This is our favorite go-to recipe for a truly wonderful chocolate cake. It comes straight off the Hershey’s Cocoa container.
2 cups sugar
1 3/4 cups all purpose flour
3/4 cup Hershey’s cocoa
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon of salt
2 eggs
1 cup of milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
“Perfectly Chocolate” Chocolate Frosting
Heat oven to 350 degrees F
Grease and flour two 9-inch baking pans. (Cutting wax paper to fit bottom of pan works quite well in releasing baked cake).
Combine dry ingredients in large bowl.
Add eggs, milk, oil and vanilla; beat on medium speed 2 minutes.
Stir in boiling water (batter will be thin).
Pour into pans.
Bake 30-35 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. (see below)
“Perfectly Chocolate” Chocolate Frosting
1/2 cup (one stick) butter
2/3 cup Hershey’s Cocoa
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract
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.
