Worlds Best Recipes: Hershey's Perfectly Chocolate Cake

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Thursday, December 26, 2013

Hershey's Perfectly Chocolate Cake

Below are various ways to make this wonderfully delicious chocolate cake including making it into cup cakes. Kids just simply love this wonderful chocolate cake made into cup cakes. I bet if you ever make them you'll make these wonderful cup cakes again and again.

Ingredients

Cake:

1. 2 cups white sugar

2. 1 3/4 cups all-purpose flour

3. 3/4 cup HERSHEY®'S Cocoa Powder

4. 1 1/2 teaspoons baking powder

5. 1 1/2 teaspoons baking soda

6. 1 teaspoon ground sea salt

7. 2 large eggs

8. 1 cup whole milk

9. 1/2 cup vegetable oil

10. 2 teaspoons vanilla extract

11. 1 cup boiling water

Frosting:

1. 1/2 cup butter

2. 2/3 cup HERSHEY®'S Cocoa Powder

3. 3 cups confectioners' sugar

4. 1/3 cup milk

5. 1 teaspoon vanilla extract

Instructions

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.

To make "Perfectly Chocolate" Chocolate Frosting: 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.

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.