HERSHEY’S “PERFECTLY CHOCOLATE” Chocolate Cake

I cannot take credit for this recipe, but by far this is the best chocolate cake recipe I have made to date.  It pairs perfectly with the White Meringue Frosting recipe I posted earlier

Ingredients

  • 2 cups sugar
  • 1-3/4 cups all-purpose flour
  • 3/4 cup HERSHEY’S Cocoa
  • 1-1/2 teaspoonsbaking powder
  • 1-1/2 teaspoonsbaking soda
  • 1 teaspoonsalt
  • 2 eggs
  • 1 cup milk
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup                        boiling                        water

        Directions

  1. Heat oven to 350°F.  Grease and flour two 9-inch round baking pans.
  2. 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.
  3. 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

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