Heavenly Hostess Cake
2 Cups Flour
2 Cups Sugar
3/4 Cup Hershey's Cocoa
2 Teaspoons Baking Soda
2 Eggs (I use large eggs)
1 Teaspoon Salt
1 Cup Buttermilk
1 Cup Mazola Vegetable Oil
1 1/2 Teaspoons Vanilla Extract
1 Cup Boiling Water
Preheat Oven to 300° F
lightly grease and flour cake pans/or baking dish(9x13)
Place all the ingredients into a mixing bowl.
Mix at medium or medium high speed until all ingredients are blended and smooth.
Pour into greased and floured baking dish/or pans
Test by sticking with knife. If it comes out clean, it's done! (30-45min for 9 inch cake pans, 1 hour for the 9x13 baking dish)
Allow to cool.
Marshmallow Fluff Frosting
1 stick butter or margarine softened
1 teaspoon vanilla extract
4 cups sifted confectioners' sugar (approximately 1 lb.)
16 oz.Marshmallow fluff
2 tablespoons milk
In a large bowl, cream butter with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl. Add marshmallow fluff. Add milk for smooth consistency(may need more.) Keep in refrigerator until firm enough to fill the inside layers of the cake.
12 oz. Semisweet chocolate chips
1/2 cup half/half
3 tbl. butter
2 tsp. brandy
In a sauce pan over low heat add butter and chocolate. Slowly add in cream and add brandy. Stir until completely smooth. After filling your cake, (crumb coat)begin pouring and spreading your ganache to cover all sides of the cake. Refrigerate to set. Next, pour and spread another layer of ganache, Refrigerate and Indulge!
Enough to cover a 9 inch cake
Hope you all are having a wonderful week!
Keep it Hip and Fresh