top with Cool Whip.
This cake is moist and delicious anyways but when it sits with those cherries and cherry syrup getting absorbed into it……. ❤ ❤ ❤
I hope you join us for dinner next week – Crispy Chicken Alfredo w/Rigatoni and Cream Cheese Frosted Cinnamon Buns!!!
Thanks for reading!