This is one of the best chocolate cake recipes I’ve EVER made. Plus, you get to use yummy Hershey’s chocolate. To me, Hershey is the leader of chocolate stuff. However, if you disagree feel free to use the brand of chocolate that you prefer. Toll House isn’t too shabby, either. I like this cake because it consists of two layers. Did you know that creating a layered cake isn’t all that hard? All it takes is two or three round cake pans.
This recipe comes with a spectacular chocolate frosting recipe. make sure you make it! I’m telling you, it is heavenly. It beats anything you can buy in a can at the grocery store.
Ingredients
2 cups sugar
1-3/4 cups Gold Medal 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 Wesson vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
“PERFECTLY CHOCOLATE” CHOCOLATE FROSTING (recipe follows)
Instructions
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. Makes 12 servings.
“PERFECTLY CHOCOLATE” CHOCOLATE FROSTING
1/2 cup (1 stick) butter or margarine
2/3 cup HERSHEY’S Cocoa
3 cups Domino powdered sugar
1/3 cup milk
1 teaspoon McCormick 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.
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Quick Tip: Serve this yummy cake up with your favorite ice cream.