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HERSHEY'S "Perfectly Chocolate" Chocolate Cake
A classic, easy-to-make homemade chocolate cake that delivers a rich, moist crumb using HERSHEY’S Cocoa. This versatile recipe is a staple for birthdays and family gatherings.
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Ingredients
- 2 cup sugar
- 1.75 cup all-purpose flour
- 0.75 cup HERSHEY'S Cocoa
- 1.5 tsp baking powder
- 1.5 tsp baking soda
- 1 tsp salt
- 2 eggs
- 1 cup milk
- 0.5 cup vegetable oil
- 2 tsp vanilla extract
- 1 cup boiling water
Steps
- 1
Heat oven to 350°F. Grease and flour two 9-inch round baking pans.
- 2
Stir together 2 cups of sugar, 1 3/4 cups of flour, 3/4 cup of HERSHEY’S Cocoa, 1 1/2 tsps baking powder, 1 1/2 tsps baking soda and 1 tsp salt in large bowl.
- 3
Add 2 eggs, 1 cup of milk, 1/2 cup of vegetable oil and 2 tsps vanilla; beat on medium speed of mixer 2 minutes.
- 4
Stir in 1 cup of boiling water (batter will be thin).
- 5
Pour batter into prepared pans.
- 6
Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean.
- 7
Cool 10 minutes; remove from pans to wire racks. Cool completely.
- 8
Frost with Perfectly Chocolate Frosting.
Notes
Variations: - One Pan Cake: Bake in a 13x9x2-inch pan at 350°F for 35 to 40 minutes. - Three Layer Cake: Bake in three 8-inch round pans at 350°F for 30 to 35 minutes. - Bundt Cake: Bake in a 12-cup fluted tube pan at 350°F for 50 to 55 minutes. Cool 15 minutes before removing from pan. - Cupcakes: Fill muffin cups 1/2 full and bake at 350°F for 22 to 25 minutes. Yields approx 30 cupcakes.
Nutrition per serving
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