[Originally posted on August 19, 2012]
Revell’s Food Cake
2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup Hershey’s Special Dark Cocoa
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1 cup buttermilk
1 cup strong black coffee
1/2 cup vegetable oil
1 teaspoon vanilla extract
1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans or one 13x9x2-inch baking pan. For cupcakes, set cupcake liners into a standard cupcake pan and spray the cups with non-stick cooking spray (preferably butter flavored).
2. Stir together sugar, flour, cocoa, baking soda, baking powder and salt in a large bowl (the bowl of your mixer works best). Add eggs, buttermilk, coffee (hot), oil, and vanilla; beat on medium speed of mixer 2 minutes (batter will be thin and slightly bubbly from the hot coffee). Pour batter evenly into prepared pans. If making cupcakes, only fill the cups 2/3 of the way full.
3. Bake 30 to 35 minutes for round pans, 35 to 40 minutes for rectangular pan, or 15-20 minutes for cupcakes. Test with a toothpick or fork poked into the center. If it comes out clean, they’re done!
4. Let cool for 30 minutes. Use wire cooling racks if you have them.
While the cupcakes or cakes are baking and cooling, wash out your mixer bowl and start on the frosting.
4 sticks of unsalted butter, softened to room temperature
3/4 cup + 1 tablespoon of powdered sugar
1 cup + 3 tablespoons + 1/2 teaspoon dark cocoa powder
1 cup + 3 tablespoons + 1/2 teaspoon light corn syrup
1 1/2 teaspoons vanilla extract
12 ounces chocolate chips (one bag)
1. Melt chocolate chips in the microwave, stirring well every 30 seconds. Allow to cool for 5-10 mins.
2. Combine butter, sugar, cocoa, and salt in your mixer bowl with a large spoon. Attach the bowl to your mixer and add the corn syrup and vanilla. Mix on medium speed until just combined; don’t over-mix! It will have a strange consistency at first because of the syrup. Add the melted chocolate and mix until smooth.
3. Refrigerate for 30 minutes. By then the cupcakes should be completely cool and ready to frost. Enjoy!
Are they good? Here’s what Sam had to say:
Here is what this recipe looks like as a full cake! :)