Tis the season...

For cookies, cakes and chocolate! And this month I have had more than my share. I did my annual Christmas baking yesterday and was able to deliver the goodies to our friends today. I like to mix it up every year and try new recipes but I always bake a Harvey Wallbanger cake. It is foolproof and the moistest cake I have ever eaten. This is my dad's recipe and by far my favorite cake. You can't go wrong with this one. Just remember it isn't for the kiddos!

Harvey Wallbanger Cake

1 yellow cake mix
1 large package of vanilla pudding (cook and serve, not instant)
4 eggs
3/4 cup vegetable oil
1/4 cup Galliano
1/4 cup vodka
3/4 cup orange juice

Combine all ingredients in a large bowl and beat on low for 30 seconds. Scrape bowl and beat on medium for 5 minutes. Pour into a greased and floured bundt pan. Bake at 350 degrees for 45 minutes. Cool 10 minutes and remove from pan. Cool completely and drizzle with glaze (recipe below).

Glaze:

1 cup powdered sugar
1 tablespoon orange juice
2 tablespoons Galliano
1 teaspoon vodka

Enjoy!

Chocolate Cake

My daughter and I made this cake today and it was fantastic. I wish I could take credit for this recipe but I will admit that I got it off the can of cocoa I had in the pantry. It is so moist and delicious. The frosting is to die for too!

Ingredients:

2 cups 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)

Directions:

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.

Enjoy!