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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Hershey's "Perfectly Chocolate" Chocolate Cake Recipe

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This recipe for Hershey's "Perfectly Chocolate" Chocolate Cake is from The Byrd Feeder, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 C sugar
1-3/4 C GOLD MEDAL all purpose flour
3/4 C HERSHEY'S Cocoa
1-1/2 tsp. baking powder
1-1/2 tsp. baking soda
1 tsp. salt
2 eggs
1 C milk
1/2 C vegetable oil
2 tsp. vanilla
1 C boiling water
"PERFECTLY CHOCOLATE" CHOCOLATE FROSTING:
1/2 C butter or margarine
2/3 C HERSHEY'S cocoa
3 C powdered sugar
1/3 cup milk
1 tsp. vanilla extract
Directions:
Directions:
1 Heat oven to 350.º Grease and flour two round baking pans.
2. Combine dry ingredients in large bowl. Add eggs, milk, oil and vanilla; beat on med. speed 2 min. Stir in boiling water (batter will be thin.) Pour into pans.
3. Bake 30-35 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.

"PERFECTLY CHOCOLATE" CHOCOLATE FROSTING:
1. Melt butter. Stir in cocoa.
2. Alternately add powdered sugar and milk, beating on med. speed to spreading consistency. Add more milk, if needed. Stir in vanilla. About 2 cups.
CUPCAKES: Line 2 1/2-in. muffin cups with paper bake cups. Fill cups 2/3 full with batter. Bake at 350º for 22-25 minutes. Cool; frost. About 30 cupcakes.
9x13: Grease and flour pan. Bake for about 35-40 minutes.
Number Of Servings:
Number Of Servings:
12-15
Personal Notes:
Personal Notes:
This is the best cake ever! It may need adjustment for high altitude.

 

 

 

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