This recipe comes from the Hershey’s website. Just as the title implies this is the “Perfectly Chocolate Cake”. I chose to make mine into cupcakes (portion control, ha ha, yeah right!) and as you can seen I filled cupcake liners with a tad too much batter as the cupcakes almost baked over their liners!
These baked up light and fluffy (as you can see) and oh so chocolatey! I chose not to frost these cupcakes as I much prefer a dollup of SugarFree Coolwhip on the top of my cupcake. Frosted or not, you will not be disappointed with this cake recipe as it is a tried and true and has received RAVE reviews, both on the Hershey’s website as well as on “What’s for Dinner” message board on thenest.com as seen in Chelley’s
If you are looking for the Perfect Chocolate Cake (or cupcakes) give this recipe a try and be prepared to have your socks knocked off.
I rate this recipe a 9
Hershey’s Perfectly Chocolate Cupcakes
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
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
Heat oven to 350°F. 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.
VARIATIONS: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.
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.
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.
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.