Chocolate Drizzle for Hershey’s Perfectly Chocolate Cake-Drizzle Gluten Free

I recently made a chocolate bundt cake for a few friends who were visiting. The cake recipe is from the Hershey’s Cocoa Powder box, but I do my own chocolate drizzle for the cake.

My Chocolate Drizzle Recipe:

Ingredients:

3 Tablespoons of Chocolate Cocoa

1/2 cup + 1/8th cup of sugar

3 tablespoons of butter

Milk

Directions:

1. Add cocoa powder, sugar and butter into a microwavable bowl (I use a Pyrex measuring cup so it is easy to pour later) and melt butter.
2. Add enough milk, so that the chocolate sauce is pourable but still thick.
3. Pour over top of cake and allow chocolate to drip down the sides.

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

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 (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 13×9 x 2-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.

Dessert with friends or Chocolate bundt cake vs the three amigos!