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Hershey®’s “Perfectly Chocolate” Chocolate Cake Recipe

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This recipe for Hershey®’s “Perfectly Chocolate” Chocolate Cake is from Ray-Pec Marching Band Cookbook, 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:  
This is on the back of the Hershey®’s Cocoa can. Everyone loves it!
2 c. sugar
2 eggs
1 ¾ C Gold Medal® All-Purpose Flour
1 C milk
¾ C. Hershey® Cocoa
½ C vegetable oil
1 ½ tsp. baking powder
2 tsp. vanilla extract
1 tsp. salt

“Perfectly Chocolate” Chocolate Frosting
1 stick (½ c.) butter or margarine
3 C. powdered sugar
1 tsp. vanilla extract
2/3 C. Hershey®’s Cocoa
1/3 C milk
Directions:
Directions:
1. Heat oven to 350º F
2. Grease and flour two 9-inch round baking pans.
3. Combine dry ingredients in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed 2 minutes. Stir in boiling water (batter will thin).
4. 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.

10 to 12 servings.

Hershey®’s “Perfectly Chocolate” Chocolate Frosting
1. Melt butter. Stir in cocoa.
2. Alternately add powdered sugar and milk, beating on medium speed to spreading consistency. Add more milk, if needed. Stir in vanilla.

About 2 cups.

 

 

 

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