I’ve baked this Hershey’s cake dozens of times, and each time it’s utter perfection!

Servings: 12

Ingredients:

– 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 vegetable oil
– 2 teaspoons vanilla extract
– 1 cup boiling water

Directions:

1. Preheat your oven to 350 degrees F (175 degrees C) and grease and flour two 9-inch round baking pans.

2. In a large mixing bowl, stir together sugar, flour, cocoa, baking powder, baking soda, and salt.

3. Add eggs, milk, oil, and vanilla; beat on medium speed for about two minutes.

4. Stir in boiling water last (batter will be thin, don’t worry, that’s the secret to its moistness).

5. Pour evenly into the prepared pans.

6. Bake for 30 to 35 minutes or until a wooden pick inserted in the center comes out clean.

7. Cool cake in the pans for about 10 minutes, then remove from pans onto wire racks. Allow to cool completely before frosting with your favorite frosting.

Variations & Tips:

– For a dairy-free version, use your favorite plant-based milk and a dairy-free prepared frosting.
– If you want to reduce the sugar, substitute half the amount with a granulated sugar substitute that measures the same.
– Toss a handful of chocolate chips into the batter for an extra gooey chocolate surprise.
– For an easy frosting, warm up some chocolate ganache and pour over the cake for a simple yet decadent finish.
– If making cupcakes, just adjust the baking time to about 22-25 minutes, and this recipe will yield about 30 cupcakes.
– For a special touch, add a teaspoon of instant espresso powder to the batter to enhance the chocolate flavor without adding a coffee taste.