My parents, who gave in to my every desire as a kid, let me go on our school trip to Washington D.C. in fifth AND seventh grade. On the second trip (the snowy-er of the two), we visited Hershey, Pa., home to Hershey’s Chocolate World. I remember looking out the window of our charter bus and seeing Hershey Kiss-shaped street lamps being dusted by snow.
And even though I’ve grown up and now have a fancy canister of free-trade cocoa powder in my pantry (damn you, Whole Foods!), I always keep a stout canister of Hershey’s brown powder. This came in handy when Kris’s mom sent me a Hershey’s cookbook, which I love. The recipes are simple and always produce tasty, rich results.
One of my favorites is the Crunchy Topped Cocoa Cake. Contrary to what everyone who eats this moist and perfectly cake-y dessert thinks, it’s not a German chocolate cake. Not that there’s anything wrong with German chocolate cakes.
*Takes a moment to fantasize about a German chocolate cake.*
Oh, hi. Here’s the recipe.
Crunchy-Topped Cocoa Cake
From Hershey’s Classic Recipes (Publications International, Ltd., 2000)
1 1/2 cups all-purpose flour
1 cup sugar
1/4 cup cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1 cup water
1/4 cup plus 2 tablespoons vegetable oil
1 tablespoon white vinegar
1 teaspoon vanilla extract
1. Heat oven to 350 degrees F. Grease and flour 8-inch square baking pan.
2. Stir together flour, sugar, cocoa, baking soda and salt in large bowl. Add water, oil, vinegar and vanilla; beat with spoon or whisk just until batter is smooth and ingredients are well blended. Pour batter into prepared pan.
3. Bake 35 to 40 minutes or until wooden pick inserted in center comes out clean. Meanwhile, prepare Broiled Topping; spread on warm cake. Set oven to broil; place pan about 4 inches from heat. Broil 3 minutes or until top is bubbly and golden brown. Remove from oven. Cool completely in pan on wire rack.
Broiled Topping
1/4 cup butter or margarine, softened
1/2 cup packed light brown sugar
1/2 cup coarsely chopped nuts
1/2 cup sweetened coconut flakes
3 tablespoons light cream or evaporated milk.
Stir together all ingredients in small bowl until well blended.
