A Week Of Cake Recipes: Hershey's Perfectly Chocolate, Chocolate Cake

Hershey's Perfectly Chocolate, Chocolate Cake is the best chocolate cake recipe out there. Well, I think so anyway. I found the recipe on a box of Hershey's Cocoa and tried it. It is moist and chocolaty. This is the recipe I go to when I need to make a chocolate cake.  Of course, I have tweaked the recipe to our tastes and dietary needs. 
 

Hershey's Perfectly Chocolate, Chocolate Cake

• 2 cups of sugar
• 1 3/4 cups of flour (I use 1 cup of white and 3/4 cup of whole wheat.)
• 3/4 cups of cocoa
• 1 1/2 tsp of baking soda
• 1 1/2 tsp of baking powder
• 2 eggs
• 1 cup of milk
• 1/2 cup of vegetable oil (I use olive oil.)
• 2 tsp of vanilla extract
• 1 cup of boiling water

All the ingredients you will need.

Preheat oven to 350 degrees. Grease and flour pans, whether they are 3 8" round pans or one 9" X 13" rectangular pan, or bundt pan. This recipe will make around 30 cupcakes. 

In a mixing bowl, combine all the dry ingredients. Whisk to combine and to get rid of any lumps.

All the dry ingredients combined.

Add the eggs, milk, oil, and vanilla. Beat on until combined.  

Add the dry ingredients to the wet ingredients. Beat for 2 minutes on medium speed. Be sure to scrap down the bowl at least one time during the mixing. 

The dry and wet ingredients combined.

After the 2 minute beating, add the boiling water. The batter will be runny and that is the way it is suppose to be. 

The batter will be runny after you mix in the boiling water.

Pour in greased and floured pans. Bake at 350 degrees. If using round pans, bake for 30 to 35 minutes. Rectangular pan, bake for 35 to 40 minutes. Bundt pan, for 50 to 55 minutes. For cupcakes, bake for 22 to 25 minutes.

I was making cupcakes with this recipe when I was taking pictures. We were going to make chocolate fudge cakes with them.

Remove from oven and place on cooling racks. Cool in round or rectangular pan for 10 minutes before removing from pan, then cool completely on cooling racks before putting on the icing. Cool 15 minutes in bundt pan before removing it. Remove cupcakes when they come out of the oven and place on a cooling rack to cool completely.  

Out of the oven and ready to remove from the pan.

Cupcakes removed and cooling.

Using olive oil instead of vegetable oil makes this recipe super moist. Make sure your toothpick or skewer inserted in the center comes out completely clean before removing them from the oven. 

If you are a chocoholic like I am, then you will want to top this cake with Hershey's Perfectly Chocolate, Chocolate Frosting. However, a good vanilla icing is just as yummy. I especially like using this recipe to make cupcakes so we can top them with vanilla ice cream, chocolate syrup, homemade whipped cream, and a little shaved chocolate. Talk about YUMMY! 

This makes me happy!

Living a simple life and loving every minute of it!