Hershey’s with almond cake by Leo
2 cups of all purpose flour
1 1/3 cups of granulated sugar
1 cup of sour cream
4 large eggs
2/3 cup light brown sugar
1/4 cup of vegetable (or canola) oil
1/3 cup of hot boiling water
1 cup of almond milk
1/2 cup Hershey's unsweetened cocoa powder
1/2 of a small bar of Hershey's with almonds melted
1 tsp baking powder
1 1/2 tsp baking soda
2 tsp of vanilla extract
1 tsp of almond extract
1/2 tsp salt
1 tsp of almond meal
For the Chocolate Buttercream Frosting:
2 sticks of unsalted butter
4 cups of sifted powdered sugar
1/2 cup of Hershey's unsweetened cocoa powder
1 tsp of vanilla extract
1/4 tsp of salt
First whisk your flour, sugar, brown sugar, cocoa powder, baking powder, baking soda, salt, and almond meal in one bowl. Mix until well combined. In another bowl, mix the sour cream, eggs, vegetable or canola oil, hot water, almond milk, small melted Hershey's with almonds bar, vanilla extract, and almond extract in another bowl. Whisk until well combined. Now make a well in the dry ingredients, and pour the wet mixture into the dry mixture, and whisk until well combined. You do not want to over mix a chocolate cake or else it won't taste as good. Add your almonds to the mixture, and just fold the almonds in the mixture. Bake at 325°F (162.778°C) for about 18-20 minutes. For the buttercream frosting, mix the butter, until smooth, light, fluffy, and creamy. Then add your vanilla, then your cocoa powder, and then the salt. Add your powdered sugar slowly, about half at a time. Then mix at a low speed for about 2 minutes, for decoration add sliced almonds, and almonds. And then, your cake is ready, enjoy! 😊
