Hershey's Perfectly Chocolate Cake

I am super excited today since I had to made a cake for a friend.  She gave me a short notice and as usual the computer being my loyal friend, I browse through and came upon this recipe from Hershey's.  It is an easy recipe. All you have to do was mix all the dry ingredients together and the liquids in another bowl.  I am always looking for easy methods since I saw this, I quickly rushed into the kitchen and whipped up this wonderful cake. The batter was really really watery.  The final result was a  really moist cake. This will be my go to recipe for a chocolate cake.

Source:  Hershey's

Ingredients

2 cups sugar 

1-3/4 cups all-purpose flour

 3/4 cup HERSHEY'S Cocoa 

1-1/2 teaspoons baking powder 

1-1/2 teaspoons baking soda 

1 teaspoon salt

 2 eggs 

1 cup milk 

1/2 cup vegetable oil 

2 teaspoons vanilla extract 

1 cup boiling water

 Method

• Heat oven to 350°F. Grease and flour two 9-inch round baking pans. 
• 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. 
• 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 and decorate.

Frosting Recipe from Williams Sonoma (This is the best frosting I have ever had)

8 oz. unsweetened chocolate, chopped
6 cups confectioners' sugar
16 Tbs. (2 sticks) unsalted butter
6 Tbs. milk, plus more, if needed
2 tsp. vanilla extract
1/4 tsp. salt

Method

Have all the ingredients at room temperature.

Put the chocolate in the top pan of a double boiler set over but not touching simmering water in the bottom pan. Stir until the chocolate is melted and smooth. Let cool to room temperature.

In the bowl of an electric mixer fitted with the flat beater, combine the confectioners' sugar, butter, the 6 Tbs. milk, the vanilla and salt and beat on low speed until combined, about 1 minute. Stop the mixer and scrape down the sides of the bowl. Increase the speed to medium and beat for 2 minutes, then reduce the speed to low. Add the chocolate and beat until combined, then increase the speed to medium and beat for 1 minute more.

If the frosting is dry, add more milk, 1 tsp. at a time, until it is creamy but still holds peaks. Makes about 4 1/2 cups.

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 Bundt 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. About 30 cupcakes.