Hershey’s “Perfectly Chocolate” Chocolate Cake

• 2
  

  cups sugar
  

• 1 ³⁄₄
  

  cups all-aim flour
  

• ³⁄₄
  

  cup cocoa, Hershey’s
  

• 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 water, boiling
  

• Frosting Substances
  

• ¹⁄₂
  

  cup butter (1 stick) or 1/2 cup margarine (1 stick)
  

• ²⁄₃
  

  cup cocoa, Hershey’s
  

• 3
  

  cups powdered sugar
  

• ¹⁄₃
  

  cup milk
  

• 1
  

  teaspoon vanilla extract
  

directions

• Heat oven to 350 degrees, Grease and flour two 9-poke spherical baking pans.
• Scuttle together sugar, flour, cocoa, baking powder, baking soda and salt in clear bowl. Add eggs, milk, oil and vanilla; beat on medium velocity of mixer 2 minutes. Scuttle in boiling water (batter shall be skinny). Pour batter into prepared pans.
• Bake 30-35 minutes or unless wood like inserted in center comes out clear. Frigid 10 minutes; bewitch from pans to wire racks. Frigid fully. Frost with “Perfectly Chocolate” chocolate frosting.
• “Perfectly Chocolate” Chocolate Frosting.
• Soften butter. Scuttle in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add petite quantity of further milk, if wanted. Scuttle in vanilla. Makes about 2 cups frosting.

• Cake Adaptations:

• One-Pan cake: Grease and flour 13x9x2-poke baking pan. Heat oven to 350 degrees. Pour batter into prepared pan. Bake 35-40 minutes. Frigid fully. Frost.
• Three Layer Cake: Grease and flour three 8-poke spherical baking pans. Heat oven to 350 degrees. Pour batter into prepared pans. Bake 30-35 minutes. Frigid 10 minutes; bewitch from pans to wire racks. Frigid fully. Frost.
• Bundt Cake: Grease and flour 12-cup bundt pan. Heat oven to 350 degrees. Pour batter into prepared pan. Bake for 50-55 minutes. Frigid quarter-hour; bewitch from pan to wire rack. Frigid fully. Frost.
• Cupcakes: Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Heat oven to 350 degrees. Hold cups 2/3 chunky with batter. Bake 22 to 25 minutes. Frigid fully. Frost. Makes about 30 cupcakes.