Hershey's "Perfectly Chocolate" Chocolate Cake

This is an awesome Chocolate Cake, it is so moist with just the right amount of chocolate, and of course you can never get to much chocolate. Christina Williams at The Foodie Entourage brought this wonderful chocolate cake to my Full Plate Thursday recently. Christina started The Foodie Entourage in 2010, she is a freelance writer, web builder and has made chocolates and pastries professionally on and off for the past ten years. 

Hershey's "Perfectly Chocolate" Chocolate Cake
 Miz Helen's Kitchen
Ingredients For Chocolate Cake
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 buttermilk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
Directions
Heat oven to 350 degrees. Grease your baking pans and dust with cocoa powder instead of flour.
Stir together sugar, flour, cocoa, baking powder, baking soda and salt in a large bowl.  Add eggs, milk, oil and vanilla; beat on medium speed for 2 minutes. Stir in boiling water (batter will be thin). Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean.

"Perfectly Chocolate" Chocolate Frosting
Ingredients For Frosting
1/2 cup (1 stick) butter or margarine
2/3 cup Hershery's Cocoa
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract
Directions
Melt butter, stir in cocoa.  Alternately add powdered sugar and milk, beating to spreading consistency.  Add small amount additional milk, if needed.  Stir in vanilla.
Yields about 2 cups frosting.

Easy Chocolate Ganache Topping
If you want to cover the cake with a quick and easy ganache instead of frosting, simply melt a bag of chocolate chips in the microwave (on high, one minute at a time) for a few minutes, then add a few tablespoons of unsalted butter (must be real butter) and stir until completely melted and incorporated.  Spoon the melted chocolate on top of the cake or mini cakes and use the bottom-side of a large spoon to spread the chocolate (starting from the middle and working in a circular motion) until the chocolate begins to drip down the sides. Then use a zester or grater and a bar of chocolate to sprinkle the top with chocolate shavings.
Adapted From Hersheys
and Christina Williams

 I Used Two 9 Inch Pans For The Recipe

This is A Great Frosting, It Works Really Well

This is a Great Chocolate Cake

Enjoy Your Cake!

I am so happy that you stopped by to have a nice slice of this wonderful cake with me today. I always look forward to your visits and hope you will come back soon!
Peace and Joy
Miz Helen