Hello Dearies!!!! Today, I bring to you a very simple cake from Hershey's. I tried their Purfect Choclate cake before, so this recipe is not one that I am scared of trying now, although for the first time this cake at one point scared the wits out of me with Too much liquid and too less flour, but the end result was very much pleasing.
So this time around, when I had to make an eggfree version and had over ripe bananas that were calling out to me, I decided to tweak the basic recipe and make this eggless version.
You will need;
2 cups sugar
1-3/4 cups all-purpose flour
1/4cup HERSHEY'S Cocoa
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
2 very ripe bananas
1 cup milk mixed with 2 tbspn Nutella
1/2 cup vegetable oil
2 teaspoons vanilla extract1 cup boiling water
Heat Oven to 350 Degrees F. Grease (2)9Inch pans.
In the bowl of the stand mixer, add the sugar, flour, cocoa, baking soda. baking powder, salt, mashed bananas and milk. Beat for 2 mins on medium and stir in the boiling water. Batter will be THIN. Pour the batter in the greased pans.
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.
This cake is very moist and very very addictive, so use caution when you make this. This cake has made it to an all time favorite list in Ashland.