Chocolate Cake - Hershey's
2 C sugar
1 ¾ C all-purpose flour
¾ C HERSHEY'S Cocoa
1 ½ t baking powder
1 ½ t baking soda
1 t salt
2 eggs
1 C milk
½ C vegetable oil
2 t vanilla extract
1 C boiling water
"PERFECTLY CHOCOLATE" CHOCOLATE FROSTING
∙ Heat oven to 350°F.
∙ Grease and flour two 9-inch round baking pans.
∙ 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.
∙ 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.
∙ Makes 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.
BUNDT CAKE:
∙ Grease and flour 12-cup fluted tube pan.
∙ Heat oven to 350°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 ½ inches in diameter) with paper bake cups.
∙ Heat oven to 350°F.
∙ Fill cups ⅔ full with batter.
∙ Bake 22 to 25 minutes.
∙ Cool completely.
∙ Frost.
∙ About 30 cupcakes.
"Perfectly Chocolate" Chocolate Frosting
½ C (1 stick) butter or margarine
⅔ C HERSHEY'S Cocoa
3 C powdered sugar
⅓ C milk
1 t vanilla extract
∙ Melt butter.
∙ Stir in cocoa.
∙ Alternately add powdered sugar and milk, beating to spreading consistency.
∙ Add small amount additional milk, if needed.
∙ Stir in vanilla.
∙ About 2 C frosting.