2 c Sugar
1 3/4 c All-purpose flour
3/4 c Hershey’s Cocoa; OR…
-Hershey’s European Style
-Cocoa
1 1/2 ts Baking powder
1 1/2 ts Baking soda
1 ts Salt
2 Eggs
1 c Milk
1/2 c Vegetable oil
2 ts Vanilla extract
1 c Boiling water
1-BOWL BUTTERCREAM FROSTING
6 tb Butter or margarine
— softened
2 2/3 c Powdered sugar
1/2 c Hershey’s Cocoa; OR…
-Hershey’s European Style
-Cocoa
1/3 c Milk
1 ts Vanilla extract
Heat oven to 350 degrees Fahrenheit. Grease and flour two 9-inch round
baking pans or one 13x9x2-inch baking pan. In large mixer bowl, stir
together sugar, flour, cocoa, baking powder, baking soda and salt. Add
eggs, milk, oil and vanilla; beat on medium speed of electric mixer 2
minutes. Stir in boiling water (batter will be thin). Pour batter into
prepared pans. Bake 30 to 35 minutes for round pans, 35 to 40 minutes
for rectangular pan or until wooden pick inserted in center comes out
clean. Cool 10 minutes; remove from pans to wire racks. Cool
completely. (Cake may be left in rectangular pan, if desired.) Frost
with ONE-BOWL BUTTERCREAM FROSTING. 8 to 10 servings.
One-Bowl Buttercream Frosting:
In small mixer bowl, beat butter. Add powdered sugar and cocoa
alternately with milk; beat to spreading consistency (additional milk
may be needed). Blend in vanilla. About 2 cups frosting. High
Altitude Directions
Decrease sugar to 1-3/4 cups Increase flour to 1-3/4 cups plus 2
tablespoons Decrease baking powder to 1-1/4 teaspoons Decrease baking
soda to 1-1/4 teaspoons Increase milk to 1 cup plus 2 tablespoons
Bake at 375 degrees Fahrenheit, 30 to 35 minutes for both pan sizes
Hershey’s is a registered trademark of Hershey Foods Corporation.
Recipe may be reprinted courtesy of the Hershey Kitchens.
Meal-
Yields
1 Cake