***When a friend, Peggy, recently asked me to make a double chocolate cake for a party, I had just the right recipe in mind. I had seen this recipe on the back of the Hershey's Cocoa canister, and I had also heard wonderful things about this particular cake over on Good Things Catered. So, I decided to give it a try. And let me just tell you...making a chocolate cake and not eating a slice was EXTREMELY hard for me...LOL....I am very much a chocolate addict. I was very pleased with the results, though. The cake was wonderfully moist (just look at the pics!) and the frosting was out-of-this-world delicious. Seriously...this cake is my new go-to chocolate cake.
Peggy wanted a fall-themed cake, preferably with sunflowers. I had a lot of fun thinking of ideas for this cake!***
Cake Batter = Chocolately Goodness!
Just look at those yummy layers...
2 c. sugar
1-3/4 c. all-purpose flour
3/4 c. Hershey's Cocoa
1-1/2 tsp baking powder
1-1/2 tsp baking soda
1 tsp salt
1 c. milk
1/2 c. vegetable oil
2 tsp vanilla extract
1 c. boiling water (or 1 c. freshly brewed, hot coffee)
For the Frosting:
1/2 c. (1 stick) butter, melted
2/3 c. Hershey's Cocoa
3 c. powdered sugar
1/3 c. milk
1 tsp vanilla extract
Preheat oven to 350 degrees and prepare two 9-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 to wire racks. Cool completely.
Meanwhile, make frosting:
Stir melted butter into cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add a small amount of additional milk, if needed. Stir in vanilla. (Yields about 2 cups frosting.)
Frost cake when completely cooled, as desired.
Source: Hershey's Kitchens