I LOVE chocolate cake. I love it so much that when I give the spelling test every Friday I use chocolate cake in every sentence with each spelling word. This is not my original recipe and there is no way to perfect this recipe. In fact, you probably have it in your pantry right now. It is on the Hershey cocoa box. But just in case you don’t have a box of Hershey cocoa in your pantry I will put it here for you.
- 2 c. sugar
- 1-3/4 c. All-Purpose Flour
- 3/4 c. Hershey’s Cocoa
- 1-1/2 tsp. baking powder
- 1-1/2 tsp. baking soda
- 1 tsp. salt
- 2 eggs
- 1 c. milk
- 1/2 c. vegetable oil
- 2 tsp. vanilla extract
- 1 c. boiling water
- “Perfectly Chocolate” Chocolate Frosting
Simple Steps:
- Heat over to 350 degrees F. Grease and flour two 9-in. round baking pans.
- Combine dry ingredients in large bowl. Add eggs, milk, oil and vanilla; beat on med. speed 2 min. Stir in boiling water (batter will be thin). Pour into pans.
- Bake 30-35 min. or until wooden pick inserted in center comes our clean. Cool 10 min.; remove from pans to wire racks. Cook completely. Frost with “Perfectly Chocolate” Chocolate Frosting. 10 to 12 servings.
“Perfectly Chocolate” Chocolate Frosting
- 1 stick (1/2 c.) butter or margarine
- 2/3 c. Hershey’s cocoa
- 3 c. powdered sugar
- 1/3 c. milk
- 1 tsp. vanilla extract
Simple Steps:
- Melt butter. Stir in cocoa.
- Alternately add powdered sugar and milk, beating on med. speed to spreading consistency. Add more milk, if needed. Stir in vanilla. About 2 c.
Top with chocolate curls. Click here to learn how.
