"Perfectly Chocolate" Chocolate Cake

Sometimes you just crave a nice, good ole, true chocolate cake with chocolate frosting.  You know, one of those cakes that goes great with a cold glass of milk.  Well, this is the cake for you.  And the best part of this cake is that it is super moist and tender, and stays that way!  Some other cakes dry out within a day or so, and this cake stays moist until the last bite!  This one is a keeper!  
Don't be afraid when you realize that the batter for these cupcakes is VERY thin.  Somehow it adds to the yummy!  Not sure of the science behind it, but it works!

Hershey's "Perfectly Chocolate" Chocolate Cake

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 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water (I used coffee)


Directions:
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/coffee (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 Bundt 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 muffin 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.


Source:  adapted from Hershey's Kitchens

Grilled Vegetable, Portabella and Goat Cheese Sandwiches

All I can say is YUM!   These sandwiches really hit the spot.  We were craving a good hearty sandwich with crusty bread, grilled healthy vegetables, and tangy goat cheese.  I can't describe how good these are!  It's so colorful and flavorful.  I've already planned to include these at my next party, cut on the diagonal, and served in smaller pieces. 

The original recipe by Giada De Laurentis included eggplant which was replaced in this recipe by portabella mushrooms. 

Grilled Vegetable, Portabella and Goat Cheese Sandwiches

adapted from Giada De Laurentis

Ingredients

1/2 cup olive oil
2 cloves garlic, minced
1 cup oil-packed sun-dried tomatoes, drained and finely chopped
1/2 cup chopped fresh basil leaves
1 tablespoon chopped fresh tarragon leaves
1 tablespoon chopped fresh thyme leaves
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 zucchini, ends trimmed and discarded, sliced lengthwise into 1/4-inch-thick pieces
1 package of sliced baby portabella mushrooms
1 baguette, sliced in 1/2 lengthwise
1 cup (6 1/2 ounces) goat cheese, at room temperature
1 1/2 cups baby spinach

Directions
Place a grill pan over medium-high heat or preheat a gas or charcoal grill. In a small bowl, mix together the olive oil, garlic, sun-dried tomatoes, basil, tarragon, thyme, salt, and pepper. Place 2 tablespoons of the mixture in a medium bowl. Add the zucchini and mushrooms and toss until coated. Place the vegetables on the grill pan or grill and cook for 3 to 4 minutes on each side until tender (I cooked mine in a skillet). While the vegetables are cooking, spread the olive oil mixture on the bottom 1/2 of the baguette halves. Using a spatula spread the goat cheese on the top halves. Place the cooked vegetables on the bottom half of the baguette. Arrange the spinach on top of the vegetables. Place the top half of the baguette over the filling.
To serve, cut the baguette into 4 sandwiches. Serve immediately or wrap in parchment paper and refrigerate for up to 2 hours.