Deep Dark
Chocolate Cake
- 2 cups granulated sugar
- 1 3/4 cups all-purpose
flour
- 3/4 cup HERSHEY'S Cocoa
or HERSHEY'S SPECIAL DARK Cocoa
- 1 1/2 teaspoons baking
powder
1 1/2 teaspoons baking soda
1 teaspoon salt
- 2 large eggs
1 cup milk
- 1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup Boiling water
1/2 cup vegetable oil
-
- One-Bowl Buttercream Frosting
(recipe follows)
- Heat oven to 350°F.
- Grease and flour two 9-inch
round pans or one 13 x 9 x 2-inch baking pan.
- 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 electric mixer 2 minutes.
- Stir in boiling water
(batter will be thin).
- Pour batter into prepared
pans.
- Bake 30 to 35 minutes
for round pans, 35 to 40 minutes for rectangular pan or until
wooden pick inserted in center comes out clean. Cool 10 minutes;
remove from pans to wire racks. Cool completely. (Cake may be
left in rectangular pan, if desired.)
- Frost with One-Bowl
Buttercream Frosting.
Makes 8 to 10 servings.
- One-Bowl Buttercream
Frosting:
6 tablespoons butter or margarine, softened
2 2/3 cups powdered sugar
1/2 cup HERSHEY'S Cocoa or HERSHEY'S Dutch Processed Cocoa
1/3 cup milk
1 teaspoon vanilla extract
- Beat butter in medium
bowl.
- Add powdered sugar and
cocoa alternately with milk, beating to spreading consistency
(additional milk may be needed).
- Stir in vanilla.
Makes about 2 cups frosting.
HIGH ALTITUDE DIRECTIONS
(Cake):
-- Decrease granulated sugar to 1 3/4 cups
-- Increase flour to 1 3/4 cups plus 2 tablespoons
-- Decrease baking powder to 1 1/4 teaspoons
-- Decrease baking soda to 1 1/4 teaspoons
-- Increase milk to 1 cup plus 2 tablespoons
-- Bake at 375°F, 30 to 35 minutes for both pan sizes
Recipe courtesy of the Hershey Kitchens,
and reprinted with permission of The Hershey Company. ©
The Hershey Company.
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