I blame my brother for my latest indulgence in dark chocolate gooiness heaven. He had to have a birthday. Damn him. My brother's favorite cake is German chocolate and I have a tradition of making him a cake. It used to be a box cake. Then a few years ago when I got snappy and decided to give up as many preservatives as I could, it became homemade.
I went through a few German chocolate cake recipes, y'all. And, although they were good - I think German chocolate cake is supposed to be a bit less sweet (and less moist?) than regular chocolate cake. If you are a professional reading this post, please tell me if I am mistaken. Because my cakes were coming out less sweet and slightly dry, I cannot tell you that I was really in love with any of the recipes I tried.
Last year the German chocolate cake I made had about 25 eggs in it, so I renamed that one Heart Attack Cake. And, for all those eggs, it wasn't all that great.
Well, this year with the help of a good friend I made Crack Cake (named that by me because it is habit forming within seconds of eating it and you might go to jail when someone tries to eat your piece and you stab them with a fork).
It is hands down the best chocolate cake I have ever eaten. In my life. (And I've tried a lot of chocolate cake just ask my waistline.) If you try it and it's awful then clearly it is because my cake making skills are awesome and superior to yours. Since we all know that's not true, then you should make it and it will be habit forming for you as it was with me.
Here's the recipe (from the box of Hershey's Especially Dark Chocolate): Don't blame me if you need rehab afterwards.
Hershey's Especially Dark Chocolate (Habit Forming) Crack Cake
2 c sugar
1 3/4 c flour (I used cake flour because I had some in the pantry and it said "cake flour.")
3/4 c Hershey's Special Dark Cocoa
1 1/2 t baking powder
1 1/2 t baking soda
1 t salt
1 c milk
1/2 c vegetable oil
2 t vanilla
1 c boiling water
Heat over to 350. Grease and flour two 9 inch round baking pans (I used a 9 x 13 because my kids hate coconut and it's easier for them to scrape off their frosting - and put it on my cake - when there is less to scrape.). Stir together sugar, flour, cocoa, baking powder, baking soda and salt in a large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes (I beat mine way longer because I went to pay some bills - I am a genius multi-tasker - and forgot the Kitchen Aide was on). Stir in boiling water (batter will be thin). Pour batter into prepared pans. Bake 30 to 35 minutes or until toothpick comes out clean. Cool 10 minutes, remove from pans to wire rack.
There is no Nutrition Information on this one. I'm gonna estimate the calories from fat at somewhere around 1000 (especially since you're gonna want about five pieces).
We had about four pieces leftover that my family took home and they were DELISH the second day. (Not that I ate all four pieces the second day.)
Family report on the cake? Hubby - who doesn't really care for chocolate - damn him - said it was super yummy. Girl 1 said she liked German chocolate cake frosting now. Girl 2, 3 and Boy Child ate it without frosting and with ice cream and said it was good.
I've been using the same recipe for the frosting for years because it is super easy and I can almost remember all the ingredients. Here is the frosting recipe. It's delish - not that this cake even needs frosting. It would be excellent with a steaming hot cuppa joe.
I'll be working out a little more this week in an effort to work off the calories from this cake. I don't say this much, but y'all, it was so yummy it was worth every calorie.