- 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 vegetable oil - 2 teaspoons vanilla extract - 1 cup boiling water - "PERFECTLY CHOCOLATE" CHOCOLATE FROSTING(recipe follows)
*Directions:* 1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans.
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. 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 "PERFECTLY CHOCOLATE" CHOCOLATE FROSTING. 10 to 12 servings.
CUPCAKES: Line muffin cups with paper bake cups. Heat oven to 350°F. Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. Frost. About 30 cupcakes.
"PERFECTLY CHOCOLATE" CHOCOLATE FROSTING
1 stick (1/2 cup) butter or margarine 2/3 cup HERSHEY'S 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.
http://www.hersheys.com/recipes/recipes/detail.asp?id=184#
ReplyDelete*HERSHEY'S "PERFECTLY CHOCOLATE" Chocolate Cake* *Ingredients:*
- 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 vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- "PERFECTLY CHOCOLATE" CHOCOLATE FROSTING(recipe follows)
*Directions:*
1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans.
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. 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 "PERFECTLY CHOCOLATE" CHOCOLATE FROSTING. 10 to 12 servings.
CUPCAKES: Line muffin cups with paper bake cups. Heat oven to 350°F. Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. Frost. About 30 cupcakes.
"PERFECTLY CHOCOLATE" CHOCOLATE FROSTING
1 stick (1/2 cup) butter or margarine
2/3 cup HERSHEY'S 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.
Who stole it from Hershey's.
ReplyDeleteI put their link in! They are the best chocolate cupcakes ever! Aside from the guiness ones :-)
ReplyDeleteYum. Thank you E., Rick and/or Hershey's. They are mighty tasty!
ReplyDeleteB* (John's Dad's wife)