We put this in here with the permission of Hershey’s! Can’t leave their cake out!
2 Cups sugar
1 ¾ Cups all-purpose flour
¾ Cup HERSHEY'S Cocoa
1 ½ tsp baking powder
1 ½ tsp baking soda
1 tsp salt
1 Cup milk
½ Cup vegetable oil
2 tsp vanilla extract
1 Cup boiling water
Heat oven to 350°F (176°C)..
Butter 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 toothpick inserted in center comes out clean.
Remove from the oven and allow to cool for about 10 minutes.
Finish cooling on a wire rack. Cool completely.
1 stick butter
2/3 Cup Hershey’s Cocoa
3 Cups powdered sugar
1/3 Cup milk
1 tsp vanilla extract
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.
One-pan cake: Grease and flour 13x9x2” baking pan. Heat oven to 350° F (176°C). 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 (176°C). 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 (176°C). 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 (176°C). Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. Frost. About 30 cupcakes.