Hershey's "Perfectly Chocolate Cake" : For little Sis Birthday

Happy Birthday Alyssa! Unluckily its been raining the whole week and no way we can buy the cake that you want due to the rising flood. I made one for you no worries. Perfectly Chocolate Cake, as I know its your favorite. Happy Birthday my little Sissy!! Big sis loves you a lot!

I used Hershey's cocoa in this cake as it gives me the  bitter-sweet chocolate taste that I wanted. It is perfect for all occasions specially to those who loves chocolate.

It is advisable  to mix the frosting on a medium speed using electric mixer, give it an ample time until it comes soft and fluffy.  Furthermore, use appropriate measuring spoon specially when putting on a baking powder/ baking soda and other leavening agent. I used liquid measurement (milliliter) instead of cooking measurement (cups, tablespoon and teaspoon), and in such i never an an exact amount.

Nevertheless it was good. Eaten till the last slice.

I will make this cake again!

                        

                        HERSHEY'S "PERFECTLY CHOCOLATE" CAKE
                        10 to 12 servings

                       You will need:
                       2 cups sugar 1-3/4 cups all-purpose flour3/4 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 teaspoon vanilla extract
                       1 cup boiling water

                      Heat Oven to 350°F Grease and flour two 9-inch 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
                      for  few minutes; remove from pans to wire racks. Cool completely. Frost with 
                     "PERFECTLY  CHOCOLATE' CHOCOLATE FROSTING.

                      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 30-35 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 350°F. Pour     
                      batter into prepared pan. Bake 50-55 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 22-25 minutes. Cool Completely. 
                      Frost a bout 30 cupcakes.

                      Frosting:
                     1/2 cup (1 stick) butter or margarine
                     2/3 cup HERSHEY'S Cocoa
                     3 cups powdered sugar
                     1/3 cup milk
                     1 teaspoon vanilla extract add powdered sugar and milk, beating to spreading   
                     consistency. Add small amount additional milk, if needed. Stir in vanilla. About 2 
                     cups frosting.