Sugar Mommas’ BBQ Chocolate Cake

Antoinette “forked over” the recipe. She actually combines two classics: Hershey’s “Perfectly Chocolate” Chocolate Cake and Philadelphia Cream Cheese’s Chocolate Philly Frosting. How Antoinette combined these two recipes we have no idea…but it is heavenly. We sassed it up below!

2 c. sugar • 1 ¾ c. all-purpose flour* • ¾ c. Hershey’s Cocoa* • 1 ½ tsp. baking powder • 1 ½ tsp. baking soda • 1 tsp. salt • 2 eggs • 1 c. milk* • ½ c. vegetable oil • 2 tsp. vanilla extract • 1 c. boiling water

Grease and flour two 9” rounds.* Heat oven to 350° F.

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

Bake 35 to 40 minutes or until wooden pick inserted in center comes out clean. Cool completely. Frost This cake is versatile and can be made as a sheet cake, three layer, bundt or cupcakes as well.

*Sass it up: Use Valrhona Unsweetened Cocoa Powder in lieu of Hershey’s Cocoa; King Arthur Flour or Swan’s Down Cake Flour, and whole milk – though you can always reduce your calories with low fat milk.

3 oz. cream cheese 1 Tbsp. milk* 2 ½ c. confectioners' sugar 1 oz. square unsweetened chocolate,* melted 1 tsp. vanilla Dash of salt

In medium bowl, blend the cream cheese and the milk. Add the sugar gradually, blending it in well. Add the melted chocolate, vanilla, and salt. Mix well.

Use whole milk; try 1 oz. of Callebaut Semi Sweet Chocolate Discs (in lieu of 1 oz. unsweetened chocolate square).

The Sugar Mommas always like to gussy up our desserts, especially if we’re going to a party! We suggest decorating this cake with Valrhona Perles Craquantes (dark chocolate covered crunchy cereal) for extra texture or Cacao/Barry® Mini Semi-Sweet Chips. A little chocolate pop never hurts – evil delicious!