Note: This is a doctored up version of the cake, the original recipe can be found here.
I’ve been making this cake for a few months now and I’ve been altering it as I go because my family found it a little too dry for their liking while I, personally, like it both ways. I did try it with the marshmallows added to it the first time (I used a whole bag of the small ones) and it came out pretty amazing. Since then, I’ve just been doing homemade frosting. Also, I do not recommend using water like it says you can substitute with, it just doesn’t taste the same. You may scroll down for the recipe.
Dauntless Cake Recipe
2 cups all-purpose flour
1 cup sugar
1/2 cup unsweetened Hershey’s cocoa
1/2 cup butter, softened
1 cup evaporated milk
1 1/4 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon Folger’s instant coffee (1 packet if you get the box of instant packets)
1 box of Royal instant chocolate pudding
Combine ingredients in mixing bowl – simply add in the box of pudding, no need to make it. Beat at low speed until ingredients are combined until batter is smooth. Pour into a greased baking pan – I use a glass one and butter-flavored spray. Bake in preheated over at 350 degrees farenheit for 30 to 40 minutes – 28 minutes if you’re using convection.
Hershey’s Chocolate Frosting
1/2 cup (1 stick) butter or margarine
2/3 cup HERSHEY’S Cocoa
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract
Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency.
Add small amount additional milk, if needed. Stir in vanilla. About 2 cups frosting.
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