The more at ease, I become with cooking, the more I venture out on my own and make my own recipes. Although, I am surrounded my fabulous cookbooks which I continually pull out and recipes on the Internet, I end up making changes and feeling like the recipe is mine. I usually give the credit for the inspiration of the recipe.
This time was more difficult. I was in a hurry, (what's new?) and wanted to bake a birthday cake for my grandson. In looking for simple recipes, I came upon several chocolate syrup chocolate cakes. I printed up a few to find they were the same or close enough to the same. The minor differences did not seem to make any difference in the recipe. Who do I give the credit to? With this cake, I had a few but Paula Deen and Hershey's were the most famous names. I ended up with Paula Deen's, only because the paper with her recipe was on top of the Hershey sheet.
The cake took forever to bake Paula said 25 - 30 minutes. Hershey said 35 - 40 and I say longer than that, until it is done. I put that cake back so many times, I lost count of how long it took. It is worth the frustration though.
Chocolate Syrup Cake- Paula Deen and Hershey's Adapted
1/2 cup oil
1 cup sugar
1 cup gluten-free flour mixture
1 teaspoon baking powder
1/8 teaspoon salt
1 teaspoon pure vanilla extract
14-ounces chocolate syrup
2 ounces strawberry syrup
1 cup of chocolate chips
Preheat oven to 350 degrees F. Grease and flour a bundt pan.
Sift flour, baking powder, and salt together in another bowl. Add to creamed mixture, continuing to beat.
I'm linking this post to Cook Like A Star event, featuring Paula Deen and The Deen Brothers, hosted by Zoe of Bake For Happy Kids, Diana of Domestic Goddess Wannabe and Joyce of Kitchen Flavours.
Linked to In and Out of the Kitchen Foodtastic Friday