HERSHEY'S 'Especially Dark' Chocolate Cake

Ingredients:
  • 'ESPECIALLY DARK' CHOCOLATE FROSTING (recipe follows)
  • 2 tsp. vanilla extract
  • 1 C boiling water
  • 1 tsp. salt
  • 2 eggs
  • 1 C milk
  • 1/2 C vegetable oil
  • 1-1/2 tsp. baking powder
  • 1-1/2 tsp. baking soda
  • 3/4 C HERSHEY'S SPECIAL DARK Cocoa
  • 2 C sugar
  • 1-3/4 C flour

  • 'ESPECIALLY DARK' CHOCOLATE FROSTING:
  • 1/2 C butter or margarine
  • 2/3 C HERSHEY'S SPECIAL DARK Cocoa
  • 3 C powdered sugar
  • 1/3 C milk
  • 1 tsp. vanilla extract
Instructions:

Heat oven to 350°F. Grease and flour two 9-inch round baking pans, a 9x13-inch pan or line 28 to 30 muffin cups with paper bake cups.

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 or fill cups about 2/3 full with batter.

Bake 30 to 35 minutes for round pans or 22 to 25 minutes for cupcakes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost.


'ESPECIALLY DARK' CHOCOLATE FROSTING.


Start with a warm bowl and warm the milk before adding. 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.

Date Added:April 27, 2014
Classification:Cakes/Cupcakees
Source:Hershey's
Meal:Dinner
Course:Dessert
Preparation:

Bake

Notes:

2014, 2015, 2016, 2017, 2021