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Last Minute Chocolate Cake/Cupcakes




Source of Recipe


Hersheys.com


Recipe Introduction


I’ve renamed this recipe “Last Minute” because of how easy it is to gather the ingredients. No butter having to come to room temperature, no chopping chocolate. I have to say that the cupcakes fell in the middle after cooling a bit, but that happens to me sometimes anyway, so I don’t yet blame it on the recipe. The cupcakes were good and so was the frosting. The best? Nope. But good, nevertheless.


Recipe Link: https://www.hersheys.com/recipes/en_US/recipes/184/hersheys-perfectly-chocolate-chocolate-cake.html

List of Ingredients




CAKE:
2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup 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
FROSTING:
1/2 cup (1 stick) butter or margarine
2/3 cup cocoa
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract


Recipe



CAKE:
Heat oven to 350F. Line two 9-inch layer pans with parchment rounds and spray with cooking spray.

Mix sugar, flour, cocoa, baking powder, baking soda and salt in a large bowl. Add the eggs, milk, oil and vanilla and beat with an electric mixer on medium for 2 minutes. Stir in the boiling water. Pour batter into pans.

Bake for 30 – 35 minutes or until it passes the fingertip test. Cool 10 minutes. Remove from pans and cool completely on wire racks.

FROSTING:
In a microwave safe bowl, melt the butter. Mix in the cocoa. Add the powdered sugar and milk alternately. Beat to proper consistency. You may need to add a little extra milk or sugar to get the right consistency. Stir in the vanilla.

Makes about 2 cups of frosting.