Ditch the store-bought cake mixes and make this incredibly easy and tasty cake at home! I promise, it will make you a believer in making your own cakes!
Heat oven to 350°F. Grease and flour two 9-inch round baking pans.
Stir together sugar, flour, cocoa, baking powder, baking soda and salt (and powdered milk, if you're using it) in large bowl. Add eggs, milk, oil (or bean puree) 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 to 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. Makes 12 servings.
Notes
*This recipe is from Hershey's and based on their Perfectly Chocolate Chocolate Cake and their chocolate buttercream frosting recipe*VARIATIONS:ONE-PAN CAKE: Grease and flour 13x9x2-inch baking pan. Heat oven to 350° F. Pour batter into prepared pan. Bake 35 to 40 minutes. Cool completely. Frost.THREE LAYER CAKE: Grease and flour three 8-inch round baking pans. Heat oven to 350°F. Pour batter into prepared pans. Bake 30 to 35 minutes. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost.BUNDT CAKE: Grease and flour 12-cup fluted tube pan. Heat oven to 350°F. Pour batter into prepared pan. Bake 50 to 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°F. Fill cups half full with batter. Bake 22 to 25 minutes. Cool completely. Frost. About 36 cupcakes.Frosting
1/2 cup (1 stick) butter or margarine
2/3 cup HERSHEY'S Cocoa
3 cups powdered sugar
1/3 cup milk (1 Tbsp. powdered milk + 1/3 cup water)
1 teaspoon vanilla extract
In the bowl of a stand mixer, add softened butter and cocoa (if you're using powdered milk, add the dry powdered milk at this time); and combine. Alternately add powdered sugar and milk (or water, if you're using powdered milk), beating to spreading consistency.
Add small amount additional milk, if needed. Stir in vanilla. About 2 cups frosting.