Recipe by looneytunesfan
From the Hershey's Cocoa container. This is super easy and very rich -- almost as easy as a boxed mix and a million times better. It's pretty hard to goof up this one. I'm posting it here in case Hershey's starts printing something else on that container. I like to spread seedless raspberry preserves in between the layers. It's a very dangerous cake to have around.
Top Review by areugoin2heaven
Very dark Very Thick and tastes like something out of a nutrition store. Not at all delicious. Batter was very thin but baked it anyway to see and taste the final product...just awful and I am an avid baker trying new recipes and this one will be a waste of time for you to try.
- 2 cups sugar
- 1 3⁄4 cups flour
- 3⁄4 cup 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
- 1 cup boiling water
- 1⁄2 cup butter, melted
- 2⁄3 cup cocoa
- 3 cups powdered sugar
- 1⁄3 cup milk
- 1 teaspoon vanilla extract
- 1⁄4 cup seedless raspberry preserves (I use Wilkin & Son's LTD brand ( it's more expensive, but it's ~v e r y~ good.)
- 1⁄2 teaspoon real vanilla extract
Directions See How It's Made
- Heat oven to 350°F.
- Grease and flour pans (two 9 inch round pans – I have used larger pans, and cupcakes – just adjust the cooking time accordingly).
- Combine dry ingredients.
- Mix in all wet ingredients except for the boiling water – beat at medium speed for about 2 minutes.
- Stir in boiling water – the batter will be very thin; this is not a mistake.
- Bake in prepared pans for 30 – 35 minutes or until toothpick stuck in middle comes out clean.
- Cool on rack 10 minutes.
- Remove from pan and cool completely on rack.
- Combine melted butter with cocoa.
- Add sugar and milk alternately, beating on medium speed until desired consistency is reached.
- Stir in vanilla.
- Stir the vanilla into the preserves until its smooth.
- Spread Raspberry jam between cake layers.
- Frost completely cooled cake.
- MMM-MMMM So good!