Recipes

"PERFECTLY CHOCOLATE" Chocolate Cake

Ingredients

  • 2 cups sugar
  • 1 ¾ cups all-purpose flour
  • ¾ cup HERSHEY®’S Cocoa Powder
  • 1 ½ teaspoons baking powder
  • 1 ½ teaspoons baking soda
  • 1 teaspoon salt
  • 2eggs
  • 1 cup milk
  • ½ cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup boiling water
  • ½ cup butter or margarine
  • ⅔ cup HERSHEY®’S Cocoa Powder
  • 3 cups powdered sugar
  • ⅓ cup milk
  • 1 teaspoon vanilla extract
  • Directions

  • Step 1

    Heat oven to 350 degrees F. Grease and flour two 9-inch round baking pans.

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  • Step 2

    Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.

  • Step 3

    Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with “PERFECTLY CHOCOLATE” CHOCOLATE FROSTING.

  • Step 4

    “PERFECTLY CHOCOLATE” CHOCOLATE FROSTING: Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency.

  • Step 5

    Add small amount additional milk, if needed. Stir in vanilla.

  • VARIATIONS:

    ONE-PAN CAKE: Grease and flour 13x9x2-inch baking pan. Heat oven to 350 degreesF. Pour batter into prepared pan. Bake 35 to 40 minutes. Cool completely. Frost.

    THREE LAYER CAKE: Grease and flour three 8-inch round baking pans. Heat oven to 350 degrees F. Pour batter into prepared pans. Bake 30 to 35 minutes. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost.

    BUNDT CAKE: Grease and flour 12-cup fluted tube pan. Heat oven to 350 degrees F. Pour batter into prepared pan. Bake 50 to 55 minutes. Cool 15 minutes; remove from pan to wire rack. Cool completely. Frost.

    CUPCAKES: Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Heat oven to 350 degrees F. Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. Frost. About 30 cupcakes.

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