Deep Dark Chocolate Cake
(featured on Inn Cuisine, as passed down from my mother-in-law)
(update 6/7/09: original recipe from Hershey’s! Enjoy!)
Preheat oven to 350 degrees F. Grease and flour two 9-inch cake rounds or one 13×9x2-inch baking pan.
In a large mixing bowl, stir together the first six ingredients (sugar through salt); add eggs, milk, oil and vanilla; beat on medium speed for 2 minutes. Stir in boiling water (batter will be thin); pour into prepared pan(s) and bake in a preheated 350 degree F oven for 35-40 minutes or until a toothpick inserted in center comes our clean. If baking cake rounds, allow rounds to cool slightly before turning out onto wire racks to cool completely. If using rectangular baking pan, allow cake to cool completely before icing.
(recipe adapted from Taste of Home’s Holiday & Celebrations Cookbook, 2002)
*to create the warm spice mix, blend
In a small to medium-sized bowl, combine the cream cheese, confectioner’s sugar and spice mix using an electric mixer until blended. Beat in French Vanilla Cool Whip until combined. Keep refrigerated until serving.
To serve, spoon dip into a serving bowl and garnish with remaining spice mix. Pair with gingersnap and/or sugar cookies. (If you don’t have the time or desire to bake fresh cookies, Archway Ginger Snaps are a nice complement to this dip).
Yield: approximately 3 cups of dip. Feel free to halve, quarter or double this recipe as needed. Note—if halving, quartering or doubling this recipe, remember to halve, quarter or double the corresponding recipe for warm spice mix as well.