Hershey’s® “Perfectly Chocolate” Chocolate Cake
Hershey’s® “Perfectly Chocolate” Chocolate Cake
This is hands down the BEST scratch chocolate cake that I've ever made or had!
Ingredients
Dry Ingredients
- 2 cups white sugar
- 1 3/4 cups all-purpose flour (unbleached & unbromated)
- 3/4 cup Hershey's® Cocoa Powder
- 1 1/2 tsp. baking powder
- 1 1/2 tsp. baking soda
- 1 tsp. salt
Wet Ingredients
- 2 eggs
- 1 cup milk (lactose free if you are lactose intolerant)
- 1/2 cup vegetable oil (Saflower preferably)
- 2 tsp. vanilla extract
- 1 cup boiling water
Chocolate Frosting
- 1/2 cup butter (lactose free if you are lactose intolerant)
- 2/3 cup Hershey's® Cocoa Powder
- 3 cups confectioner's sugar
- 1/3 cup milk (lactose free if you are lactose intolerant)
- 1 tsp. vanilla extract
Instructions
Batter
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Heat oven to 350° F
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Grease and flour two 9-inch cake pans
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Stir together sugar, flour, cocoa, baking powder, baking soda and salt in a large bowl
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Add eggs, milk, oil, and vanilla
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Beat on medium speed of mixer 2 minutes. (Do not over beat!)
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Stir in boiling water by hand (batter will be thin)
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Pour batter into prepared pans
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Bake 30 to 35 mins. or until wooden pick inserted in center comes out clean
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Cool 10 minutes; remove from pan to wire racks. Cool completely
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Frost with "Perfectly Chocolate" Chocolate Frosting
Frosting
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Melt butter, stir in cocoa
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Alternately add powdered sugar and milk, beating to spreading consistency, add small amount of additional milk if needed
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Stir in vanilla
Alternative Pan Options
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One pan cake: Grease & flour 13X9X2-inch baking pan. Heat oven to 350°F. Pour batter into prepared pan. Bake 35 to 40 minutes. Cool completely. Frost.
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Three layer cake: Grease and flour three 8-inch round baking pans. Heat oven to 350° Pour batter into prepared pans. Bake 30 to 35 minutes. Cool 10 minutes; remove from pans to wire racks. Cool completely, frost
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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
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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