2 cups Sugar 1-1/3 cup All Purpose Flour
3/4 cup Hershey’s Cocoa 1-1/2 cup Baking powder
1-1/2 teaspoon Baking soda 1 teaspoon Salt
2 Eggs 1 cup Milk
1/2 cup Vegetable oil 2 teaspoons Vanilla extract
1 cup Boiling water
Directions:
1.) Heat oven to 350°F. Grease and flour two 9-inch round baking pans. 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. 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. Makes 10 to 12 servings.
VARIATIONS:
ONE-PAN CAKE: Grease and flour 13x9x2-inch baking pan. Heat oven to 350° F. 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°F. Pour batter into prepared pans. Bake 30 to 35 minutes. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost.
CUPCAKES: Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Heat oven to 350°F. Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. Frost. About 30 cupcakes.
Hershey's "Perfectly Chocolate" Frosting
Hershey's "Perfectly Chocolate" Frosting
1 stick (1/2 cup) butter or margarine
2/3 cups Hershey’s Cocoa
2 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract
Directions:
1.) Melt butter. Stir in cocoa. 2.) Alternating, add powdered sugar and milk, beating on medium speed to spreading consistency. Add more milk, if needed. Stir in vanilla. Makes about 2 cups.
