My simple Naked Chocolate cutlet
Hershey’s Chocolate cutlet
For the cutlet
2 mugs sugar
13⁄4 mugs each- purpose flour
3⁄4 mug cocoa( i used hershey cocoa)
11⁄2 tsp baking greasepaint
11⁄2 tsp baking soda pop
1 tsp swab
2 eggs
1 mug milk
1⁄2 mug vegetable oil painting
2 tsp vanilla excerpt
1 mug boiling water( i put 1 tbsp instant coffee)
Heat roaster to 350 degrees.
Combine dry Constituents in large coliseum.
Add eggs, milk, oil painting and vanilla.
Beat on medium speed 2 twinkles.
Stir in boiling water( batter will be thin).
Pour into 2 oiled and floured 9″ round kissers
.
Singe 30- 35 twinkles or until toothpick fitted in center comes out clean.
Cool 10 twinkles, also remove to wire racks and cool fully.
For the FROSTING
1⁄2 mug( 1 stick) adulation or margarine
2⁄3 mug cocoa
3 mugs pulverized/ icing sugar
1⁄3 mug milk( i used fresh milk)
1 tsp vanilla excerpt
Melt adulation.
Stir in cocoa.
Stir in vanilla.
Alternatively add powdered sugar and milk, beating on medium speed to spreading thickness.
Add further milk, if demanded.
- got the form from hershey’s cocoa vessel.