CHOCOLATE CAKE

CHOCOLATE  CAKE

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

METHOD

🔺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.

Frost with "PERFECTLY CHOCOLATE"

CHOCOLATE FROSTING

Makes 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 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.

"PERFECTLY CHOCOLATE" CHOCOLATE FROSTING

🔺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

🔺Melt butter.

🔺 Stir in cocoa.

🔺Alternately add powdered sugar and milk, beating to spreading consistency.

🔺Add small amount additional milk, if needed.

🔺Stir in vanilla.

🔺About 2 cups frosting.