Tuesday, February 17, 2009

Hershey's "Perfectly Chocolate" Chocolate Cake

2 cups sugar
1 3/4 cups all-purpose flour
3/4 cups Hershey's cocoa
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 tsp vanilla
1 cup boiling water

Heat oven to 350 degrees F. Grease and flour cake pan (2 9" round work well as does one bundt). Combine dry ingredients in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed for 2 minutes. Stir in boiling water (batter will be thin). Pour into pans.

Bake 30-35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.

For cupcakes fill 2/3 of the muffin cup full. Cook for 22-25 minutes.

Recipe calls for the use of Perfectly Chocolate Frosting so here is that recipe. My friend made this the other night and just used chocolate syrup and powdered sugar topped with strawberries and it was delicious! I would think that caramel topping would also be delicious!

Perfectly Chocolate Frosting
1 stick (1/2 cup) butter or margarine
2/3 cup Hershey's cocoa
3 cups powdered sugar
1/3 cup milk
1 tsp vanilla

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


  1. I'm going to try this... It looks delicious!

  2. I made these in the cupcake tins. Just so people know... when you are baking a homemade cake recipe you should never fill the pan more than half full. I've had lots of experience with this and you are always tempted to put more batter in...BUT DON'T! Its so thin and runny and the baking soda/powder really make it rise!