This is the one, guys. The only chocolate cake and frosting recipe you need. And it’s the official one.
This recipe is easy to locate, however I actually don’t see this floating around the internet like it should. So I’m here to remind you of how wonderful it is, a tried and true favorite. You’ll never make a boxed cake again.
Hershey’s is a true American success story. Founded in 1894 by Milton Hershey, it quickly gave patrons an affordable chocolate option, which previously only the wealthy could afford. The history behind Mr. Hershey and his company is extensive. Find out more here.
By the way, I have visited Hershey, PA, and yes, it does smell like chocolate!
This recipe begins with the ever popular Hershey’s unsweetened cocoa powder. I love this stuff and use it regularly for other desserts and hot chocolate. I highly recommend keeping a container of this around to help satisfy all your chocolate cravings.
Hershey’s Perfectly Chocolate Cake
Ingredients
- 2 cups sugar
- 1 3/4 cups all purpose flour
- 3/4 cup Hershey's cocoa powder
- 1 1/2 teaspoon baking powder
- 1 1/2 teaspoon baking soda
- 1 teaspoon salt
- 2 eggs
- 1 cup milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
Instructions
- Preheat oven to 350.
- Grease and flour two 9" round cake pans.
- Combine dry ingredients in large bowl.
- Add eggs, milk, oil, and vanilla; beat on medium speed two minutes.
- Stir in boiling water. Batter will be thin.
- Pour into pans.
- Bake 30-35 minutes or until toothpick inserted in center comes out clean.
- Cool 10 minutes. Remove from pans and place on wire racks to cool completely.
Notes
Hershey’s “Perfectly Chocolate” Frosting
Ingredients
- 1/2 cup butter (1 stick)
- 2/3 cup Hershey's cocoa powder
- 3 cups powdered sugar
- 1/3 cup milk
- 1 teaspoon vanilla extract
Instructions
- Melt butter, whisk in cocoa powder.
- Alternatively add powdered sugar and milk, beating on medium until spreading consistency. Add more milk if needed. Stir in vanilla. Makes about 2 cups.
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