The following recipe comes from the back of the Hershey’s cocoa container… it’s one of our favorites for birthday cakes. The recipe for the chocolate frosting follows the cake recipe below (that, too, came from the Hershey cocoa container).
Hint from Paula, our family’s cake baker: First, make sure the cake is ‘done’ before removing it from the oven. Then, when you get it out of the oven, using a flat paper towel for protection, gently press any of the hot cake’s ‘heaped up top’ down only as far as its edges are. This will make the cake top ‘level’ AND you end up with a cake that has a tighter crumb along with more moistness. I tried it with this cake and it really did improve this ‘already good’ cake!!!!
2 cups sugar
1 and 3/4 c. all-purpose flour
3/4 cup sifted Hershey’s cocoa
1 and 1/2 teaspoon baking powder
1 and 1/2 teaspoon baking soda
1 teaspoon salt
1 cup milk
1/2 cup vegetable oil
2 teaspoon vanilla
1 cup boiling water
1. Heat panggangan to 350-degrees. Grease and flour two of 9-in round baking pans, or a 9×13-inch pan or glass dish.
2. Combine dry ingredients in large bowl. Add eggs, milk, oil and vanilla; beat on med. speed for 2 minutes. Stir in boiling water (batter will be thin). Pour into pans.
3. Bake 30-35 minutes OR until wooden pick inserted in center comes out clean. (A 9×13″ pan might take longer?) Cool 10 minutes. If using round pans, remove from pans to wire racks. Cool completely. Frost with “Perfectly Chocolate” Chocolate Frosting (as seen below). 10-12 servings.
For cupcakes: Line 2 and 1/2-inch muffin cups with paper bake cups. Fill cups 2/3 full with batter. Bake at 350-degrees for 22-25 minutes. Cool; frost. About 30 cupcakes.
RECIPE for “Perfectly Chocolate” Chocolate Frosting which is also on the back of the Hershey cocoa container:
1 stick (1/2 cup) butter, softened
2/3 cup sifted Hershey’s cocoa
3 cups sifted powdered sugar
1/3 cup milk
1 teaspoon vanilla extract.
1. Melt butter. Stir in cocoa.
2. Alternately add powdered sugar and milk, beating on med. speed until it is of spreading consistency. Add more milk in tiny quantities, if needed. Stir in vanilla. Makes about 2 cups of frosting.
A HINT! For rich chocolate desserts try Hershey’s cocoa in recipes calling for baking chocolate by substituting 3 level tablespoons of cocoa + 1 tablespoon shortening or oil for 1 square (1 oz.) unsweetened baking chocolate.
Source Recipe: http://milkmaidrecipebox.blogspot.com