HERSHEY'S "PERFECTLY CHOCOLATE" Chocolate Cake

I've been making this cake for years and it's always comes out perfect! 

You will find this recipe on the back of any Hershey's Cocoa container.  It's been on

there for years!  So you know it has to be good if that is the only recipe they keep on there! 

When I make this cake I generally do the 3 layer cake and I use this recipe when I make chocolate cupcakes!  It makes 30 cupcakes (I usually use buttercream icing on the cupcakes)!

On the 3 layer cake I often will put raspberry jam in the middle layers.  You could also us strawberry, blackberry and etc.  I just heat the jam up for 30 sec or so in the microwave to make it easier to spread.   Then I garnish the outside with fresh raspberries but you can also leave it plain. 

The cake is also just good with the icing for all you chocolate lovers!

I made this Hershey's Perfectly Chocolate Cake for my friend Dina's 40th Birthday

   These are cupcakes made from the recipe!   I made them for a kid's Birthday Party I did once.

I made buttercream icing and ohhhhh it pairs nicely ;)

HERSHEY'S "PERFECTLY CHOCOLATE" Chocolate Cake

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

·         .  "PERFECTLY CHOCOLATE" CHOCOLATE FROSTING(recipe follows)

Directions:

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. 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

1 stick (1/2 cup) butter or margarine
2/3 cup HERSHEY'S Cocoa
3 cups powdered sugar
1/3 cup milk
1 teaspoon 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.