HERSHEY'S Especially Dark Chocolate Cake Recipe
At Hershey's Kitchens, we love chocolate! Try this simple recipe and get lost in the rich taste of HERSHEY'S Especially Dark Chocolate Cake.
SKILL LEVEL : IntermediatePREP TIME : 30 Minutes
|2 cups||granulated sugar (500 mL)|
|1 3/4 cups||all-purpose flour (approx.) (425 mL)|
|3/4 cup||HERSHEY'S Cocoa (175 mL)|
|1 1/2 tsp||baking powder (7 mL)|
|1 1/2 tsp||baking soda (7 mL)|
|1 tsp||salt (5 mL)|
|1 cup||milk (250 mL)|
|1/2 cup||vegetable oil (125 mL)|
|2 tsp||vanilla extract (10 mL)|
|1 cup||boiling water (250 mL)||FROSTING:|
|1/2 cup||butter or margarine (125 mL)|
|2/3 cup||HERSHEY'S Cocoa (150 mL)|
|3 cups||icing sugar (750 mL)|
|1/3 cup||milk (75 mL)|
|1 tsp||vanilla extract (5 mL)|
- 1. Preheat oven to 350°F (180°C). Grease and flour two 9-inch (1.5 L) round baking pans.
2. Stir sugar with flour, cocoa, baking powder, baking soda and salt in a large bowl. Add eggs, milk, oil and vanilla. Beat with an electric mixer, on medium speed, for 2 minutes. Stir in boiling water (batter will be thin). Divide the batter evenly between prepared pans.
3. Bake for 30 to 35 minutes or until wooden pick inserted in centre comes out clean. Place on a wire rack and cool for 10 minutes. Remove cakes from pans to a rack and cool completely.
4. Frosting: Melt butter and stir in cocoa. Alternately add icing sugar and milk until smooth. Add additional milk, a bit at a time, until a spreadable consistency is reached; stir in vanilla. Frost cooled cake.
Makes 10 to 12 servings.