Ingredients
Scale
- 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 canola oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- Frosting:
- 1/2 cup butter, melted
- 2/3 cup HERSHEY’S Cocoa
- 3 cups powdered sugar
- 1/3 cup milk
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F.
- Grease and flour two 9-inch round baking pans.
- In a large bowl, whisk together sugar, flour, cocoa, baking powder, baking soda and salt.
- Then add eggs, milk, oil and vanilla to the flour mixture. Beat with a mixer on medium speed for 2 minutes.
- Add the boiling water and stir until well combined (batter will be thin so do not be alarmed).
- Pour batter into prepared pans and bake at 350 for 30 to 35 minutes or until wooden pick inserted in center comes out clean.
- Cool 10 minutes and remove from pans to wire racks. Cool completely.
- To prepare the frosting, place melted butter along with cocoa powder in a bowl and combine.
- Then alternately add powdered sugar and milk, beating to spreading consistency.
- Add small amount additional milk, if needed. Stir in vanilla.
- Place one round cake on serving dish and top with a thin layer of frosting. Top with remaining cake round and frost entire cake with remaining frosting.
- Serves 10-12
