“Perfectly Chocolate” Chocolate Cake

This is our favorite go-to recipe for a truly wonderful chocolate cake. It comes straight off the Hershey’s Cocoa container.

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 of salt

2 eggs

1 cup of milk

1/2 cup vegetable oil

2 teaspoons vanilla extract

1 cup boiling water

“Perfectly Chocolate” Chocolate Frosting

Heat oven to 350 degrees F

Grease and flour two 9-inch baking pans. (Cutting wax paper to fit bottom of pan works quite well in releasing baked cake).

Combine dry ingredients in large bowl.

Add eggs, milk, oil and vanilla; beat on medium speed 2 minutes.

Stir in boiling water (batter will be thin).

Pour into pans.

Bake 30-35 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. (see below)

“Perfectly Chocolate” Chocolate Frosting

1/2 cup (one stick) butter

2/3 cup Hershey’s Cocoa

3 cups powdered sugar

1/3 cup milk

1 teaspoon vanilla extract

Melt butter.

Stir in cocoa.

Alternately add powdered sugar and milk, beating to spreading consistency.

Add small amount of additional milk, if needed.

Stir in vanilla.

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