HERSHEY'S "PERFECTLY CHOCOLATE" CAKE - How to make a moist CHOCOLATE CAKE Recipe

Official HERSHEY'S "PERFECTLY CHOCOLATE" CHOCOLATE CAKE & FROSTING Recipe...right off the back of the HERSHEY'S COCOA can. Deronda demonstrates now fast and easy this cake is to make in your very own kitchen!! A decadently rich moist cake that will satisfy any CHOCOLATE CAKE lover!!! Click on SHOW MORE below for recipe...

HERSHEY'S "PERFECTLY CHOCOLATE CAKE" CHOCOLATE CAKE

Grease & flour 2 9-inch round cake pans. Set aside.

Preheat oven to 350 degrees F.

• 1 teaspoon salt
• 1 1/2 teaspoons of baking powder
• 1 3/4 cups all-purpose flour
• 2 cups of sugar
• 1 cup boiling water
• 3/4 cup Hershey's Cocoa powder
• 1 1/2 teaspoons of baking soda
• 1 cup milk
• 2 teaspoons pure vanilla extract
• 2 eggs
• 1/2 cup vegetable oil

1. In a large mixing bowl add all dry ingredients. Mix well with a whisk.
2. Add milk, eggs, oil and vanilla to dry ingredients. With an electric mixer, on medium, beat for 2 minutes. Whisk in boiling water until smooth (batter will be thin).
3. Add cake batter equally into prepared round baking pans.
4. Bake for 30-35 minutes of until wooden toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.

"PERFECTLY CHOCOLATE" CHOCOLATE FROSTING:

• 1/3 cup milk
• 3 cups powdered sugar
• 1 teaspoon vanilla extract
• 2/3 cup HERSHEY'S Cocoa
• 1 stick (1/2 cup) butter or margarine

1. Melt butter over low heat. Whisk in cocoa until smooth.
2. Alternately add powdered sugar and milk, beating on medium speed to spreading consistency. Beat in vanilla. Add more milk if needed. Frost cake!!