Ingredients
- 3 1/4 cups (3146 g) sugar
- 2.86 cups (1462 g) all-purpose flour
- 1.22 cup (442 g)HERSHEY'S Cocoa
- 1-1/3 teaspoons baking powder
- 1-1/3 teaspoons baking soda
- 1 1/3 teaspoon salt
- 3 eggs
- 1.63 cup (13.95 oz.) milk
- .82 cup (5.7 oz.) vegetable oil
- 2.75 teaspoons vanilla extract
- 1.22 cup (9.8 oz.) boiling water
Preparation
Step 1
THIS IS UPSCALED TO 2 8X3 INCH PANS USING 6 CUPS EACH.
1. Heat oven to 325°F. Grease and flour two 9-inch round baking pans. Insert parchment paper and flower nails. Wrap baking pans with dampened baking strips.
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 55 to 60 minutes or until wooden pick inserted in center comes out clean. Cool completly; remove from pans to wire racks.
VARIATIONS:
BUNDT CAKE: Grease and flour 12-cup fluted tube pan. Heat oven to 350°F. Pour batter into prepared pan. Bake 50 to 55 minutes. Cool 15 minutes; remove from pan to wire rack. Cool completely. Frost.
CUPCAKES: Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Heat oven to 350°F. Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. Frost. About 30 cupcakes.