2 cups sugar 390 grams
1-3/4 cups all-purpose flour 220 grams
3/4 cup natural or dark Hershey’s cocoa 60 grams
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup whole milk
1/2 cup vegetable oil or canola oil
2 teaspoons vanilla extract
1 cup boiling water or hot brewed coffee
Perfectly Chocolate Frosting
1/2 cup 1 stick butter or margarine (114 grams)
2/3 cup natural Hershey’s Cocoa not extra dark
3 cups powdered sugar 345 grams
1/3 cup whole milk
1 teaspoon vanilla extract
1 heaping tablespoon of sour cream optional

Preheat oven to 350. Grease 2 9 inch round cake pans and then dust with flour.
In a mixing bowl, stir together sugar, flour, cocoa, baking powder, baking soda and salt .
Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes.
Stir in boiling water (batter will be thin). Pour batter into prepared pans.
Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Let cool 10 minutes; remove from pans to wire racks.
Let cool completely, then make the frosting.
Frosting: Melt butter, then put it in the bowl of a stand mixer. Stir in cocoa, then begin adding powdered sugar alternately with the milk. Beat to spreading consistency.
Add small amount additional milk, if needed. Stir in vanilla and sour cream and beat until blended.

For a 13×9 inch cake, bake 35 to 40 minutes. For a 3 layer cake, bake 30 to 35 minutes. For a Bundt cake, bake 50 to 55 minutes. Cupcakes: Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Heat oven to 350°F. Fill cups 2/3 full with batter. Makes about 30

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