Planner Perfect Meals

Best Chocolate Cake Ever!

Moist, chocolatey, and if the bite is big enough, it might even get lodged in your throat–it’s that moist and delicious. Don’t ask me how I know this.

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
1tsp. salt
1cup milk
1/2 cup vegetable oil
2 tsp. vanilla extract
1cup boiling water
2 eggs

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.