Hershey's "Perfectly Chocolate" Chocolate Cake

The name sums up this recipe pretty well! Andrew and I were craving something sweet but we didn't want to have to make a trip to the store. I was looking through my baking cabinet and glanced at the back of the Hershey's cocoa tub and saw this recipe. I had everything needed to make it so we whipped it up. The cake is unbelievably moist (and it still is three days later as I'm eating the last of it!) and the frosting is so wonderfully sweet - the perfect of companions. I think this may very well end up being my go-to chocolate cake recipe!

Hershey's "Perfectly Chocolate" Chocolate Cake and Frosting

recipe courtesy of Hershey's

for the cake:

2 c sugar

1 3/4 c all-purpose flour

3/4 c Hershey's cocoa

1 1/2 t baking powder

1 1/2 t baking soda

1 t salt

2 eggs

1 c milk

1/2 c vegetable oil

2 t vanilla extract

1 c boiling water

for the frosting:

1 stick butter

2/3 c Hershey's cocoa

3 c powdered sugar

1/3 c milk

1 t vanilla extract

For the cake: Heat oven to 350 degrees. Grease and flour two 9-in round baking pans. Combine dry ingredients in a large bowl. Add eggs, milk, oil and vanilla; beat on medium speed for 2 minutes. Stir in boiling water (batter will be thin). Pour into pans. Bake 30-35 minutes, or until wooden stick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.

For the frosting: Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating on medium speed until reaching spreading consistency. Add more milk, if needed. Stir in vanilla. Frost cake once it has completely cooled.