Kitch n Therapy

Deep Dark Chocolate Cake

 I make a special Oreo cake for my son-in-law Shea on his birthday.  This old time recipe is the best I have found.

Ingredients:

2 cups sugar

1-3/4 cups all-purpose flour

3/4 cup HERSHEY’S Cocoa or HERSHEY’S SPECIAL DARK 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

Directions:

1. Heat oven to 350°F. Grease and flour two 9-inch round pans or one 13x9x2-inch baking pan.

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 electric mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter 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 pans to wire racks. Cool completely. (Cake may be left in rectangular pan, if desired.) 8 to 10 servings

Serves 6, yields 5 1/2 cupsIngredients:3 pounds russet potatoes (4 to 6 medium), peeled and cut into 1 1/2 to 2 chunksKosher salt6 to 8 tablespoons unsalted butter, at room temperature, cut into 4 pieces1 cup buttermilk, at room temperature 1/4 cup thinly sliced chives 1 small bunch)Put the potatoes in a large saucepan and cover by an inch with cold water. Add 1 1/2 teaspoons kosher salt. Bring to a simmer over medium heat, partially covered, and simmer until the potatoes are tender and easily pierced with a skewer, about 20 minutes. Drain and return the potatoes to a saucepan. Put the pan over low heat, and shake or stir the potatoes until a floury film forms on the bottom of the pot, 1 to 2 minutes. Using a ricer, food mill, or potato masher, mash the potatoes. Stir in butter, 1 piece at a time, with a broad wooden spoon. Once the butter is absorbed, add the buttermilk in three parts, stirring vigorously between additions. Add chives and season with salt and pepper. Serve hot. If you need to keep potatoes warm before serving, place the potatoes in a large stainless steel bowl, cover tightly with plastic wrap, and place over a pan of simmering water. The potatoes can be held for an hour– just be sure that the bottom of the bowl sits above the surface of water and that the water doesn’t simmer away.