Serves 16
Cake
Ingredients
- 5 Eggs
- 2 cups sifted Flour
- 2 cups Sugar
- 1 cup salted Butter (if unsalted, add 1/2 tsp Salt)
- 1 cup Buttermilk
- 1/2 cup Cocoa dissolved in 1/3 cup Hot Water
- 1 teaspoon Baking Soda
- 1 tsp of Vanilla
Directions
- Preheat oven to 350°F
- Grease and flour a 9 x 13-inch baking pan. Also line them with parchment paper.
- Blend in Flour and Baking Soda.
- Add Cocoa dissolved in Hot Water.
- Separate Egg yolks and set aside the whites. Well beat yolks
- Mix cocoa mixture with flour mixture and add Buttermilk and egg yolks.
- Add Vanilla
- Beat egg whites till stiff and fold into mixture.
- Divide mixture between 2 cake pans and bake.
- Check for doneness with toothpick, till it’s clean.
Icing
Ingredients
- 4 cups Powdered Sugar
- 3/4 cups Hershey’s Cocoa
- 1/2 cup melted Butter
- 1/2 cup Condensed Milk
- 1 tsp Vanilla
Directions
- Sift Cocoa and Sugar.
- Cream 1/4 to 1/2 of mixture with the Butter.
- Add Vanilla
- Add Milk and rest of mixture alternatively.
Extra Notes
Cupcakes take about 18 minutes.