Prep 30 mins
Cook 40 mins
One night I was craving chocolate cake, but we didn't have a mix and I didn't feel like going to the store. I looked on the back of a box of Hershey's Cocoa and found this recipe. It is just a basic chocolate cake with chocolate frosting, but it is DIVINE. My husband and I both LOVE it and think it is the best cake ever. I will never make chocolate cake from a box again.
FOR THE CAKE
- 2 cups sugar
- 1 3⁄4 cups all-purpose 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
- 2 teaspoons vanilla extract
- 1 cup boiling water
FOR THE FROSTING
- 1⁄2 cup butter or 1⁄2 cup margarine
- 2⁄3 cup cocoa
- 3 cups powdered sugar
- 1⁄3 cup milk
- 1 teaspoon vanilla extract
- CAKE DIRECTIONS: Heat oven to 350 degrees.
- Combine dry ingredients in large bowl.
- Add eggs, milk, oil and vanilla.
- Beat on medium speed 2 minutes.
- Stir in boiling water (batter will be thin).
- Pour into 2 greased and floured 9" round pans.
- Bake 30-35 minutes or until toothpick inserted in center comes out clean.
- Cool 10 minutes, then remove to wire racks and cool completely.
- Frost with "Perfectly Chocolate" Chocolate Frosting.
- This also makes about 30 cupcakes.
- FROSTING DIRECTIONS: Melt butter.
- Stir in cocoa.
- Alternately add powdered sugar and milk, beating on medium speed to spreading consistency.
- Add more milk, if needed.
This cake is excellent. I've used it for years and have recently made a couple of changes just to kick it up a notch! I use 1/4 cup oil and 1/4 cup melted butter instead of the 1/2 cup oil. The butter adds richer flavor while the oil adds more moisture. I also use 1 cup very hot coffee instead of the 1 cup boiling water. The coffee just kicks up the chocolate flavor, you don't taste coffee at all. The frosting has good chocolate flavor. To Gloss it up a bit, I add 1 tablespoon light corn syrup to the melted butter, then add the rest of the ingredients as directed.
I make this cake EVERY time I need a cake now. It is my and my family's absolute favorite! I make it with the modifications noted by Soozzee on 2/25/08 and that makes all the difference. Especially substituting brewed hot coffee for the water, it is fantastic, so rich and yummy. Also, I add parchment paper to the bottom of my 9" rounds first so that the cake doesn't stick to the bottom of the pans. Without parchment, I had a couple crumble on me, so now parchment is a must. I make it for every family birthday, so so good!
I saw this identical recipe at Zaar but the poster refused to credit Hershey's so I did another search to find someone wtih integrity and tried this recipe. It turned out beyond belief and that is coming from someone who does NOT enjoy chocolate! Made it for a birthday friend and made the following substitutions based on reviews: used 1 stick of melted butter vs. the oil; used 1 cup of very strong coffee vs. the water; used Hershey's Special Dark chocolate vs. Standard, and added 1 teaspoon of cinnamon. Baked it for 45 minutes and it came out flawlessly and with a marvelously subtle flavour thanks to the addtions. It was so impressive that it required NO frosting; we all enjoyed it plain. I now have a standard chocolate cake to make for friends and family.