Desserts

"Especially Dark" Chocolate Cake

Ingredients

• 2 cups sugar
• 1-3/4 cups all-purpose flour
• 3/4 cup HERSHEY'S SPECIAL DARK Cocoa
• 1-1/2 teaspoons baking powder
• 1-1/2 teaspoons baking soda
• 1 teaspoon salt
• 2 eggs
• 1 cup milk
• 1/2 cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup boiling water
• "ESPECIALLY DARK" CHOCOLATE FROSTING (recipe follows)

• Directions

  1. 1 Heat oven to 350°F. Grease and flour two 9-inch round baking pans.
     
  2. 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.
     
  3. 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 "ESPECIALLY DARK" CHOCOLATE FROSTING. 10 to 12 servings.
     
     
     "ESPECIALLY DARK" CHOCOLATE FROSTING
     
     1/2 cup (1 stick) butter or margarine
     2/3 cup HERSHEY'S SPECIAL DARK Cocoa
     3 cups powdered sugar
     1/3 cup milk
     1 teaspoon vanilla extract
     
     Melt butter, Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla. About 2 cups frosting.
  4. As a side note...this cake freezes VERY well.  I put the icing on, refrigerate it and cut the cake in half.  I wrap one half and place it in the freezer.  I simply put it in the fridge to thaw it out and it is just as good as the first day if was made.  Very moist.