"Especially Dark" Chocolate Cake
Indulge your dark side with this doubly decadent HERSHEY’S Dark Chocolate Cake recipe topped with “especially dark” chocolate frosting. Bake in a cake pan for a full- size chocolate cake, or divide the batter up in a muffin tin for a cupcake variation.
Ingredients
- 3/4 cup HERSHEY'S SPECIAL DARK Cocoa
- 2 eggs
- (recipe follows)
- 1 teaspoon salt
- 1 cup milk
- 2 teaspoons vanilla extract
- 1 cup water boiling
- 1-3/4 cups all-purpose flour
- 2 cups sugar
- 1/2 cup vegetable oil
- 1-1/2 teaspoons baking powder
- 1-1/2 teaspoons baking soda
Directions
- 1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans or line 28 to 30 muffin cups (2-1/2 inches in diameter) with paper bake cups.
- 2. 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 or fill cups about 2/3 full with batter.
- 3. Bake 30 to 35 minutes for round pans or 22 to 25 minutes for cupcakes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with "ESPECIALLY DARK" CHOCOLATE FROSTING. Makes 12 servings or 30 cupcakes.
- "ESPECIALLY DARK" CHOCOLATE FROSTING
- 1/2 cup (1 stick) butter or margarine
- 2/3 cup HERSHEY'S SPECIAL DARK Cocoa
- 3 cups powdered sugar
- 1/3 cup milk
- 1 teaspoon vanilla extract
- Melt butter, 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.
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