Prep 15 mins
Cook 35 mins
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.
- 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
- 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!
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.
Very dense, very dark, very rich . . . and yummy! I made this for a birthday gathering, and we all especially liked the raspberry filling. No seedless raspberry preserves available here, but I discovered a trick: I warmed them slightly on the stovetop, then passed them with the aid of the stamper (from a mortar and pestle-- is that the mortar or the pestle?) through a fine wiremesh sieve. Slighlty time-consuming, but did the trick. With this method, I found that half the jar of preserves is actually seeds :( Something to remember when comparing the prices of regular versus seedless preserves! This made it easy to add the vanilla, and to spread between the layers because the seedless preserves remained more fluid. Thanks for posting.