Ingredients for Hershey's Perfectly Chocolate Chocolate Cake
- 2 cups granulated sugar
- All Purpose Flour
- Cocoa
- 2 teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 1 cup vegetable oil
- 1 cup milk
- Vegetable Oil
- 2 teaspoons vanilla extract
- Water
- Butter
- Powdered Sugar
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How to Make Hershey's Perfectly Chocolate Chocolate Cake
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, a bundt pan, a 9x13 inch baking pan, or line a muffin tin with cupcake liners.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- In a separate bowl, whisk together the eggs, oil, milk, and vanilla extract.
- Gradually add the wet ingredients to the dry ingredients, mixing on low speed until just combined. Do not overmix.
- Stir in the boiling water until the batter is smooth. The batter will be thin.
- Divide the batter evenly among your prepared pans. For cupcakes, fill each liner about 2/3 full.
- Bake for 25-30 minutes for 9-inch round layers, 35-40 minutes for a 9x13 inch cake, 45-50 minutes for a bundt cake, or 18-20 minutes for cupcakes. Insert a toothpick into the center; if it comes out clean, it's done.
- Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
- Once the cakes are completely cool, frost with Hershey's Perfectly Chocolate Chocolate Frosting (recipe included separately).
- Decorate as desired and enjoy!
Nutrition Information (Approximate per serving)
Sodium
24 g
Sugar
301g
Fat
41g
Carbs
33g
