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| HERSHEY'S DEEP DARK CHOCOLATE CAKE |
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| Yields 8-10 servings |
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2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup Hershey's Cocoa or Hershey's European Cocoa
1-1/2 tsp. baking powder
1-1/2 tsp. baking soda
1 tsp. salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 tsp. vanilla extract
1 cup boiling water |
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Heat oven to 350. Grease and flour two 9-in. round baking pans or one 13x9x2-in. baking pan. In large bowl, stir together sugar, flour, cocoa, baking powder, baking soda and salt. Add eggs, milk, oil and vanilla; beat on medium speed of electric mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans. Bake 30-35 minutes for round pans, 35-40 minutes for rectangular pan or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely (Cake may be left in rectangular pan, if desired). Frost with One-Bowl Buttercream Frosting. |
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One-Bowl Buttercream Frosting:
6 tbsp. butter or margarine, softened
2-2/3 cups powdered sugar
1/2 cup Hershey's Cocoa or Hershey's European Style Cocoa
1/3 cup milk
1 tsp. vanilla extract
In medium bowl, beat butter. Add powdered sugar and cocoa alternately with milk, beating to spreading consistency (additional milk may be needed). Stir in vanilla. Yields about 2 cups frosting. |
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