2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup HERSHEY’S SPECIAL DARK Cocoa
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water ( I used hot, strong coffee)
Directions for cake:
1 Heat oven to 350°F. Grease and flour two 9-inch round pans or one 13x9x2-inch baking pan.
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 electric mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.
3 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. 8 to 10 servings.
ONE-BOWL BUTTERCREAM FROSTING
There are two links above from Hersheys.com. The frosting recipes are slightly different!
This is the newer version. I will post about it and compare the two very soon.
8 tablespoons butter or margarine, softened
3 cups powdered sugar
2/3 cup HERSHEY’S SPECIAL DARK Cocoa
1/3 cup milk
1 teaspoon vanilla extract
Beat room temperature soften butter in medium bowl until fluffy. Add powdered sugar and cocoa alternately with milk, beating to spreading consistency (additional milk or less may be needed). Stir in vanilla. About 2 cups frosting.
I did comparison for a commentor who had a problem with the first butter cream recipe. I hope this is helpful to your question and problem. Let me know.:-)
Note: I did not have Special Dark Cocoa, I used regular Hershey’s Cocoa
First Hershey link recipe for Butter Cream First Hershey’s recipe
Nice smooth, creamy consistency. Do not melt butter.
It must room temperature soft.