Friday, July 1, 2011

Cake

Since I've had all these requests for the recipe for the cake I mentioned in my last post (ok, two requests), I decided to post a similar cake recipe here. This is the cake my mom made for Dr. M's Groom's Cake at our wedding 20 years ago. She called it Swiss Hersey Chocolate Cake. It is very sweet, & looking at the picture of one I made a few years ago I'm thinking that the person who made last Saturday's cake used a darker chocolate cake mix than swiss chocolate. I would recommend doing that if you decide to make it.



Swiss Hershey Chocolate Cake

1 pkg. Swiss chocolate cake mix
1 pkg. instant vanilla pudding
3 eggs
¾ cup oil
1 ½ cup milk

Icing:

8 oz. cream cheese, softened
1 cup powdered sugar
½ cup white sugar
12 oz. carton Cool Whip
½ cup pecans, chopped
2 Hershey bars, chopped

            Mix the cake mix, pudding, eggs, oil and milk together. Pour into three 9-inch cake pans that have been greased and floured. Bake at 350 degrees for 25 minutes.

            For the icing, mix cream cheese and granulated sugar until smooth. Blend in powdered sugar. Add Cool Whip, pecans and Hershey bars. Mix this in a mixer. Refrigerate cake after icing.

6 comments:

  1. looks tasty. I bet this would make good cake pops. Nice a moist.

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  2. You could add some coco, or use semi-sweet and milk chocolate to make it darker and richer.

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  3. I am salivating!! Thank you for that yummy recipe!

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  4. Excuse me while I wipe the drool off my keyboard. (Okay, TMI *heh*).

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  5. I'm going to use it for the 4th of July BBQ at the neighbors' house. That way I can share all the calories -- I think it cuts them in half if you share, and then half again if you share with people outside your family, so we can eat twice as much with half the effect if we take it across the street? Right? Remember, I'm a lawyer, not a math teacher!

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