- Ingredients
- 2 cups sugar
- 3/4 cup HERSHEY'S Cocoa
- 1 1/2 teaspoons baking soda
- 2 eggs
- 1/2 cup vegetable oil
- 1 cup boiling water
- 1 3/4 cups all-purpose flower
- 1 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1 cup milk
- 2 teaspoons vanilla extract
Directions
1. Heat oven to 350 degrees F. grease and flour two 9-inch round baking pans
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 mixer for 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 into center comes out clean. cook 10 minutes; remove from pans to wire racks. cool completely. frost with "PERFECTLY CHOCOLATE" CHOCOLATE FROSTING. 10 to 12 servings.
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 Bundt 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.
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 Bundt 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.
Ingredients
1/2 cup (1 stick) butter or margarine
2/3 cup HERSHEY'S Cocoa
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract
Directions
1. Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency.
2. Add small amount additional milk, if needed. Stir in vanilla. About 2 cups frosting.
http://www.hersheys.com/recipes/184/HERSHEY'S%20%22PERFECTLY%20CHOCOLATE%22%20Chocolate%20Cake.aspx
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