Hershey's Special Dark Chocolate Cake and Frosting

Hershey's Special Dark Chocolate Cake and Frosting

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • Cake:

  • 2

    teaspoons vanilla extract

  • 1

    cup boiling water

  • 1

    teaspoon salt

  • 2

    eggs

  • 1

    cup milk

  • ½

    cup vegetable oil

  • 1-½

    teaspoons baking powder

  • 1-½

    teaspoons baking soda

  • ¾

    cup HERSHEY'S SPECIAL DARK Cocoa

  • 2

    cups sugar

  • 1-¾

    cups all-purpose flour

  • Frosting:

  • ½

    cup (1 stick) butter or margarine

  • cup HERSHEY'S SPECIAL DARK Cocoa

  • 3

    cups powdered sugar

  • cup milk

  • 1

    teaspoon vanilla extract

Directions

Cake: 1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans or line 28 to 30 muffin cups (2-1/2 inches in diameter) with paper bake cups. 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 or fill cups about 2/3 full with batter. 3. Bake 30 to 35 minutes for round pans or 22 to 25 minutes for cupcakes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with "ESPECIALLY DARK" CHOCOLATE FROSTING. Makes 12 servings or 30 cupcakes. Frosting: Melt butter, Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla. About 2 cups frosting.


Nutrition

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