the best chocolate cake ever

I've been making this chocolate cake for 20 years. It is, wait for it, the Hershey recipe. Yes, it is on the back of the Hershey cocoa box and I am not ashamed to say that it is my go-to recipe for chocolate cake and cupcakes. It is insanely chocolately, incredibly moist, and over-the-top easy! 

Sundays are when I make my traditional spaghetti and meatballs, fluffy, soft, and flavorful breadsticks, and a dessert. Chocolate cake bars hit the spot with a cup of hot coffee this time around. What a delicious day! 

Enjoy this recipe my friends


2 cups sugar
1 3/4 cup all purpose flour
3/4 cup Hershey cocoa
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
1 tsp. salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 tsp. vanilla extract 
1 cup boiling water


Heat oven to 350 degrees. Grease and flour two 9-inch round baking pans or a 9x12 baking dish.

Combine dry ingredients in a large bowl. Add eggs, milk, oil and vanilla: beat on medium speed 2 minutes. Stir in boiling water (batter will be thin.) Pour into pans. 

Bake 30-35 minutes or until a toothpick inserted into the center comes clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. 

Chocolate Frosting Recipe:

1 stick butter
2/3 cup Hershey's Cocoa
3 cups powdered sugar
1/3 cup milk
1 tsp. vanilla extract

Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating on med. speed to spreading consistency. Add more milk, if needed. Stir in vanilla. About 2 cups frosting.

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