October 18, 2013

Hershey's "Perfectly Chocolate" Chocolate Cake





I always have containers of unsweetened cocoa in the cupboard.  Usually there is cocoa from Nestle, Hershey or more recently, Trader Joe's.

I have never really made any of the recipes on the back of these containers.

Here is another recipe "From the Box".  The recipe on the back of the Hershey's Cocoa container for "Perfectly Chocolate" Chocolate Cake is very easy to make.  The result is a dense chocolate cake.  It is delicious with Hershey's chocolate frosting.










Hershey's "Perfectly Chocolate" Chocolate Cake

2 cups sugar
1 3/4 cups flour
3/4 cup Hershey's unsweetened cocoa
1 1/2 teaspoon baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla
1 cup boiling water

Combine sugar, flour, cocoa, baking powder, soda and salt in a large bowl.

Add eggs, milk, oil and vanilla.  Beat on medium speed for 2 minutes.

Hershey's Chocolate Cake
Stir in the boiling water.  The batter will be thin.

Pour into prepared pans.
(Makes 2 - 9" round pans or about 30 cupcakes)

Bake 350 degrees.  30-35 minutes for round cake or 22-25 minutes for cupcakes.



"Perfectly Chocolate" Chocolate Frosting

1/2 cup butter
2/3 cup Hershey's cocoa
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla

Melt butter.  Stir in cocoa.  Alternately add powdered sugar and milk, beating on medium speed to a spreading consistency.  Add more milk if needed.  Stir in vanilla.

Makes about 2 cups frosting.