Hershey's Rich Chocolate Cake

By: Abby Pulliam

Prep Time: 30 minutes
Cook Time: 30-35 minutes

Ingredients: 2 c. sugar
1 3/4 c. all purpose flour
3/4 c. unsweetened cocoa
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
1tsp. salt
2 eggs
1 c. milk
1/2 c. vegetable oil
2 tsp. vanilla extract
1 c. boiling water

Icing: 1 stick butter
3 c. powdered sugar
2/3 c.cocoa 
1/3 c. milk
1 tsp. vanilla

Directions: Preheat the oven to 350 degrees.  Grease and flour two 9'' pans. In a large mixing bowl combine all of the dry ingredients (sugar, all purpose flour, unsweetened cocoa, baking powder, baking soda, and salt). Add in the eggs, milk, vegetable oil, and vanilla. Beat on medium speed for 2-3 minutes until smooth.  Slowly add in the boiling water.  You may notice that the batter will be very thin, it is okay thats normal.  Once the water is mixed in pour the batter evenly into the pans.  Put the pans in the oven for 30-35 minutes.  For cupcakes, place in the oven for 22-25 minutes.  Make sure that when the cakes are ready you test them with a wooden pick or fork.  Let the cakes cool for about 10 minutes before you flip them.

In a mixer, combine the cocoa, milk, and powdered sugar. While the cocoa, milk, and powdered sugar are mixing, melt the butter.  After the butter is completely melted stir in the vanilla and the melted butter. Then enjoy!!!!!!!