Deep Dark Chocolate Cake

Course : Cakes
Serves: 1 cake
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Ingredients:

2 cups sugar
1 3/4 cups all-purpose flour
3/4 cup HERSHEYS Cocoa or HERSHEYS European Style Cocoa
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
1 recipe Buttercream Frosting (recipe follows)
6 tablespoons butter or margarine -- softened
2 2/3 cups powdered sugar
1/2 cup HERSHEYS Cocoa or HERSHEYS European Style Cocoa
1/3 cup milk
1 teaspoon vanilla extract
 

Preparation / Directions:

Heat oven to 350 degrees. Grease and flour two 9-inch round baking pans or one 13 × 9 × 2-inch baking pan. In large mixer bowl, stir together sugar, flour, cocoa, baking powder, baking soda and salt. Add eggs, milk, oil and vanilla; beat on medium speed of electric mixer 2 minutes. Remove from mixer; stir in boiling water (batter will be thin). Pour batter into prepared pans. Bake 30 to 35 minutes for round pans, 35 to 40 minutes for rectangular pan or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. (Cake may be left in rectangular pan, if desired.) Frost with One-Bowl Buttercream Frosting.

 

Nutritional Information:

5535 Calories (kcal); 200g Total Fat; (32% calories from fat); 45g Protein; 907g Carbohydrate; 604mg Cholesterol; 5742mg Sodium


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