Friday, August 16, 2013

CHOCOLATE TANGERINE CAKE

CHOCOLATE TANGERINE CAKE
2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup HERSHEY'S Cocoa
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
3 drops dōTERRA tangerine essential oil

Mix well and pour in greased cake pan. Bake at 350° for 30-35 minutes. Frost with “Perfectly Chocolate” Chocolate Frosting
 
 
"PERFECTLY CHOCOLATE" 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
3 drops dōTERRA tangerine essential oil

Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spread consistency. Add small amount additional milk, if needed. Stir in vanilla. Makes about 2 cups of frosting.

You will need;  doTERRA Summer Splash Kit

Visit:  www.simplepleasure.biz for details.

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