I’m not the world’s biggest chocolate fan (what?! A woman that doesn’t live and breathe for chocolate?! Lies!) but I know that most people like chocolate so therefore, yes, I do bake chocolate desserts when the time calls for it. A lot of times I will just take someone’s word for it regarding a chocolate dish, but I couldn’t help but try this because it’s supposed to be the perfect chocolate cake and the way I look at it is that you’ve gotta taste perfection, right?! As someone that’s not a huge fan of chocolate let me just tell you not to take my word for it – you’ve gotta try this to believe it. This cake was amazing – dare I say perfect?! It was deliciously moist and still rich, just like you want your chocolate to be.
Hershey’s Perfectly Chocolate Cake
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
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
Heat oven to 350°F. Line muffin tins with baking cups.
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). Fill cups 2/3 full with batter.
Bake 22 – 25 minutes or until wooden pick inserted in center comes out clean. Cool completely and frost as desired.
Yields about 30 cupcakes.
Hershey’s “Perfectly Chocolate” Chocolate Frosting
1/2 cup (1 stick) 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.
Yields 2 cups frosting – I made 1 1/2 of the recipe to ensure enough to frost cupcakes (about 3 cups frosting)