Hershey’s Perfectly Chocolate Chocolate Cake
This cake is delicious chilled. I use this recipe if I want to use a filling that requires refrigeration, like pastry cream. The original recipe on the back of the Hershey's Cocoa canister calls for 1 ½ teaspoons each of baking powder and baking soda. I decreased the amounts to 1 teaspoon each because I am baking at a high altitude. The result is a foolproof chocolate cake, light yet full of fudgy chocolate flavor.
Hershey’s Perfectly Chocolate Chocolate Cake
(adapted for successful baking at high altitude)
2 cups sugar
1 ¾ cup flour
¾ cup cocoa
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
2 eggs
1 cup milk (or use half milk and half sour cream for a really fudgy cake)
½ cup oil
2 teaspoons vanilla
1 cup boiling water
Heat oven to 350°F. Grease and flour two 8-inch round baking pans. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. 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. Cool 10 minutes; remove from pans and cool on wire racks.
Hershey’s Perfectly Chocolate Chocolate Cake
(adapted for successful baking at high altitude)
2 cups sugar
1 ¾ cup flour
¾ cup cocoa
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
2 eggs
1 cup milk (or use half milk and half sour cream for a really fudgy cake)
½ cup oil
2 teaspoons vanilla
1 cup boiling water
Heat oven to 350°F. Grease and flour two 8-inch round baking pans. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. 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. Cool 10 minutes; remove from pans and cool on wire racks.