Hershey’s Chocolate Cake

A classic chocolate cake recipe that will never fail you! Doesn’t this make you want a glass of milk!?

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

 

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.

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 fluted tube 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.

Until my next delivery ❤


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