Active Time

　　45 minutes

　　Total Time

　　1 hour 30 minutes

　　This recipe makes decadent chocolate cake and delicious chocolate cupcakes. Don't skip the silky frosting, it's the best part!

　　

Ingredients

Makes 1 9" double layer cake (with variations for 1 9x13" sheet, 8" triple layer, or bundt cake or 30 cupcakes)

　　

For cake:

2 cups 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

　　2 eggs

　　1 cup milk

　　1/2 cup vegetable oil

　　2 teaspoons vanilla extract

　　1 cup boiling water

　　

For "Perfectly Chocolate" Chocolate Frosting:

1/2 cup butter

　　2/3 cup Hershey's Cocoa Powder

　　3 cups powdered sugar

　　1/3 cup milk

　　1 teaspoon vanilla extract

　　

Make the cake:

Step 1

Preheat oven to 350°F. Grease and flour two 9-inch round baking pans.

　　

Step 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 an electric mixer for 2 minutes. Stir in boiling water. Pour batter into prepared pans.

　　

Step 3

Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with "Perfectly Chocolate" Chocolate Frosting.

　　

Make the "Perfectly Chocolate" Chocolate Frosting:

Step 4

Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency.

　　

Step 5

Add small amount additional milk, if needed. Stir in vanilla.

　　

One-Pan (Sheet) Cake Variation:

Step 6

Preheat oven to 350° F. Grease and flour 13x9x2-inch baking pan. Pour batter into prepared pan. Bake 35 to 40 minutes or until wooden pick inserted in center comes out clean. Cool completely. Frost.

　　

Three-Layer Cake Variation:

Step 7

Preheat oven to 350° F. Grease and flour three 8-inch round baking pans. Pour batter into prepared pans. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost.

　　

Bundt Cake Variation:

Step 8

Preheat oven to 350° F. Grease and flour 12-cup fluted tube pan. Pour batter into prepared pan. Bake 50 to 55 minutes or until wooden pick inserted in center comes out clean. Cool 15 minutes; remove from pan to wire rack. Cool completely. Frost.

　　

Cupcake Variation:

Step 9

Preheat oven to 350°F. Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Fill cups 2/3 full with batter and bake 22 to 25 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost.

　　

Step 10

This recipe is made available as a courtesy by the Hershey Company.