Mike's sister Marianne invited us to dinner when Mike and I were newly married. At the end of a very yummy dinner she brought out this cake and I thought it was the best chocolate cake I'd ever had. The thing that sealed the deal for me was that she made her frosting more like a glaze, which I loved.
As I've made the cake over the years I use the same recipe but mix things up a lot. Sometimes I'll make it in two 9-inch round cake pans for a stacked cake. Other times I put it in a 9x13 pan for a simple cake. Works in a bundt pan too!
I put some of my favorite topping variations below too. Enjoy!
Cake Directions:
2 cups sugar
1 - 3/4 cups all-purpose flour
3/4 cup HERSHEY'S Cocoa
1 - 1/2 tsps baking powder
1 - 1/2 tsps baking soda
1 tsp salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 tsps vanilla extract
1 cup boiling water
1 Heat oven to 350°F. Grease and flour two 9-inch round baking pans.
2 Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.
3 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 "Perfectly Chocolate" Chocolate Frosting.
Frosting Directions:
1/2 cup butter or margarine (1 stick)
2/3 cup HERSHEY'S Cocoa
3 cups powdered sugar
1/3 cup milk
1 tsp vanilla extract
1 Melt butter. Stir in cocoa. Alternately, add powdered sugar and milk, beating to spreading consistency.
2 Add small amount additional milk, if needed. Stir in vanilla.
(For glaze like frosting, stir with spoon and add a little extra milk)
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 fluted tube 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.
Chocolate Caramel Drizzle Cake: Cook cake in 9x13 pan - DO NOT FROST. Serve warm with drizzles of Hershey's chocolate syrup and caramel topping - I like mine with some whipped cream and almonds too.
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