Hershey's Chocolate Cake - double 8" layers
Submitted by: JustRightMenus
Description:
This recipe has been modified from the full version ( http://www.hersheys.com/recipes/recipe-details.aspx?utm_source=redirect&utm_medium=redirect&utm_campaign=Redirect-recipes%20(asp)&id=184 ) to fill two 8" cake pans.
The original is for 3 8" pans or two 9" pans.
Servings: 10
Ingredients
GROUP ONE
1 1/3 c sugar
1 c + 2 TB + 2 tsp flour
1/2 c. cocoa
1 tsp baking powder
1 tsp baking soda
5/8 tsp salt
GROUP TWO
2/3 of 2 eggs - weigh and do the math. Sorry.
2/3 c milk
1/3 c vegetable oil
1 1/4 tsp vanilla extract
ADD LAST
2/3 c boiling water
FROSTING
1/3 c butter
1/4 c + 3 TB + 1/4 tsp cocoa
2 c powdered sugar
3 TB + 1 5/8 tsp milk
5/8 tsp vanilla
Directions
Heat oven to 350°F
Grease and flour two 6" cake pans
Stir together Group One (dry ingredients).
Add in Group Two (wet ingredients EXCEPT water).
Beat 2 minutes on medium speed with a mixer.
Stir in hot water - batter will be thin.
Pour into pans.
Bake 35 minutes... Cool 10 minutes in pans... Remove from pans and place cakes on wire racks to cool.
Frost only when cooled completely.
FROSTING:
Melt butter. Stir in cocoa. Alternately add sugar and milk, beating to spreading consistency. Stir in vanilla.
Makes about 1 1/3 cup frosting.