This is the cake recipe I used:
Hershey's "Perfectly Chocolate" Chocolate Cake
And this is the recipe I used for the frosting:
Creamy Milk Chocolate Frosting
Hershey's "Perfectly Chocolate" Chocolate Cake
And this is the recipe I used for the frosting:
Creamy Milk Chocolate Frosting
Ingredients:
10 ounces milk chocolate, chopped (I used Hershey's)
1 tablespoon corn syrup
1 pinch of salt
1/2 cup heavy cream, boiling
1/2 cup powdered sugar
1 stick unsalted butter, cut into 8 pieces and chilled
Directions:
1. Place the chocolate, corn syrup, and salt in a food processor. With the machine running, gradually pour the boiling cream through the feed tube and process for 1 minute.
2. Add the powdered sugar and continue to process until combined, about 30 seconds. With the machine running, add the butter through the feed tube, one piece at a time, and process until smooth, about 30 seconds.
3. Transfer the frosting to a medium bowl and let cool at room temperature, stirring frequently, until thick, about 1 hour.
Makes about 2 cups (enough for one 9x13 or 12 cupcakes).
The final texture of this frosting is looser than others, making it perfect for sheet cakes and cupcakes, but not good for layer cakes. (I used it for a two-layered cake and it worked fine although I needed to make 1 1/2 of the recipe to have enough for it.)
