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The highlight of the day for my young son was accompanying me to the Hershey Company headquarters in Bentonville to pick up a gift basket they had put together to donate to a community event I was helping with. Just inside the door, was an enormous, beautiful bowl of candy, from which my son and his friend were able to each choose a piece or two. It put us all in the mood for a little something sweet and chocolatey, and gave me a great excuse to bake a decadent treat.


decadent chocolate cake


2 sticks unsalted butter

6 tablespoons cocoa powder

1 cup water

2 cups sugar

1 teaspoon salt

1/2 teaspoon baking soda

2 1/2 cups flour

1/2 cup milk

2 eggs

1 teaspoon vanilla


1 stick unsalted butter

6 tablespoons cocoa powder

6 tablespoons milk

1 tablespoon hot water

1 teaspoon vanilla

1 pound confectioners’ sugar


Heat oven to 400F.

Melt butter in a large saucepan, add cocoa and water and bring to a boil. Remove from heat and stir in sugar. Add salt, baking soda and flour and stir well. Blend in eggs, milk and vanilla.

Bake in a 13-by-9-inch cake pan for 15 to 20 minutes.


Melt butter in a medium saucepan, add cocoa and milk and bring to a boil. Remove from heat and add water, vanilla and confectioners’ sugar and mix well. Frost cake while it is hot and frosting is still warm. Let cool before cutting.


Recipe adapted from The Dining Guide, February 2016