Hersheys Deep Dark Chocolate Cake Recipe

Hersheys Deep Dark Chocolate Cake Recipe

Yield: 8 servings
Recipe by luhu.jp

Ingredients:
2 cup: Sugar,
1 1/3 cup: All-purpose flour,
3/4 cup: Hersheys cocoa, or
Hersheys european syle coc,
1 1/2 tsp: Baking powder,
1 1/2 tsp: Baking soda,
1 tsp: Salt,
2: Eggs,
1 cup: Milk,
1/2 cup: Vegetable oil,
2 tsp: Vanilla,
1 cup: Boiling water,

Directions:

Recipe by: Hersheys Celebrate Chocolate pml (1990)
Heat oven to 350 Grease and flour two-9inch round baking pans or 13x9x2
inch baking dish. In large bowl, stir together sugar, flour, cocoa, baking
powder, baking soda and salt. Add eggs, milk, oil and vanilla; beat on
medium speed 2 minutes. Remove from mixer; stir in boiling water. (Batter
will be thin) Pour batter into prepared pans. Bake 30 to 35 minute for
round, 35 to 40 for rectangle or until toothpick comes out clean. Cool 10
minutes; remove pans to wire racks. Cool completely. (Cake may be left in
rectangular pan, if desired.) Frost with one-bowl buttercream frosting.

Barbara posted this with only directioons for 13 x 9 also calling for 1
3/4 cup all-purpose flour instead of 1 1/4 cup. Frost with Maida
Heatters Marshmallow Icing. (or your favorite. Sometimes I use a caramel
icing)
Her comment - This is on of my long time favorite chocolate cakes, easy
too! (Genie C13 T21 M072 6/21/91)


Source from luhu.jp