Triple Chocolate Cake

This scrumptious little cake was the grand finale of our Valentine's Day meal. Hershey's "Perfectly Chocolate" chocolate cake, topped with Hershey's "Perfectly Chocolate" chocolate frosting, and a square of Baker's semi-sweet chocolate grated on top. It was sooo good! To make it even more special, I baked it in my new six inch cake pan. I've convinced myself that this was a very wise investment ($6), because now I can make cute mini-cakes just for the two of us without having a ton leftover. :)  The finished product was displayed on my heart shaped plate to honor this day of LOVE. Oh, and I must say that it was made with fresh ground flour. Since the beginning of our grain mill adventure I have been on the hunt for some good cake recipes. I tried a many, but none of them turned out just quite right. This on the other hand was fabulously moist and came at the recommendation of an online friend {thank you online friend!!!} It paired perfectly with our glass of white wine and fun conversation.

Hershey's "Perfectly Chocolate" Chocolate Cake
(with a couple revisions and I halfed this recipe to fit our six inch pan)

2 cup sugar
1 3/4 cups fresh ground flour (store bought will work fine too)
3/4 cup cocoa powder
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk (I used half & half)
1/2 cup melted butter
2 teaspoons vanilla extract
1 cup boiling water

Heat oven to 350°F. Grease and flour two 9-inch round baking pans.

Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, butter and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.

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 before frosting

Hershey's "Perfectly Chocolate" Chocolate Frosting

1/2 cup (1 stick) butter
2/3 cup cocoa powder
3 cups powdered sugar
1/3 cup half & half
1 teaspoon vanilla extract

Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla. About 2 cups frosting.