Steps to Make Hangar 24 Chocolate Bomber

"Perfectly Chocolate" Chocolate Cake

Hangar 24 chocolate porter is a chocolate porter from hangar 24 brewery in redlands, ca.

Recipe Summary "Perfectly Chocolate" Chocolate Cake

Chocolate cake that melts in your mouth for the best chocolate delight every time.

Ingredients | Hangar 24 Chocolate Bomber

2 cups sugar

1 ¾ cups all-purpose flour

¾ cup HERSHEY®'S Cocoa Powder

1 ½ teaspoons baking powder

1 ½ teaspoons baking soda

1 teaspoon salt

2 eggs

1 cup milk

½ cup vegetable oil

2 teaspoons vanilla extract

1 cup boiling water

½ cup butter or margarine

⅔ cup HERSHEY®'S Cocoa Powder

3 cups powdered sugar

⅓ cup milk

1 teaspoon vanilla extract

Directions

Heat oven to 350 degrees 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, oil 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. Frost with "PERFECTLY CHOCOLATE" CHOCOLATE FROSTING.

"PERFECTLY CHOCOLATE" CHOCOLATE FROSTING: 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.

ONE-PAN CAKE: Grease and flour 13x9x2-inch baking pan. Heat oven to 350 degrees 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 degrees 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 fluted tube pan. Heat oven to 350 degrees 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 degrees F. Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. Frost. About 30 cupcakes.

Info | Hangar 24 Chocolate Bomber

prep: 15 mins cook: 35 mins total: 50 mins Servings: 12 Yield: 12 servings

TAG : "Perfectly Chocolate" Chocolate Cake

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