OK. I have a confession. I am approaching 40 years old (rather quickly!) and I have never made a cake from scratch. Don't get me wrong, I've made cakes before, but was always helped by my good friends Betty Crocker and Duncan Hines. So, when I was putting my life list together last year, one of the things I added was making a two-tier chocolate cake and frosting from scratch. See, life lists are not just all about sky diving and wrestling bears and stuff like that.
This past weekend I decided it was time to roll up the sleeves and give it a whirl. I figured I would start with a classic recipe for cake, so I went with this Hershey's recipe at this link. The only substitution I made was using Ghirardelli cocoa powder instead of Hershey's.
Directions were easy and the batter came together just fine.The two-tier aspect of it was a little stressful, as there was some sticking to the pans when the cakes came out of the oven. Fortunately, it was not anything that the frosting could not cover up. Yes, frosting covers a multitude of sins. The finished product was a little "rustic" in appearance, but tasted great.
With that, I am checking this off the list!