Hershey’s “Perfectly Chocolate” Cake Balls

Hershey's Chocolate Cakeballs

Hershey’s Chocolate Cakeballs

So…. This was my last night’s baking episode. I haven’t made cakeballs in a while, because I have been experimenting with a few variety of other recipes. Anways, my mom recently achieved a new designation at her work, which gave me an opportunity to make these deelish cakeballs for her to bring to her workplace. What better way to express my congratulations than with food haha? So, with my mind already made up, I baked into the wee hours of the morning. Seriously till like 3 am!

When making this, baking the cake and making the balls is probably the easiest part. The time-consuming part is the dipping and decorating, depending on how extensive you want the decor/colors to be. There is a lot of waiting in between because you want to freeze the cakeballs for an hour before you dip them so that they do not fall apart.

Check out a few links from my previous blog posts below:

*Hershey’s “Perfectly Chocolate” Chocolate Cake recipe

*Recipe for how to make the cakeballs 

*Different ideas for decorating cakeballs

 

 

 

 

EPIC, EASY, & EFFORTLESS DESSERTS

I don’t even know how long it’s been but here’s for a food packed post to have made that wait worthwhile. I have all these pictures accumulating and just waiting for their moment to shine in a post. Most of my baking is done for occasions like a friend’s birthday or if I am going to a dinner party. Oh and can’t forget my cravings either haha. You know, especially when you see an epic mouthwatering dessert that you just must taste. At what better than recreating it to your liking? Or even when you go to a restaurant and have one of their specialities & think of how nice it would be to be able to make it at home for a midnight snack or what not. Not only that, when you bake you know EXACTLY what it going in your food. It for sure puts all those worries about mystery ingredients to rest.

Looking for something quick to make or just ideas in general? Check out these three easy to make assorted desserts! IMG_2250 Twizzler Chocolate Sandwiches

-Bake your favorite flavor of cake & let it cool (Hershey’s cake recipe here)

-Cut it into 3 x 3 inch squares & cut those in half to make a sandwich

-Fill the inside with buttercream, recipe found here

-Using a piping bag, top the cake with icing & place your candies accordingly IMG_2806

Mini Chocolate Bundt Cakes topped with Glazed Strawberries

-Bake your favorite cake in the mini bundt cake pans (found mine at World Market)

-Make a chocolate ganache to cover it, a combo of about 9 oz of chopped chocolate with 1 cup of heavy cream

-Top it off with a strawberry dipped in a fruit glaze (bought the glaze already made in the grocery store fruits section) IMG_2044 Chocolate Drizzled Pecan Pie with Raspberries

-My ALLTIME favorite pie recipe because you simply mix all the ingredients together and throw them in a pie shell (product is too epic and leaves your taste buds feeling out of this world!)

-You can find the recipe for the pecan pie in a previous blog post of mine here

-Melt some baking chocolate and drizzle it over the pie (i put the melted chocolate in a ziploc bag with the corner cut to make it easier) & for some color add fruits on top

What’s your favorite go-to recipe?

Cheesecake Supreme!

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Cheesecakes. Nuff’ Said. Yea this blog post should probably end right here huh? Lol. Fine fine I’m sure y’all want to hear allll about cheesecake and how to actually make it yourself!! It’s funny because I always get random inspirations after I try delicious dishes at random restaurants & then later try to recreate them at home. Lobster bisque, fondant cakes, broccoli cheddar soup… The list can go on and on. Well, as it happens we have the Cheesecake Factory known for their intricate & flavorful cheesecakes. You really do get overwhelmed just looking at their lengthy menu! It just so happens that this place is quite a drive from my area so going there was always a treat. Just recently though, they opened a Cheesecake Factory in my area & you can only imagine how crazy everyone went when they heard about it. Me & my friends decided to have a Cheesecake Movie night. This was a really smart move because we got to taste like half the menu by sampling the various flavors each of us got. After this though, I really wanted to bake a cheesecake. What better than being able to have your cravings whenever you want, because you can make it? Thankfully, my first try was a success. What’s neat about cheesecakes is that you can use whatever you have available to decorate it. We had some fruits, so I made a chocolate ganache and covered that with an assortment of fruits. For my next try though, I wanted to make it a little different as shown below. I drizzled the cheesecake with caramel and chocolate, sprinkled it with nuts & coconut, & last of all surrounded it with a variety of cheesecake truffles.

For the cheesecake recipe that I used, click here!

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photo 2 photo-10 cophhy

Classic Pecan Pie

pecan pie

Sooo usually when I come back from school, I’ll take a break, study during the evening, and go to the gym to finish it off. Well, the other day I was just so tired! I had too long of a day at school & on top of that had to wait out on that rush hour traffic -____- Now, especially during the semester, any free time I can stumble upon is like gold so I really have to spend it productively. This instance it came down to the decision, did I want to go to the gym or bake a pie??? Now, keep in mind, I have been CRAVING pecan pie for a week or two. DONE DEAL, Pecan Pie it was! Haha now that didn’t take too long. Oh and something else. After searching if I had all the ingredients I came to the conclusion that we did not have any pecans…. I had already made up my mind though on making this, so I had to do with walnuts instead (which by the way tasted just as good). Anyways after making this, I don’t think I could ever eat a pecan pie from the grocery store given all the unknowns that are in those. This is definitely a decision I won’t regret, & you’ll find out too why when you make this pie according to the directions below :)

pecan pie

Classic Pecan Pie

Ingredients

  • 9 inch pie crust, frozen or homemade 
  • 3 cups pecans, chopped
  • 1 ½ cup dark brown sugar
  • ½ cup white sugar
  • 3/4 cup butter, melted
  • 3 eggs, room temperature
  • 1 ½ tbsp all purpose flour
  • 1 ½ tbsp milk
  • 1 ½ tsp vanilla extract

Directions

Preheat: 400 F

  1. Beat the eggs until slightly foamy in a large bowl
  2. Stir in the butter, brown sugar, & white sugar
  3. Whisk in the flour, milk, & vanilla
  4. Add the pecans until they are fully coated
  5. Pour the mix in the pie shell
  6. Bake at 400 F for 10 minutes then lower to 325 F for 40-50 minutes

Homemade Pie Crust

*(Double Crust Recipe- half it for the pecan pie or save the other half in the freezer)*

Ingredients

  • 4 cups flour
  • 1 1/3 cup butter or shortening
  • 2 tbsp sugar
  • 2 tsp salt
  • enough water, ice cold

Directions

  1. Stir together all the dry ingredients
  2. Cut the butter in small chunks into the mix
  3. Fill a separate bowl with ice cold water
  4. Add the ice water to the mixture a couple tablespoons at a time using a fork to mix it
  5. After getting a lump of dough, take it out of the dry ingredients and continue until all the flour mixture is gone

***The reason we use ice cold water is because flour needs water to develop gluten. Gluten is what makes the pie dough so tough to roll. The ice water will inhibit the gluten production and makes the pie dough much easier to handle.

***Recipes adapted from http://www.bakerita.com/pecan-pie/ and http://tikkido.com/node/673

What Better Than A Pumpkin Spice Latte with Choc Swirl Pumpkin Pie?

There’s no season for me when it comes to pumpkin spice anything. It can be eaten anytime & anywhere. Some foods though do just happen to taste better in certain types of weather than others. I guess we can say that Pumpkin Spice is one of those, because it just goes perfect with the nice crispy & chilly fall weather outside! I am in love with this weather because it brings back so many of my past memories from chilly Chicago winters. I always look forward to the Starbucks signature seasonal drinks, one of them being the Pumpkin Spice Latte. The last time I bought it though, it just tasted too sugary and syrupy so I decided that I should attempt to remake it on my own terms. The recipe I found was amazing because it makes enough to last you for about 8 lattes. You can just refrigerate it during the week and take it out whenever you please.

The Famous Pumpkin Spice Latte

Ingredients

For the Pumpkin Spice Syrup:

  • 1 15 oz. can of pumpkin puree or 2 cups of homemade pumpkin puree
  • 2 cups milk
  • 1/2 cup of sweetened condensed milk
  • 1/3 cup brown sugar
  • 2 tablespoons vanilla extract
  • 1 tablespoon cinnamon
  • 2 1/2 teaspoons pumpkin spice mixture or ( 1 tsp nutmeg, 1 tsp ground dried ginger, 1/2 tsp ground cloves, 1/4 tsp allspice)

Remaining Ingredients:

  • ready made coffee
  • whipped cream

Directions

    1. Combine all the pumpkin spice ingredients in a blender and puree for about 30 seconds or till your desired consistency
    2. Pour about 1/2 cup of the mix in a mug and microwave for about 15 seconds
    3. Add a cup of hot brewed coffee and stir
    4. Finish it off with some whipped cream and pumpkin spices
    5. Pour the rest of your mixture in a container to put in the fridge (it will last up to one week)

Chocolate Swirl Pumpkin Pie

  • Servings: 8
  • Print

Ingredients

Crust (or pre-made graham cracker 9 inch crust)

  •  1 1/2 cup crushed gingersnap cookies
  • 5 tablespoons butter, melted
  • 2 tablespoons sugar
  • pinch of salt

Pumpkin Pie Filling

  • 3 eggs, room temperature
  • 15 oz. of pumpkin puree (1 can)
  • 1/2 cup heavy cream (or coconut milk)
  • 1/2 cup brown sugar
  • 2 1/2 teaspoons of pumpkin spice mix (make your own: 1 1/2 tsp cinnamon, 1/2 tsp ground ginger, 1/2 tsp ground cloves, 1/4 tsp nutmeg)
  • 1/2 teaspoon salt
  • 1/2 cup Nutella (or ½ cup of chocolate chips)

Whipped cream

  • 1 cup heavy cream
  • 1 teaspoon vanilla extract
  • 1 tablespoon granulated sugar

Directions

Preheat to 350 F

    1. If making your crust from scratch, spray a 9 inch pie dish with nonstick cooking spray and set aside. Combine the crushed gingersnap cookies with the butter, sugar, and salt. Press into the prepared pie dish about halfway up the side. Bake the crust for about 10 minutes and let it cool.
    2. Whisk the eggs together and add the remaining ingredients for the pie except for the Nutella/chocolate.
    3. Reserve one cup of your mixture and set aside. Pour the remainder of the pie mix into the crust.
    4. Microwave the Nutella for 30 seconds. Mix the reserved cup of pie mix with the Nutella until well combined.
    5. Drop spoonfuls of the mix all over the pie and swirl it gently with a knife.
    6. Bake for about 55 minutes or until the filling is set (it will jiggle slightly).
    7. Cool for an hour.
    8. For the whipped cream topping: whip the cream, vanilla, and sugar for 3-5 minutes until stiff peaks form using an electric hand mixer or hand whisk.

Notes:

– if your pie survives a day in your household, you can store the pie for up to four days refrigerated or can freeze it for up to 3 months

– you can make this recipe without the chocolate swirl if preferred

-if using mini graham cracker crusts, decrease the baking time from 55 minutes to 15-17 minutes

Any favorite seasonal recipes or foods?

Espresso Chocolate Chip Brownie Cookies

So I haven’t posted in a while… Doesn’t mean I haven’t stopped baking though! I have a couple of deelish recipes so keep posted this whole week. I actually went a whole week without cooking or anything because of college tests. It’s all good now though. To celebrate I made these moist and chewy espresso chocolate chip brownie cookies. Oh and also some cream cheese glazed cinnamon rolls which will appear in my next post!

P.S. Be expecting a bunch of pumpkin spice recipes coming up. Tis’ the season after all and I am all but obsessed haha :)

Espresso Chocolate Chip Brownie Cookies

Ingredients:

  • 3 ounces unsweetened chocolate, chopped
  • 2 cups semisweet chocolate chips ( you can use any type you want- i did half milk/semisweet)
  • 8 Tablespoons (1 stick) unsalted butter, diced
  • 3 large eggs
  • 3/4 cup sugar
  • 2 teaspoons instant coffee granules
  • 3/4 cup all-purpose flour
  • 1/3 teaspoon baking powder
  • 1/4 teaspoon salt

Directions:

Preheat: 350 F

  1. Put together the unsweetened chocolate, 1 cup of the chocolate chips, and butter in a double boiler. (put them in a small pan inside a larger pan filled halfway with boiling water). Stir until melted. Be careful not to overheat.
  2. Whisk together your eggs, sugar, and instant coffee granules for a couple minutes until thick.
  3. Add the chocolate mixture to the bowl and mix well.
  4. In a different bowl, stir together the flour, baking powder, and salt. Stir in your last 1 cup of chocolate chips.
  5. Add the flour mixture to the chocolate mixture and stir until combined.
  6. Put a tablespoon of batter about 2 inches apart from each other on the cooking sheet.
  7. Bake for 10-12 minutes.

Larger Version of My Strawberry Chocolate Bundt Cake

Let me just warn you. If don’t own a bundt cake pan and go out to buy one now, you will not be able to stop making bundt cakes! Trust me, there are plenty of flavors out there for you to try. Oh and plenty of toppings as well. The options are pretty much endless. Whenever I have too much free time on my hands I like to bake something. It takes forever though to choose the perfect recipe from foodgawker.com, so due to my laziness I decided to use my classic chocolate Hershey’s cake recipe. Yup, and I just had to use that bundt cake pan! After the cake was done, another dilemma came up. What frosting to use?! For some reason, I am a fail at frostings and have yet to find the perfect healthy one. My original one I’d use is basically butter and powdered sugar but I’ve been trying to experiment with different recipes to find something different. If you are lazy, the easiest frosting is just to melt baking chocolate squares and pour that allll over the cake, as I did :) My only mistake that I realized later was that after you refrigerate it, that the chocolate will harden and make it even tougher to cut the cake. Not too big of a deal, certainly didn’t stop me from eating it haha. For the end, I topped it off with sweetened coconut and my favorite- the glazed strawberries.

P.S. and yes, those mini strawberry chocolate bundt cakes I made in an earlier post helped inspire this! I just had to make the big version :)

OMG almost forgot, but this recipe was not just any chocolate cake, it was a TRES LECHES CHOCOLATE CAKE! Really Easy. Just mix a combination of evaporated milk (1 12oz can), sweetened condensed milk (1 14 oz can) , and heavy cream (1 1/2 cups) and pour it over the cake. Let it soak for a couple hours. And by the way, the measurements for the milk mixture to soak it in do not have to be exact. There are many variations as to how much you put of each type of milk, but I chose these.

Chocolate Galore!

Oh birthdays, birthdays, birthdays. You gotta love them, especially when you are on the receiving end of it haha. I always love coming up with a homemade cake idea just because there are so many distinctive ones out there, plus they beat those grocery store artificial cakes without a doubt. Well, if you love chocolate, then you are in the right place!

Chocolate Kit-Kat M&M Surprise

Basically, it consists of two 8 inch round cakes stacked with icing in between (I used the Hershey’s Chocolate Cake recipe). Break the Kit Kats in twos and surround the cake with them (shouldn’t take more than 12 packs of the normal sized ones). Take any color ribbon you have on hand and tie it around the Kit-Kat edges to keep them together from falling off. Finally, I iced the top and scattered M&Ms all around.  Ta-da! That’s it, a lot simpler than it looks :)

 

‘Mazin Macaronz

Yes, I have finally made the epic macaron! And no, not that coconut macaroon that many people got confused with when I told them about these lol. Pictures of this vivid flawless cookie have always inspired me due to  the allure of the simplicity of it. I have to admit, my first try at making macarons was an epic FAIL. Although macarons are just a cookie, the steps in making them are exact and there are many opportunities for one to make a minor but fatal mistake. In my case, I think that I overmixed the mixture and as a result the cookies turned out sticky and small at the end.

No Worries! I was pretty determined and for the next try invited some friends over and we attempted another go at these delicate beauties. Do not let fear discourage you from making these cookies. From what I realized, all it takes is patience and preciseness and you will be good to go. It’s really just like any other recipe if you think about it, just follow directions. As you can see from the pictures, our second try was a SUCCESS :)

Chocolate Macarons featuring :

Chocolate Chip Cookie Dough, Chocolate Espresso, and Chocolate Coconut Fillings

We used a scale to measure all our ingredients because the recipe is in grams and you do have to be precise. For the almond flour, which is shown in this picture, we blended sliced almonds in a food processor to make it.

Mixing the Chocolate Chip Cookie Dough Filling!

The circles are not shown but we drew about 12 on each cookie sheet and used a juice cap as a template. Each cookie should be 2 inches apart from each other and the circles were roughly around 1 inch in diameter but that can vary due to your choice. We let the batter rest on the cookie sheets for about 45 minutes before putting it in the oven.

The cookies rose this time!! It was also exciting to see those little “feet” that are so notorious of the macaron. They are very delicate by the way, so be extremely careful when lifting them off the cookie sheets.

Macarons Ready to Be Iced

Our Deeelish Macarons! The left row is the chocolate chip cookie dough filling, followed by the chocolate coconut filling, and finally the chocolate espresso filling.

Chocolate Macarons

Ingredients:

  • 110 grams Almond Flour
  • 200 grams minus 2 Tbsp Powdered Sugar
  • 50 grams Sugar
  • 2 Tbsp Powdered Cocoa
  • 100 grams of Egg Whites (3-3 1/2 eggs; various opinions about aging them but I didn’t and they turned fine)

Directions:

  1. Line two baking sheets with parchment paper and draw the circles using a template such as a juice cap and space them 2 inches apart.
  2. If you don’t have the almond meal bought, then take almonds and pulse them in the food processor until fine.
  3. Measure all your ingredients that you will need using the scale and set aside for combining them later.
  4. Add the powdered sugar and cocoa powder to the food processor and pulse until well incorporated.
  5. Take the egg whites and beat them with an electric mixer in a large bowl for a few minutes until they are foamy. Slowly add the granulated sugar to the egg whites mixture and beat until stiff peaks form.
  6. Fold in the dry ingredients into the egg whites with a rubber spatula, about 50-60 strokes (you will know it is ready when the mixture flows like lava and makes a thick ribbon when lifted that will sink slowly)
  7. Fit a round tip onto your piping bag, fill with the macaron mixture, and pipe onto the predrawn circles.
  8. Let the batter rest for about 45 minutes.
  9. Preheat your oven to 300 F.
  10. Bake for about 12 minutes and let the macarons cool before you ice them.

Chocolate Chip Cookie Dough Icing recipe can be found here:

http://www.raspberricupcakes.com/2011/10/strawberry-milk-macarons-with-cookie.html

Chocolate Espresso and Chocolate Coconut Icings:

*this icing recipe can vary based on your tastes

-Simmer 1/2 cup of heavy cream and add it to about 2 oz of chocolate. Flavor it to your liking. We used espresso powder in one bowl and put sweetened coconut in the other. Simple amazing!!

Chocolate Strawberry & Raspberry Napoleon

Puff pastry is one of my favorite desserts to work with because it is just so easy to use! It’s pretty simple too and you can design it however you like for the finished product. You can add whatever fruit floats your boat to this recipe. In my case, I added raspberries to it. It’s basically a pastry sandwich though, with a chocolate cream cheese spread inside topped with sliced strawberries. The outside is simply raspberries and powdered sugar for a deeeelish dessert that will look amazing and taste even better! The colors look great together and having some green mint on the cover tops it off. It’s funny because I actually forgot to buy mint for this recipe so I made my own “mint leaves” from the green leaves on the strawberries haha. Lesson learned: always make the best out of what you have and you will come out with something quite incredible, so never underestimate your capabilities.

Chocolate Strawberry & Raspberry Napoleon

Ingredients:

  • 1 package of Puff Pastry sheets, defrosted
  • 8 oz. cream cheese, room temp
  • 1 1/2 cups of sliced strawberries
  • 1/2 cup of raspberries
  • 1/4 cup plus 3 tbsp sugar
  • 3 tbsp unsweetened cocoa
  • 2 tbsp plus 2 tsp milk
  • 1/2 tsp vanilla extract
  • 1 egg
  • powdered sugar, for topping
  • mint leafs, for topping
Directions:
  1. Preheat the oven to 400 F. Fold out the puff pastry sheets and cut them into 6 pieces (if you want to do the mini ones) or cut them into 2 longwise pieces (for the larger design)
  2. Brush the top of the pastry sheets with egg and place into the oven for about 10 minutes or until puffed up and golden
  3. Once they are finished, let them cool off while you prepare the cream cheese filling
  4. In one bowl, combine the softened cream cheese, milk, and vanilla extract by mixing them with a fork
  5. In another bowl, mix together the sugar and unsweetened cocoa
  6. Pour the sugar mixture into the cream cheese bowl and mix well
  7. Now you can start assembling the puff pastry sandwiches
  8. Place one puff pastry down and cover with a layer of the chocolate cream cheese and then top with strawberries
  9. Put another puff pastry on top and then sprinkle powdered sugar on top in addition to putting whichever toppings you like

When in Doubt, Make Cakeballs!

Cakeballs: simplicity and flavor all packed in one bite. I first encountered these in high school when someone brought them in a plastic container for a birthday. Asking for directions on how to make these, I basically heard: bake a cake, mash it, mix in icing, form balls, dip in chocolate. Pretty simply, right? Well not really haha. When you actually go through the steps, it’s much more time consuming than you would think. I think it’s all worth it in the end though, for sure. For detailed steps, check out my previous blog post on The Legendary Cake Ball.

So a couple weeks ago, one of my best friends was coming for the summer from school in Ireland. I wasn’t really sure at first what to make as a welcome-home present, so of course I had to make some cakeballs! You can never go wrong with them, everyone loves them. By the way, these were red velvet flavored with cream cheese icing- my absolute favorite flavor of cake ball :)

A World of Cupcakes

Im not really sure why but I just never gave much thought to cupcakes. It was always about cakes, cakes, cakes, ever since I started watching Ace of Cakes and Cake Boss which highlighted the potential of a simple cake mix. Just recently though I got hooked onto DC Cupcakes. I know, they’re just cupcakes and you probably think you can’t do much with them. Wrong. The amazing displays they did on that show were as cool as Cake Boss, though I still prefer fondant over icing any day. After watching the first whole season, me and my sister got inspired and decided that we were going to make cupcakes! A search for a cupcake pan failed, so we went and bought a mini cupcake pan as well as the regular 12 piece cupcake pan. We used the recipe for the Hershey’s Perfectly Chocolate Cake for the cupcakes and a buttercream recipe for the frosting. Our first try at the cupcakes was with a banana nut recipe which was a cooking disaster.. I think we put too much banana in the mix because after an hour, the mini cupcakes were still not cooked! Not to worry though, we had a backup Hershey’s Chocolate Cake recipe which hasn’t failed us to date. The cupcakes tasted great not to mention the homemade icing too! Can’t wait to buy new icing tips and experiment with different designs :)

Homemade Buttercream Icing 

Ingredients:

  • 1 cup of shortening
  • 4 cups of confectioners sugar
  • 1/4 tsp salt
  • 1 tsp pure vanilla extract
  • 3 ounces heavy cream
Directions:
  1. Cream the shortening until fluffy and consistent.
  2. Add the confectioner’s sugar and mix well.
  3. Mix in the remaining ingredients: salt, vanilla, and heavy cream
Tips:
-You can use butter instead if you don’t have shortening or prefer a sweeter icing. Or an even different combo would be doing half butter and half shortening

 

 

Hershey’s “Perfectly Chocolate” Chocolate Cake

Have you ever thought of making those recipes that you see on the back of food product boxes? The thought never crossed my mind until recently and before then, I never gave much credit to these recipes because well they weren’t exactly authentic. I proved myself wrong when I tried the recipe for the Hershey’s “Perfectly Chocolate” Chocolate Cake that I found on the back of the Hershey’s Cocoa.

Surprisingly, it actually tasted so much better than the generic cake box mixes! The ingredients were pretty simple too which I liked because you most likely always have them on hand, therefore making this recipe a convenient choice. I chose to use a bundt cake pan because it looks unique and is perfect for any occasion. I wanted something quick and easy so I picked mint flavored white chocolate candy coating for icing, which really is a unique flavor because no one expects that burst of minty sharpness when biting into a normal chocolate cake. You could add peppermint extract to normal white chocolate chips if you still want the minty flavor but couldn’t find the mint candy coating. This recipe also asks for a LOT of sugar (2 cups) so you could reduce it to 1 1/2 cups or even 1 cup and it would probably taste just as good if you want it to be healthier, though I haven’t tried that yet..

Here is the recipe for Hershey’s “Perfectly Chocolate” Chocolate Cake

Ingredients:

  • 2 cups sugar
  • 1 3/4 cup all-purpose flour
  • 3/4 cup Hershey’s Cocoa
  • 1 1/2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 1 tsp. salt
  • 2 eggs
  • 1 cup milk
  • 1/2 cup vegetable oil
  • 2 tsp vanilla extract
  • 1 cup boiling water

Directions:

  1. Pre-heat your oven to 350 F
  2. Combine all your dry ingredients in a bowl and mix
  3. Add in the eggs, milk, oil, and vanilla and beat on medium speed for about 2 minutes
  4. Stir in the boiling water (the batter should become thinner)
  5. Pour into pans and bake for about 30-35 minutes or until wooden pick inserted into middle comes out clean.