Ingredients

The following ingredients have 11 Servings
  • 2 cups sugar
  • 1 3/4 cups all-purpose flour
  • 3/4 cup HERSHEY’S Cocoa
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda 1
  • teaspoon salt
  • 2 eggs
  • 1 cup milk
  • 1/2 cup canola oil
  • 2 teaspoons vanilla extract
  • 1 cup boiling water
  • Frosting:
  • 1/2 cup butter, melted
  • 2/3 cup HERSHEY’S Cocoa
  • 3 cups powdered sugar
  • 1/3 cup milk
  • 1 teaspoon vanilla extract

Instruction

  • Preheat oven to 350°F.
  • Grease and flour two 9-inch round baking pans.
  • In a large bowl, whisk together sugar, flour, cocoa, baking powder, baking soda and salt.
  • Then add eggs, milk, oil and vanilla to the flour mixture. Beat with a mixer on medium speed for 2 minutes.
  • Add the boiling water and stir until well combined (batter will be thin so do not be alarmed).
  • Pour batter into prepared pans and bake at 350 for 30 to 35 minutes or until wooden pick inserted in center comes out clean.
  • Cool 10 minutes and remove from pans to wire racks. Cool completely.
  • To prepare the frosting, place melted butter along with cocoa powder in a bowl and combine.
  • Then alternately add powdered sugar and milk, beating to spreading consistency.
  • Add small amount additional milk, if needed. Stir in vanilla.
  • Place one round cake on serving dish and top with a thin layer of frosting. Top with remaining cake round and frost entire cake with remaining frosting.
  • Serves 10-12