This recipe is from the back of a Hershey’s Cocoa Can. Nancy Frantz
Ingredients
- 2 cups sugar
- 1 3/4 cup all-purpose flour
- 3/4 cup Hershey’s Cocoa
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 cup milk
- 2 teaspoons vanilla extract
- 2 or 3 eggs*
- 1/2 cup vegetable oil
- 1 cup boiling water
- 1 teaspoon salt
- “Perfectly Chocolate” Chocolate Frosting (following)
Instructions
- Heat oven to 350oF. Grease and flour two 9-inch round baking pans or one 13 X 9 X 2-inch baking pan.
- Stir together sugar, flour, cocoa, baking powder, baking soda and salt in a large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer for 2 minutes. Stir in the boiling water. Batter will be thin. Pour batter evenly into prepared pans.
- Bake 30 to 35 minutes or until a wooden pick inserted in the center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.
- Prepare “Perfectly Chocolate” Chocolate Frosting; spread between the layers and over the top and side of the cake. *Note: The recipe calls for 2 eggs, but I always add a third egg. Also, sometimes I make the 1 cup of boiling water half fresh brewed coffee.
“Perfectly Chocolate” Chocolate Frosting
Ingredients
- 1/2 cup (1 stick) butter
- 2/3 cup Hershey’s Cocoa
- 3 cups powdered or confectioners’ sugar
- 1/3 cup milk
- 1 teaspoon vanilla extract
Instructions
Melt the butter. Stir in cocoa. Alternately add powdered sugar and milk, beating until spreading consistency. Add a small amount of additional milk, if needed. Stir in vanilla.