Hershey’s has a recipe called “Perfectly Chocolate” Chocolate Cake.
Trust me, the name is spot on.
We first made this recipe for my birthday when we were hunkered down in QingDao waiting for Selah’s arrival. (Hence the tea light birthday candle.)
The recipe was so memorable, I had to bake it for Sianna’s 2nd birthday.
Dare I say, I’ll never need another chocolate cake recipe again?!?
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
DIRECTIONS
- 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. (see below) 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
INGREDIENTS
- 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
DIRECTIONS
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.
Sandra…so I linked over here thinking I’d ask you a question about the cobbler recipe you left me over on my blog….does it not have any butter in it? Just making sure….since most other recipes do! I love this cake recipe too. I do have another chocolate cake recipe that runs right up there with it as our favorite though! It calls for strongly brewed coffee….so good. I’ll post it soon!
No butter necessary for the cobbler. I imagine the cake with coffee would be so moist.
My second favorite chocolate cake recipe is here:
http://easternjourney.com/2009/05/deep-dark-chocolate-cake/
It makes me so happy that you know how to make such yummy things! Are you a chocolate lover too? Dark, milk or white?
dark. 70% cacao, please.