|
Heat oven to 350°F. Grease and flour two 9-inch round baking pans. (I like to add a
round piece of parchment paper to the bottom of my pans but you don’t have to.)
Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add
eggs, milk, oil and vanilla; With electric mixer beat on medium speed for 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 DARK
CHOCOLATE FROSTING. (see recipe below)
DARK CHOCOLATE FROSTING
Ingredients-
1/2 cup (1 stick) butter, melted
2/3 cup HERSHEY’S SPECIAL DARK Cocoa
3 cups powdered sugar
1/2 cup heavy cream
1 teaspoon vanilla extract
Melt butter. Set aside while you mix dry ingredients.
|
|
In a mixing bowl, stir together cocoa and powdered sugar then mix in vanilla, heavy
cream and butter. Beat with electric mixer until you get a creamy spreading consistency.
Add a tablespoon or two of heavy cream if frosting is too dry, or a little extra sugar if too
wet.
Makes about 2 cups frosting.
|
