Hershey’s Perfectly Chocolate Cake with Hershey’s Chocolate frosting

Adapted from the back of the Hershey’s Unsweetened Cocoa Powder

Note: (We doubled the recipe and made 2 8″ cake layers and made only 1 serving of the frosting, since we didn’t want the frosting to overpower the cake flavour, especially if you’re not too keen on sweet frosting)

Ingredients:

Cake:

  • 1 3/4 cup AP flour
  • 2 tsp vanilla
  • 1 cup milk
  • 1 tsp salt
  • 1 1/2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 3/4 cup hershey’s cocoa (packed)
  • 3 medium eggs, at room temp.
  • 1/2 cup vegetable oil
  • 1 cup boiling water
  • 1 1/2 cups granulated sugar (original was 2 cups)

Frosting:

  • 1/2 cup unsalted butter, softened
  • 2/3 cup Hershey’s cocoa
  • 1 tsp vanilla
  • 1/3 cup milk
  • 2 cups icing sugar (original 3 cups)

How to Make:

  1. Preheat oven to 180C.
  2. Grease two 9-inch diameter pans. (we used 8-inch pans).
  3. Stir sugar, salt, baking powder, baking soda, cocoa and flour together.
  4. Beat in eggs, milk, oil, vanilla.
  5. Stir in boiling water. (batter should be liquid – very thin).
  6. Bake for 30-35 minutes until center comes clean. Allow to cool for 10 minutes.
  7. For the frosting, melt butter.
  8. Stir in the cocoa. Alternatively beat in sugar and milk.
  9. Stir in vanilla. (add more milk for a thinner consistency).

Note: 

  • Regular, 1-layer cake bake for 35-40 minutes. .
  • 12 cup bundt cake bake for 50-55 minutes.
  • Cupcakes bake for 22-25 minutes.

LOVE, 

Zoe & Mia

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