Hershey’s Extreme Chocolate Cake
Here’s a cake for the extreme chocolate lover. Either you are one otherwise you know one! Split the layers to make more room for the rich chocolate frosting.
Ingredients
- CAKE:
- 2 cups white sugar
- 1 3/4 cups all purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking soda
- 1 1/2 teaspoons baking powder
- 1 teaspoon salt
- 2 eggs
- 1 cup milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- FROSTING:
- 3/4 cup butter
- 1 1/2 cups unsweetened cocoa powder
- 5 1/3 cups confectioners’ sugar
- 2/3 cup milk
- 1 teaspoon vanilla extract
Details
Servings 8
Preparation time 30mins
Cooking time 65mins
Preparation
CAKE:
Preheat oven to 350°F.
Grease and flour two 9 inch cake pans.
In a medium bowl, stir together the sugar, flour, cocoa, baking soda, baking powder and salt.
Add eggs, milk, oil and vanilla Mix for 3 minutes with an electrical mixer.
Stir in the boiling water by hand.
Pour evenly into the two prepared pans.
Bake for 30 to 35 minutes, until a toothpick inserted comes out clean.
Cool for 10 minutes before removing from pans to cool fully.
FROSTING:
Cream butter until light and fluffy.
Stir in cocoa and confectioners’ sugar alternately with the milk and vanilla. Beat to a spreading consistency.
TO FROST:
Split the layers of cooled cake horizontally. Cover the top of every layer with frosting, then stack them onto a serving plate. Frost the outside of the cake.