If you can follow directions and you own an oven, you can make this cake. It's made with regular Hershey's Cocoa; the recipe is printed on the back of the can.
Photo by Sue Ade/Morris News Ser
2 cups sugar
1 3/4 cups all-purpose flour
3/4 cup Hershey's Cocoa or Hershey's Special Dark Cocoa
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
Preheat oven to 350 degrees. Grease and flour two 9-inch round baking pans. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil 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, before frosting.
Kitchen Ade note: Either Hershey's Cocoa or Hershey's Special Dark Cocoa may be used to make this cake. Cakes made with Hershey's Special Dark Cocoa will be deeper in color than cakes made with regular Hershey's Cocoa.
Peninsula Clarion ©2015. All Rights Reserved.