Drumstick Cake

Prep Time: 45 minutes Cook Time: 30 minutes Total Time: 1 hour, 15 minutes Yield: 12-15 servings **cake batter slightly adapted from Hershey Ingredients Cake: 2 cups granulated sugar 1-3/4 cups all-purpose flour 1 cup HERSHEY'S Cocoa 1-1/2 teaspoons baking powder 1-1/2 teaspoons baking soda 1 teaspoon salt 2 large eggs 1 cup whole milk 1/2 cup vegetable oil 3 teaspoons vanilla extract 1 cup boiling water Frosting: 2 sticks salted butter, slightly softened 4 Tablespoons milk 2 teaspoons vanilla extract 4 cups powdered sugar Chocolate Shell: 1 cup semisweet chocolate chips 3 Tablespoons vegetable shortening 1 sugar cone 1 cup roasted, salted peanuts, chopped roughly Instructions Prepare cake: Preheat oven to 350. Butter and flour two 8 inch round baking pans.In the bowl of your mixer, stir together sugar, flour, cocoa, baking powder, baking soda and salt. Add eggs, milk, oil and vanilla; beat on medium speed for 2 minutes. Stir in boiling water. Pour batter into prepared pans.Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes, then remove from pans to wire racks. Cool completely.Prepare frosting: In the bowl of your mixer, beat butter, milk, and vanilla on medium low speed until smooth and combined. With the mixer on low, slowly add powdered sugar until just barely mixed in. Increase speed to high and beat for one minute, until light and fluffy. If frosting is too thick for your taste, beat in more milk, a Tablespoon at a time, until desired consistency is reached. Frost and assemble cooled cake. Refrigerate at least several hours, until frosting is cool and firm to the touch.Prepare chocolate shell: In a microwave safe bowl, heat chocolate chips and shortening, stirring every 30 seconds until smooth. Pour in the center of the cake and spread to the edges, allowing it to drip down the sides. Before the chocolate sets, sprinkle liberally with peanuts, gently pressing into the sides of the cake. Coat the top of the sugar cone in chocolate and nuts, and place in the center. Let chocolate harden before slicing and serving.

How We Started: Regina’s Sweet Temptations is a new business with one mission and one mission only: to be the go-to place for delicious cupcakes and cookies in Bergen County. Baking is my passion – I first learned the art from my Aunt Tally when I was young and then perfected my skills by preparing delicious treats for my three children over the years. I found that I loved seeing the smiles when my friends bit into one of my delicious chocolate chip cookies or admired one of my many creative
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