Deep Dark Chocolate Cake

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Deep Dark Chocolate Cake

Couverts10 servings
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Equipment

  • 9-inch round pan
  • Large bowl
  • mixer
  • oven
  • wooden picks

Ingredients

  • 2 cups sugar
  • 1¾ cups all-purpose flour
  • 3/4 cup HERSHEY’S Cocoa or HERSHEY’S SPECIAL DARK Cocoa
  • 1½ teaspoons baking powder
  • 1½ teaspoons baking soda
  • 1 teaspoon salt
  • 2 eggs
  • 1 cup milk
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup boiling water
  • One-bowl buttercream frosting recipe below

Instructions

  • Heat oven to 350°F.
  • Grease and flour two 9-inch round pans or one 13x9x2-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.

Notes & Wine Advice

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. About 2 cups frosting. HIGH
ALTITUDE DIRECTIONS (Cake): — Decrease 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
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Course; Cake / Chocolate