The best cake ever…so moist!

The other day I made my favorite cake…it is incredibly rich and moist.  I actually got the recipe from the Hershey website..which has sooooo many delicious recipes!  The recipe calls for a chocolate frosting, which I think is (believe it or not!) too much chocolate, so for the frosting, I don’t add the cocoa.

And of course, the best part of making a cake….


Hershey’s “Especially Dark” Chocolate Cake


  • 2 cups sugar
  • 1-3/4 cups all-purpose flour
  • 3/4 cup HERSHEY’S SPECIAL DARK 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

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. Frost with “ESPECIALLY DARK” CHOCOLATE FROSTING. 10 to 12 servings.


1/2 cup (1 stick) butter or margarine
3 cups powdered sugar
1/3 cup milk
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.



My new best friend…..

Okay…it has been awhile since I have posted anything new.  But this is my new best friend.  I have wanted a bobbin winder for a long time now.  This is the SideWinder.  It needs a little tweaking..but it is working out so well.  I would like to mount it to a board because right now it is very tipsy.  But I like to be able to wind about 6 bobbins at a time so that I don’t have to do it every time my machine runs out of thread.