Small Cake

I recently bought some small, but deep cake pans because I have some sort of fascination with wanting to make tall layered cakes. I can hardly make large cakes with more layers (too much cake tempting me), so I bought these cake pans. They are 6" pans that are 3" deep.

Our anniversary was, well, last month (I'm way behind on things) and that gave me an excuse to make a cake. I made the fabulous chocolate cake and frosting that I used for The Man's birthday.

I am in love with the frosting. Not too sweet and its perfectly light smooth. Ack. I'd make the frosting just to eat it with a spoon. The cakes are the perfect size to sit on my littlest cake stands. Cute. The Man helped me frost it, since I've still got trouble having both hands available for very long. . .

HERSHEY'S "PERFECTLY CHOCOLATE" Chocolate Cake

Ingredients:

• 2 cups sugar
• 1-3/4 cups all-purpose flour
• 3/4 cup HERSHEY'S Cocoa
• 1-1/2 teaspoons baking powder
• 1-1/2 teaspoons baking soda
• 1 teaspoon salt
• 2 eggs
• 1 cup milk
• 1/2 cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup boiling water

Directions:
1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans.

2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.

3. 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. 10 to 12 servings.

Old Fashioned Chocolate Frosting

Ingredients

Makes about 3 cups

• 1 1/2 cups confectioners' sugar
• 3 tablespoons unsweetened Dutch-process cocoa powder
• Pinch of salt
• 5 tablespoons unsalted butter, softened
• 4 ounces cream cheese, room temperature
• 7 ounces bittersweet chocolate, melted
• 2/3 cup sour cream

Directions

1. Sift sugar, cocoa powder, and salt into a medium bowl; set aside.
2. Put butter and cream cheese into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high until fluffy. Reduce speed to low. Gradually add sugar mixture. Mix in chocolate and sour cream. Use immediately.