The cake definitely lives up to its name :) I tried to get as clear of a picture as my little point-and-shoot camera will allow me of the actual recipe on the Hershey's Cocoa Powder container.
If you'd like a bigger more legible version, go ahead and
Hershey's "Perfectly Chocolate" Chocolate Cake
- 2 cups sugar
- 1 3/4 cups all-purpose flour
- 3/4 cup HERSHEY'S Cocoa
- 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
- "PERFECTLY CHOCOLATE" CHOCOLATE FROSTING (recipe follows)
Heat oven to 350°F. Grease and flour two 9-inch round cake pans. Set aside.
Stir together sugar, flour, cocoa, baking powder, baking soda and salt in a large bowl. Add eggs, milk, oil and vanilla; With a mixer, beat on medium speed for about 2 minutes. Carefully, stir in boiling water. The batter will be very thin. Pour batter into prepared cake pans.
Bake for 30 to 35 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with chocolate frosting.
"Perfectly Chocolate" Chocolate Frosting
Yields about 2 cups of frosting
- 1/2 cup (1 stick) butter
- 2/3 cup HERSHEY’S Cocoa
- 3 cups powdered sugar
- 1/3 cup milk
- 1 teaspoon vanilla extract
Melt butter. Beat in cocoa.
Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed.
Beat in vanilla.