"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

Perfect Coconut Cupcakes

If you love coconut cake - you're welcome.  I have never in my life tasted a coconut cake (or cupcake) taste this good.  The coconut milk used in the cake batter is what makes this cake.  No artificial extracts or sweetened coconut, but pure, unadulterated coconut milk.  These cupcakes are so tender and moist that they are hard to stop eating.  The coconut flavor is definitely there but not obnoxious and off-putting.  Just a yummy flavor that all coconut cake lovers will enjoy.

Perfect Coconut Cupcakes
adapted from Good Things Catered

Ingredients:
2 1/4 c. sifted cake flour
2 1/4 tsp baking powder
1/2 tsp salt
1 2/3 c. sugar
1/3 c. butter, softened
2 large eggs
1 (13.5-ounce) can coconut milk
2 tsp vanilla extract

Your favorite vanilla buttercream or fluffy frosting
1/2 bag of shredded coconut

Directions:
-Preheat oven to 350 degrees.
-Coat cupcake pan with cooking spray with flour for baking or cupcake liners
-Combine flour, baking powder, and salt in a medium bowl.
-Place sugar and butter in mixer and mix until well blended (for about 5 minutes).
-Add eggs, 1 at a time, beating well after each addition to aid in cake tenderness.
-Add flour mixture and milk alternately to sugar mixture, beginning and ending with flour mixture.
-Stir in vanilla.
-Pour batter into prepared pans.
-Sharply tap the pans once on countertop to remove air bubbles.
-Bake for 18-20 minutes or until a wooden toothpick inserted in the center comes out clean.
-Cool in pans 10 minutes on wire racks, and remove from pans. Cool completely on wire racks.
-When cupcakes are completely cool, frost with vanilla buttercream or fluffy frosting and roll tops in shredded coconut.