Hershey's Perfectly Perfect Chocolate Cake, it really IS perfect...

Oh my, this cake is just so good, it's indescribable.  It's better than grandma's homemade chocolate cake, it's better than Aunt Edna's secret recipe that she won't share, it's better than any cake you can buy in a bakery, it's just that that good!   If you've been looking for a decadently moist homemade chocolate cake with silky chocolate frosting, look no more, your search has ended.  This recipe dates back to the 70's, it's definitely stood the test of time and has been passed down for generations, now

I make this cake, my friends make it, my daughter-in-law requests it every year for her birthday.  It's just the best homemade chocolate cake, period! The only thing that could possibly improve this is just to drink it with a glass of cold milk. 

Ingredients:

* 2 cups white sugar

* 1 3/4 cups all-purpose flour

* 3/4 cup HERSHEY®'S Cocoa Powder

* 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

* 1/2 cup butter

* 2/3 cup HERSHEY®'S Cocoa Powder

* 3 cups confectioners' sugar

* 1/3 cup milk

* 1 teaspoon vanilla extract

Directions:

1. Heat oven to 350 F. Grease and flour two 9-inch round baking pans.

2. 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.

3. 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 "Perfectly Chocolate" Chocolate Frosting.

Frosting:

4. To make "Perfectly Chocolate" Chocolate Frosting: 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.

What Do I Bake This In?

1.  One Pan Cake: Grease and flour 13x9x2-inch baking pan. Heat oven to 350 F. Pour batter into prepared pan. Bake 35 to 40 minutes. Cool completely. Frost.

2.  Two Layer Cake in 9" Pans.  Don't do it!  The layers will be too flat, trust me...

4.. Three Layer Cake: Grease and flour three 8-inch round baking pans. Heat oven to 350 F. Pour batter into prepared pans. Bake 30 to 35 minutes. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost.

5.. Bundt Cake: Grease and flour 12-cup Bundt pan. Heat oven to 350 F. Pour batter into prepared pan. Bake 50 to 55 minutes. Cool 15 minutes; remove from pan to wire rack. Cool completely. Frost

6.. Cupcakes: Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Heat oven to 350 F. Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. Frost. About 30 cupcakes.

I found this set of three, 8" cake pans on Amazon.  They are quick release and do a great job.

Here's the Amazon link

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