The words “perfect” and “chocolate cake” basically have the same meaning, right? With HERSHEY’S homemade chocolate cake this seems to be true. Baking from scratch is easier than you think when you mix HERSHEY’S cocoa with a few other simple ingredients. Bake this delicious dessert when you’re hosting the next family get-together, celebrating a birthday or wanting a bite of delicious chocolate cake after dinner. This “perfectly chocolate” cake was made for sharing, so get out your best plates, have a pitcher of milk ready and divvy out this chocolatey cake with your favorite people.
round baking pans
ROUND BAKING PANS
measuring cups and spoons
MEASURING CUPS AND SPOONS
Step 1: Heat oven to 350°F. Grease and flour two 9-inch round baking pans.
Step 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.
Step 3: Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with “Perfectly Chocolate” Chocolate Frosting.
One Pan Cake: Grease and flour 13x9x2-inch baking pan. Heat oven to 350° F. Pour batter into prepared pan. Bake 35 to 40 minutes. Cool completely. Frost.
Three Layer Cake: Grease and flour three 8-inch round baking pans. Heat oven to 350°F. Pour batter into prepared pans. Bake 30 to 35 minutes. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost.
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.
New day new recipes
Leave a Reply