Hershey's Perfectly Chocolate Chocolate Cake
Author: Hershey's Kitchen
Recipe type: Dessert
Serves: 10-12
- 2 c. sugar
- 1¾ c. all-purpose flour
- ¾ c. Hershey's Cocoa
- 1½ tsp. baking powder
- 1½ tsp. baking soda
- 1 tsp. salt
- 2 eggs
- 1 c. milk
- ½ c. vegetable oil
- 2 tsp. vanilla extract
- 1 c. boiling water
- ½ c. (1 stick) butter or margarine (unsalted butter is always best!)
- ⅔ c. Hershey's Cocoa
- 3 c. powdered sugar
- ⅓ c. milk
- 1 tsp. vanilla extract
- Heat oven to 350 degrees.
- Grease and flour two 9-inch round baking pans.
- Combine dry ingredients in large bowl; add eggs, milk, oil and vanilla and beat on medium speed 2 minutes.
- Stir in boiling water (batter will be thin); pour into pans.
- Bake 30-35 min or until wooden pick inserted in center comes out clean.
- Cool 10 min.; remove from pans to wire racks. Cool completely.
- Frost with "Perfectly Chocolate" Chocolate Frosting.
- Melt butter. Stir in cocoa.
- Alternately add powdered sugar and milk, beating to spreading consistency.
- Add small amount of additional milk, if needed.
- Stir in vanilla.
- Yields about 2 cups.
1) I made cupcakes using 2.5" diameter muffin tins filled with paper baking cups. I filled each cup about two thirds and baked 22-25 minutes.
Recipe by My Delicious Blog at https://www.mydeliciousblog.com/hersheys-chocolate-cake/
3.5.3251