After
I got married, I discovered that my husband had a thing about chocolate
cake. He didn’t like to eat it often; once
a year on his birthday was enough. He
liked chocolate cake with chocolate icing.
Nothing fancy… no coffee as an ingredient, no coconut, just plain
chocolate cake. I experimented with a
few recipes before I landed on the right one.
I found the recipe in a magazine.
That shows how long I have been using it. With the internet, who clips recipes out of
magazines any longer?
Hershey’s
“Perfectly Chocolate” Chocolate Cake
2
cups sugar
1¾ cups
all-purpose flour
¾ cup
Hershey’s cocoa
1½ teaspoon
baking powder
1½ teaspoon
baking soda
1
teaspoon salt
2
eggs
1 cup
milk
½ cup
vegetable oil
2
teaspoons vanilla extract
1 cup
boiling water
Heat
over to 350°.
Combine
dry ingredients in large bowl.
Add
eggs, milk, oil and vanilla.
Beat
for 2 minutes on medium speed.
Stir
in boiling water. (Batter will be thin.)
Pour
into 2 9” round greased and floured pans.
(See hint below.)
Bake
30-35 minutes.
Cool
10 minutes.
Remove
from pans to wire rack.
Cool
completely.
Frost.
Hershey’s
“Perfectly Chocolate” Chocolate Frosting
1
stick (½ cup) butter or margarine
2/3
cup Hershey’s cocoa
3
cups powered sugar
1/3
cup milk
1
teaspoon vanilla extract
Melt
butter.
Stir
in cocoa.
Alternately
add powered sugar and milk, beating on medium speed to spreading consistency.
Add
more milk, if needed.
Add
vanilla.
Tips
To
prevent the bottom from sticking, I add another step to the greased and floured
pan. After preparing the pan, cut a
piece of wax paper to fit into the bottom of the pan. Grease and flour the wax paper. It can be a bit tricky when tapping out the
extra flour, but the additional step is worth it.
