Hershey's ® 'Perfectly Chocolate' Chocolate Cake
2 cups white sugar
1 3/4 cups all-purpose flour
3/4 cup HERSHEY®'S Cocoa Powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
1. Heat oven to 350 F. Grease two 9-inch round baking pans and cover bottom with parchment paper. This will make it easier for the cakes to come out later.
2. In a bowl, sift together the sugar, flour, cocoa, baking powder, baking soda and salt. In another bowl mix the eggs, milk, oil and vanilla. Add this to the dry ingredients and beat on medium speed of mixer until well incorporated. Stir in the boiling water. Equally divide the batter into prepared pans.
3. Bake 30 minutes. Then take a toothpick and insert in the middle of the cakes. It it comes out clean or has some cake crumbs clinging (not batter) it's done. If there batter bake 5 minutes more then test again. Do not overbake. Let cool 10 minutes then turn over carefully on wire racks.
After 30 minutes....
1/2 cup unsalted butter
2/3 cup HERSHEY®'S Cocoa Powder
3 cups confectioners' sugar
1/3 cup milk
1 teaspoon vanilla extract
In a saucepan melt the butter then stir in the cocoa powder. Put mixture in a bowl and add 1 cup powdered sugar at a time and a little of the milk. Beat well. Continue adding until all the sugar and milk and incorporated. Don't forget to scrape the sides of the bowl! At the end, add the vanilla and beat until smooth and spreadable.