Hershey’s “Perfectly Chocolate” Chocolate Cake
(from Sugarfiender’s recipe box)
Source: Hershey's Cocoa label (from RecipeThing user kintyre)
Cook time: 35 minutesServes 12 people
Categories: dessert, not tried
Ingredients
- 2 cups sugar
- 1 3/4 cup gold medal All-purpose flour
- 3/4 cup Hershey's Cocoa
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoon baking soda
- 1 teaspoon salt
- 2 eggs
- 1 cup milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- "Perfectly Chocolate" Chocolate Frosting
Directions
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Heat oven to 350 degrees.
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Grease and flour two 9 inch round baking pans.
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Combine dry ingredients in large bowl.
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Add eggs, milk, oil, and vanilla; beat on medium speed 2 minutes.
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Stir in boiling water (batter will be thin).
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Pour into pans.
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Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean.
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Cool 10 minutes; remove from pans to wire racks.
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Cool completely.
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Frost with “Perfectly Chocolate” Chocolate Frosting.
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Cupcakes: Line 2 1/2 inch muffin cups with paper bake cups.
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Fill cups 2/3 full with batter.
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Bake at 350 degrees for 22 to 25 minutes.
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Cool; frost.