Hershey’s “Perfectly Chocolate” Cake with Chocolate Frosting
I love my husband for numerous reasons, but I really admire his love for people and his generous heart. This week our neighborhood had a cake auction to raise money for charity and Josh made and decorated a cake all by himself. He didn’t use a box mix, he made Hershey’s “Perfectly Chocolate” cake from scratch.
I planned on helping Josh with the cake, but I was “out of commission.” On Sunday, I got a little piece of something embedded in my eye. To make a long story short, we spent hours in the ER and they removed the mystery object with a large needle. They still aren’t sure what it was, but they got it out. My eye was in pain, but luckily it is healing and will be fine.
Anyways, back to the cake. Josh was super excited to create his cake. He made Hershey’s chocolate cake with chocolate frosting. It is an easy recipe that is always a hit. I told him to keep things simple with the decorating, but he wanted a unique design. He decided to make a University of Utah cake with a big red U in the center. Josh is a die hard Ute fan and is always looking for a way to show his Ute pride.
To make the U, he broke wood skewers into pieces and super glued them together to form a U. Next, he poured melted red chocolate into the U mold. He said it was just like pouring concrete:) He let the U harden and then removed it from his homemade mold. It cracked a little when he took it out, but luckily he saved it. He frosted the cake with chocolate frosting, placed the U on top, and used red and white chocolate for a polka dot affect on the sides of the cake.
I was very impressed with Josh’s cake. He did a fantastic job, especially for his first cake. And the good news-his cake sold for $51.00 at the cake auction. All of his hard work paid off to support a great cause.
This is a great go to cake recipe. It is perfect for birthdays, celebrations, or for an emergency chocolate craving.
Hershey's Perfectly Chocolate Cake with Chocolate Frosting
2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup cocoa (we used Hershey's)
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup milk
1/2 cup canola oil
2 teaspoons vanilla extract
1 cup boiling water
For the frosting:
1/2 cup butter
2/3 cup cocoa (we used Hershey's)
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract
1. Heat oven to 350°F. Grease and flour two 9-inch round cake pans. Set aside.
2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in a large bowl. Add eggs, milk, oil and vanilla; With a mixer, beat on medium speed for about 2 minutes. Carefully, stir in boiling water. The batter will be very thin. Pour batter into prepared cake pans.
3. Bake for 30 to 35 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with chocolate frosting.
For the frosting:
Melt butter in the microwave or in a small pan on the stove. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla.
Makes about 2 cups frosting.
Cake Variations from Hershey's:
If you want to make a 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.
If you want to make a bundt cake: Grease and flour 12-cup Bundt 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.
If you want to make 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. About 30 cupcakes.
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