This is pretty much the only cake I’ll make in this lifetime. I’ve been making it for a solid 25 years and I have no plans in changing. This is the Hershey Cake recipe ladies and gentlemen. It’s not altered in anyway, yet here I am, taking the time to just share their recipe. Why? Because it needs the share. It’s tried-and-true and a must have cake for birthdays and the fact it’s a Tuesday. Enjoy this cake!
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Ingredients
- 2 cups sugar
- 1 3/4 cups all purpose flour
- 3/4 cup hershey cocoa
- 1 1/2 tsp. baking powder
- 1 1/2 tsp. baking soda
- 1 tsp. salt
- 1 cup milk
- 1/2 cup vegetable oil
- 2 tsp. vanilla extract
- 1 cup boiling water
- 2 eggs
Ingredients
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Instructions
- Heat oven to 350 degrees. Grease and Flour two 9-inch round baking pans.
- Stir together sugar, flour, cocoa, baking powder, baking soda, and salt in a 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 into prepared pans.
- Bake30-35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove form pans to wire rocks. Cool Completely. Frost with Hershey's Chocolate Buttercream.
- HERHEY CHOCOLATE BUTTERCREAM 1/2 Cup (1 stick) butter 2/3 cup Hershey cocoa 3 cups powdered sugar 1/3 milk 1 tsp. vanilla Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency.Add more milk if needed. Makes about 2 cups.
Recipe Notes
I love to make this chocolate batter on my baking days and use as cupcakes, a bundt cake or I'll put in a 9 x 13 pan or as cake layers. I freeze these after I bake them so that they can be ready for me for any special occasion.
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