Hershey's Perfectly Chocolate Chocolate Cake

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This past week has been a bit hectic.  But, this past weekend was fun and we got to celebrate my father-in-law's birthday.  Of course, my first question was what dessert to make...duh.  Both David and his sister informed me that their dad's favorite was chocolate cake with chocolate icing or frosting.  What's the difference between icing and frosting?  I don't think there is one.  Regardless, doesn't this cake look scrumptious?



This recipe is verrrry rich, almost like a dark chocolate because there's so much cocoa in it.  You'll need a big glass of milk (or a dollop of vanilla ice cream) to wash it down.

Here's the recipe!

Hershey's Perfectly Chocolate Chocolate Cake

Cake:

2 cups sugar

1-3/4 cup all-purpose flour

3/4 cup Hershey's cocoa

1-1/2 teaspoon baking powder

1-1/2 teaspoon baking soda

1 teaspoon salt

2 eggs

1 cup milk

1/2 cup vegetable oil (I always use canola)
2 teaspoons vanilla

1 cup boiling water

Preheat oven to 350 degrees.

Combine dry ingredients in large bowl.  Add eggs, milk, oil and vanilla.  Beat for 2 minutes on medium speed.  Stir in boiling water. (Batter will be thin.)  Pour into two 9" round greased and floured pans. (I never flour mine, just spray the heck out of 'em.)

Bake for 30-35 minutes.

Cool ten minutes.  Remove from pans to wire rack. 

Cool completely.

Frost.

Frosting:

1 stick (1/2 cup) butter or margarine
2/3 cup Hershey's cocoa

3 cups powdered sugar

1/3 cup milk

1 teaspoon vanilla

Melt butter. 

Stir in cocoa.

Alternately add powdered sugar and milk, beating on medium speed to spreading consistency.  Add more milk if needed.  Add vanilla.

I will definitely be utilizing this recipe again!  This was such a big hit that, as of lunch today, this is all that's left.  Anyone else raid their mother's kitchen for awesome 70's era Tupperware?  Oh...just me?  I guess I'm just cool like that.