Email to Amy      

Hershey's Deep Dark Chocolate Cake

Source of Recipe


Hershey's Kitchens






List of Ingredients



• 1 3/4 cups sugar
  
• 1 3/4 cups all-purpose flour plus 2 tablespoons
  
• 3/4 cup Hershey's cocoa or Hershey's Special Dark cocoa
  
• 1 1/4 teaspoons baking powder
  
• 1 1/4 teaspoons baking soda
  
• 1 teaspoon salt
  
• 2 eggs
  
• 1 cup milk plus 2 tablespoons
  
• 1/2 cup vegetable oil
  
• 2 teaspoons vanilla extract
  
• 1 cup boiling water
  
• One Bowl Buttercream Frosting:
  
• 6 tablespoons butter or margarine, softened
  
• 2 2/3 cups powdered sugar
  
• 1/2 cup Hershey's cocoa or Hershey's Dutch Process cocoa
  
• 1/3 cup milk
  
• 1 teaspoon vanilla extract
  






Instructions



1. Preheat oven to 375 degrees. Grease and flour two 9" round pans or one 13x9x2" baking pan.
   
   
2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in a large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of electric mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.
   
   
3. Bake 30 to 35 minutes for both pan sizes or until a wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely (Cake may be left in rectangular pan, if desired). Frost with One Bowl Buttercream Frosting.
   
   
4. Yield: 8 to 10 servings
   
   
5. One Bowl Buttercream Frosting: Beat butter in a medium bowl. Add powdered sugar and cocoa alternately with milk, beating to spreading consistency (additional milk may be needed). Stir in vanilla.
   
   
6. Yield: About 2 cups