The One Upside of Breaking Up: CHOCOLATE

The only upside to a breakup is you can eat tons of chocolate and no one can say a word to you as you shove M&M's in your mouth at your desk at work or pile up the bags of York Peppermint Patties at the checkout counter at Waldbaum's. If its over, than I am bringing the cocoa with me and I am making sure I get full custody of the Cadbury.

If I had to choose chocolate in my favorite form, it would be cake. Ironically, not one of those chocolate lava cakes with gooey goodness oozing out of the center. The best chocolate cake is...well...the classic back of the box Hershey's "Perfectly Chocolate" Chocolate Cake. I made it for the first time two summers ago (see photo above) for my best friend's birthday and since then have also put it into cupcake and layer cake form. This was a bundt pan and then I filled the center with and decorated the top with chocolate kisses.

I think this is a good time of year to share this recipe since I can see it utilized in various formats, from dessert at Christmas dinner to cupcakes with vanilla frosting and crushed peppermint on top to a nice layer three layer cake with mocha frosting. If you go the classic route, double the frosting recipe. Two cups will not be enough, but four is enough for the cake and a nice spoonful or two to lick.

Of course, if you had a recent breakup, I would triple the frosting recipe so you have a nice cup to eat.

Hershey's Chocolate Cake and Frosting (courtesy of every box of Hershey's cocoa powder on every supermarket shelf)

• 2 cu ps 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
• "PERFECTLY CHOCOLATE" CHOCOLATE FROSTING(recipe follows)

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 "PERFECTLY CHOCOLATE" CHOCOLATE FROSTING. 10 to 12 servings.

VARIATIONS:
ONE-PAN CAKE: Grease and flour 13x9x2-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.


"PERFECTLY CHOCOLATE" CHOCOLATE FROSTING

1/2 cup (1 stick) butter or margarine
2/3 cup HERSHEY'S Cocoa
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.