My little girl turned two yesterday and today I am busy baking cupcakes for a Cinderella party tomorrow! We are so excited and busy but I had to take a moment and share our favorite recipe for chocolate cake with you! It takes only minutes longer than a box cake mix and tastes so good!
Hershey’s “Perfectly Chocolate” Chocolate Cake
(From the back of the Hershey’s Unsweetened Chocolate Box)
2 cups of Sugar
1 3/4 cups of All Purpose Flour
3/4 cup Hershey’s Unsweetened Cocoa
1 1/2 tsp. Baking Powder
1 1/2 tsp. Baking Soda
1 tsp. Salt
1 cup of milk
1/2 cup of vegetable oil (I use applesauce every time and it’s GREAT!)
2 tsp. vanilla extract
1 cup of boiling water
1. Heat Oven to 350′ Grease and Flour two-9-inch round cake pans (or in our case it makes 30 cupcakes.)
2. Combine dry ingredients in bowl of your electric mixer. Add eggs, milk, oil and vanilla; beat on medium speed for 2 min. Stir in boiling water (batter will be thin.) Pour into pans.
3. Bake 30-35 min. (cupcakes bake only 22-25 minutes) or until a wooden pick comes out clean. Cool Ten minutes; remove from pans to wire racks. Cool completely. Frost.
For the Frosting, you can use whatever you like but our favorite is Hershey Bar Icing from Amanda and her mom. It is sooo good.
Hershey Bar Icing:
8 oz. of cream cheese, softened
1 cup of regular sugar
1 cup of powdered sugar
12 oz. of whipped cream or cook whip
2-3 Hershey Bars, grated
Mix all ingredients together well and frost your layers or cupcakes! Store in the fridge if possible, it makes it so good!