Hersheys Chocolate Cake

<< Hersheys Chocolate Cake is easy to make as a pareve or dairy cake and can be baked in a variety of cakepans. Prepare the cake with frosting as a layer cake, cupcakes, in a bundt/tube pan or in a rectangular pan*, with or without frosting. The recipe for Chocolate Frosting is further down below plus baking times for various types of cakepans. If you do not frost the cake, dust the top with confectioners' sugar or cocoa.

Ingredients:

• 2 cups sugar
• 1 3/4 cups all-purpose flour
• 3/4 cup Hershey's Cocoa
• 1-1/2 tsp. baking powder
• 1-1/2 tsp. baking soda
• 1 tsp. salt
• 2 eggs
• 1 cup milk (use pareve milk substitute for pareve cake - if you cannot find pareve milk substitute, use water or cola)
• 1/2 cup vegetable oil
• 2 tsp. vanilla extract
• 1 cup boiling water
• Chocolate Frosting Recipe: see below

Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk (or pareve milk substitute), oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.

Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with chocolate frosting recipe below.

Hersheys Chocolate Cake serves: 10-12

*Variations: ONE-PAN CAKE: Grease and flour 13x9x2-inch baking pan. Heat oven to 350° F. Pour batter into prepared pan. Bake 35 to 40 minutes. Cool completely. Frost.

THREE LAYER CAKE: Grease and flour three 8-inch round baking pans. Heat oven to 350°F. Pour batter into prepared pans. Bake 30 to 35 minutes. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost.

BUNDT CAKE: Grease and flour 12-cup Bundt pan. Heat oven to 350°F. Pour batter into prepared pan. Bake 50 to 55 minutes. Cool 15 minutes; remove from pan to wire rack. Cool completely. Frost.

CUPCAKES: Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Heat oven to 350°F. Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. Frost. About 30 cupcakes.

Chocolate Frosting Recipe for Hersheys Chocolate Cake:

• 1/2 cup (1 stick) butter or pareve margarine
• 2/3 cup HERSHEY'S Cocoa
• 3 cups powdered sugar
• 1/3 cup milk (for pareve frosting, use water)
• 1 tsp. vanilla extract

Melt butter or margarine. Stir in cocoa. Alternately add powdered sugar and milk (or water) beating to spreading consistency. Add small amount additional milk or water, if needed. Stir in vanilla. About 2 cups frosting. Source: www.hersheys.com (excellent recipe source)

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