First Try with a Pastry Bag

Inspired by my new affiliate Sugarcream’s cute and simple decorating technique, I decided to try my hand at decorating. This was my very first time using a piping bag! Most of them were hilariously disastrous, but a few came out okay! I need much more practice, but I’m happy with the way they came out.

I think I prefer the light and fluffy Hershey’s cake recipe I posted here, but this one was delicious, classic, and unbelievably easy!

Recipe from the Better Homes and Garden Cookbook

Chocolate Cake
Makes 12-16 cake servings, or 24 cupcakes

¾ cup butter
3 eggs
2 cups flour
¾ cup unsweetened cocoa powder
1 tsp. baking soda
¾ tsp. baking powder
½ tsp. salt
2 cups sugar
2 tsp. vanilla
1 ½ cups milk

Allow butter and eggs to stand at room temperature for 30 minutes. In a medium bowl stir together flour, cocoa powder, baking soda, baking powder, and salt; set aside.

Preheat oven to 350F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, ¼ cup at a time, beating on medium speed until well combined. Scrape sides of bowl; beat 2 minutes. Add eggs one at a time, beating after each addition. Beat in vanilla. Alternately add flour mixture and milk to butter mixture, beating on low speed after each addition just until combined. Beat on medium to high speed for 20 seconds more. Spread into greased pans or lined cupcake pans.

For 8-inch pans and 13x9x2 inch pan, bake for 35-40 minutes; for 9-inch pans bake for 30-35 minutes; for cupcakes bake for 20-25 minutes. Test by inserting a toothpick in the middle; should come out clean. Cool thoroughly and frost with desired icing.