Dragonfly Dark Chocolate Cake

Cook time: 40 Min  Prep time: 15 Min  Serves: 10-12 or about 30 cupcakes

Ingredients:

CAKE:

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2 c all purpose flour
2 c sugar
1/4 c hershey’s special dark cocoa
1/2 c regular cocoa
2 tsp baking soda
1 tsp salt
2 large eggs
1 c buttermilk
1/2 c melted butter
1/2 c vegetable oil
1 1/2 tsp vanilla extract
1 c boiling water

FROSTING:

1/2 c butter
3 Tbsp hershey’s special dark cocoa
1/2 c regular cocoa
abt. 4 1/2 c powdered sugar
1/3-1/2 c half and half
1 tsp vanilla extract
1 pinch salt
2 Tbsp corn syrup, light

 

Directions:

 

1. Preheat oven to 300 degrees. No, this is not a typo. This is a slow bake cake.
2. Grease and flour one 9×13 or three 8″ round cake pans. Use liners if making cupcakes.
3. Put all the ingredients in a large bowl.
4. Mix till smooth.
5. Pour in pan(s).
6. Bake one 9×13 cake, one hour. (Check at 40 min.) Or until toothpick comes out clean. Bake three 8″ round cakes, 40 min. Or until toothpick comes out clean. Bake cupcakes, 30-35 min. Or until toothpick comes out clean.
7. I have always had trouble with being able to consistently make a creamy chocolate frosting, until I found this tip on the internet… wait for it… melt the butter. lol So, for the frosting, melt the butter 😉 stir in the cocoa’s till smooth add powdered sugar and half&half alternately till smooth. stir in vanilla, and salt. Add the corn syrup, stir till creamy. This will frost an eight inch three layer cake, cut recipe in half for 9×13 or cupcakes

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