Hersheys Extreme Chocolate Cake Recipe 445

HERSHEY'S "PERFECTLY CHOCOLATE" CHOCOLATE CAKE

Steps:

• Heat oven to 350°F. Line two 8 inch round baking pans with parchment paper and then spray lightly with non-stick cooking spray. Set aside.
• Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl.
• Add eggs, milk, oil and vanilla and mix until well combined.
• Stir in boiling water (or hot coffee). Batter will be thin, but that's okay! Pour batter into prepared pans.
• Bake 30 to 35 minutes or until a toothpick inserted in the center of the cake comes out clean.

HERSHEY'S EXTREME CHOCOLATE CAKE RECIPE - (4.4/5)

Steps:

• CAKE: Preheat oven to 350°F. Grease and flour two 9 inch cake pans. In a medium bowl, stir together the sugar, flour, cocoa, baking soda, baking powder and salt. Add eggs, milk, oil and vanilla Mix for 3 minutes with an electric mixer. Stir in the boiling water by hand. Pour evenly into the two prepared pans. Bake for 30 to 35 minutes, until a toothpick inserted comes out clean. Cool for 10 minutes before removing from pans to cool completely. FROSTING: Cream butter until light and fluffy. Stir in cocoa and confectioners' sugar alternately with the milk and vanilla. Beat to a spreading consistency. TO FROST: Split the layers of cooled cake horizontally. Cover the top of each layer with frosting, then stack them onto a serving plate. Frost the outside of the cake.

HERSHEY'S LIGHT CHOCOLATE CAKE

Steps:

• Heat oven to 350.
• Grease 2 8" round cake pans.
• In a bowl stir in flour, cocoa and baking soda.
• In a saucepan heat corn oil and stir in sugar until melted.
• Remove from heat.
• Add milk, white vinegar and vanilla extract to mix in saucepan and stir.
• Add the dry ingredients then whisk till blended.
• Pour evenly into cake pans.
• Bake 20 minutes or until toothpick comes out clean.
• Cool.
• Fill and frost top.
• Refrigerate.

HERSHEY'S "PERFECTLY CHOCOLATE" CHOCOLATE CAKE

Steps:

• Heat oven to 350 degrees, 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 30-35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with "Perfectly Chocolate" chocolate frosting.
• "Perfectly Chocolate" Chocolate Frosting.
• Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount of additional milk, if needed. Stir in vanilla. Makes about 2 cups frosting.
• Cake Variations:.
• One-Pan cake: Grease and flour 13x9x2-inch baking pan. Heat oven to 350 degrees. Pour batter into prepared pan. Bake 35-40 minutes. Cool completely. Frost.
• Three Layer Cake: Grease and flour three 8-inch round baking pans. Heat oven to 350 degrees. 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 bundt pan. Heat oven to 350 degrees. Pour batter into prepared pan. Bake for 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 degrees. Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. Frost. Makes about 30 cupcakes.