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Hershey’s “Perfectly Chocolate” Chocolate Cake

06 Sep

{TRIED & TESTED}

Foodelicious Heaven: This is a very easy to bake chocolate cake. The review was so great that I had to give it a try. Well, it turns out to be true that everyone in the family loves it.

Skill Level:
Beginner
Prep Time:
15 Minutes

Ingredients

  • 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 salt
  • 2 eggs
  • 1 cup milk
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup boiling water
  • “PERFECTLY CHOCOLATE” CHOCOLATE FROSTING (recipe follows)

Directions

  1. 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 with “PERFECTLY CHOCOLATE” CHOCOLATE FROSTING. 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.BUNDT CAKE: Grease and flour 12-cup Bundt 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 (2-1/2 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.

    “PERFECTLY CHOCOLATE” CHOCOLATE FROSTING

    1/2 cup (1 stick) butter or margarine
    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 additional milk, if needed. Stir in vanilla. About 2 cups frosting.

http://www.hersheys.com/recipes/184/HERSHEY%27S%20%22PERFECTLY%20CHOCOLATE%22%20Chocolate%20Cake.aspx

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Posted by on September 6, 2011 in Cakes, Chocolate Cakes, Tried & Tested

 

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