HERSHEY’S “Perfectly Chocolate” Chocolate Cake

Last week I heard a story on National Public Radio (NPR) about cocoa (the main ingredient in chocolate) and its impact on Ecuador and the world. This story is about 6 minutes and it’s worth listening to.  Today, I decided to bake a chocolate cake.  As you know, I’ve been baking healthy recipes, but, I decided to bake a chocolate cake from HERSHEY’S chocolate company. In a few weeks, I’m going to try and substitute whole wheat flour and organic ingredients into this recipe and see how a more healthy cake tastes!


2 cups sugar
1-3/4 cups 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
2 teaspoon vanilla extract
1 cup boiling water
“Perfectly Chocolate” Chocolate Frosting

Heat oven to 350 degrees.
Grease and flour two 9 inch round baking pans.


Combine dry ingredients in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed for 2 minutes.  Stir in boiling water (batter will be thin). Pour in pans.

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Bake 30 to 35 minutes or until a wooden toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with “Perfectly Chocolate” Chocolate Frosting. 10 to 12 servings.

“Perfectly Chocolate” Chocolate 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.  Stir in vanilla. About 2 cups.