Back-of-the-Box Hershey's Chocolate Cake
Description
This rich super moist chocolate cake with buttercream frosting is the best. It is perfect for a birthday or a special dessert that's sure to impress.
Ingredients
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2 cups white sugar
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1 3/4 cups all-purpose flour
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3/4 cup unsweetened cocoa powder
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1 1/2 teaspoons baking soda
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1 1/2 teaspoons baking powder
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1 teaspoon salt
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2 large eggs
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1 cup milk
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1/2 cup vegetable oil
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2 teaspoons vanilla extract
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1 cup boiling water
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3/4 cup unsalted butter, at room temperature
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5 1/3 cups confectioners' sugar
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1 1/2 cups unsweetened cocoa powder
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2/3 cup milk
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1 teaspoon vanilla extract
Directions
1
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round cake pans.
2
Make cake: Stir together sugar, flour, cocoa, baking soda, baking powder, and salt in a bowl.
3
Add eggs, milk, oil, and vanilla; mix for 3 minutes with an electric mixer. Stir in boiling water by hand.
4
Pour evenly into the prepared pans.
5
Bake in the preheated oven until a toothpick inserted into the centers comes out clean, 30 to 35 minutes. Cool for 10 minutes before removing from pans to cool completely.
6
While cakes cool, make frosting: Cream butter with an electric mixer until light and fluffy. Stir in confectioners' sugar and cocoa alternately with milk and vanilla. Beat to a smooth spreading consistency.
7
Split the layers of the cooled cake horizontally, cover the top of each layer with frosting, then stack them onto a serving plate.
8
Frost the outside of the cake with remaining frosting.
9
Enjoy!