Every year on my birthday, my mom would make me the same delicious cake. I would eat it for days after – for breakfast, for a midnight snack – it is my absolute favorite. So, when she moved to London, I had to learn how to make it for myself. When I called her to email me the recipe, she said to simply look on the back of the Hershey’s Cocoa box. And there it was: Hershey’s Perfectly Chocolate Chocolate Cake. And of course you have to frost it with the Perfectly Chocolate Chocolate Frosting.
If you are a chocolate lover – you will not be disappointed in this bad boy. Here’s the recipe – make sure you keep it on your radar!
Perfectly Chocolate 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
- “PERFECTLY CHOCOLATE” CHOCOLATE FROSTING (recipe follows)
Directions
- Heat oven to 350°F. Grease and flour two 9-inch round baking pans.
- 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.
- 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.
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.
Recipe from here.
Let me know if you try it out!
Go here to read the rest: sixdifferentways.com
