Confession – when I make cake, I usually use a box cake. They really are good and almost always turn out great. But, about 10 years ago, we were having family over for dinner, and the guest of honor was a pretty picky eater. He is a meat and potatoes kind of guy and chocolate is his go to desert flavor. I decided I wanted to make a chocolate cake from scratch.

So, online I went and found this cake. I saw it on the Hershey’s website and found out it has been around for a long time, which to me means it must be good. It’s called Hershey’s “Perfectly Chocolate” Chocolate Cake, and, believe me, it is perfect. Very chocolatey, very moist, and the directions are given for all different variations of the cake – round, rectangular, bundt and cupcakes. You will never need another chocolate cake recipe again!

There was also a recipe for chocolate frosting – which has become my go to chocolate frosting.

The ingredients for this cake are probably in your pantry and fridge right now.

Once you pour in the boiling water, the batter will be very thin. Don’t worry – it should be.

Chocolate Frosting

I usually make the chocolate frosting while the cake is baking. That way, I am ready to frost as soon as the cake is completely cool.

I never buy canned frosting, even if I make a box cake. A simple buttercream frosting is very easy to make and is my favorite type of frosting.

Add more powdered sugar or milk if needed, depending on how you like your frosting consistency. I have found that the amounts in the recipe are usually perfect, but if you are going to pipe any frosting, more powdered sugar may be needed.

Sometimes I get fancy and do a “Rose” cake or other decorations, using a piping tip, but most of the time I don’t get fancy. It will be delicious either way!

Your cake is ready to serve and enjoy! Believe me, it won’t last long!

The Best Chocolate Cake

• CAKE
• 2 cups sugar
• 1-¾ cups all-purpose flour
• ¾ cup Hershey’s cocoa
• 1-½ teaspoons baking powder
• 1-½ teaspoons baking soda
• 1 teaspoon salt
• 2 eggs
• 1 cup milk
• ½ cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup boiling water
• crisco, for greasing pans
• flour, for dusting pans
• CHOCOLATE FROSTING
  • ½ cup butter , melted
  • ⅔ cup cocoa powder
  • 3 cups powdered sugar
  • ⅓ cup milk
  • 1 teaspoon vanilla

1. Cake: 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 (I like to spray them so the cakes don’t stick). Cool completely. Frost with Chocolate Frosting.

4. Chocolate Chocolate Frosting: Melt butter and add to bowl of mixer. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla. Makes about 2 cups frosting.

5. Variations on 2 Layer Cake: 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.

6. 3 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.

7. 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.

8. Cupcakes: Line muffin tins (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. Makes about 30 cupcakes.

9. 1/2 Sheet Cake: Grease and flour the pan. Heat oven to 350 degrees. Pour batter into prepared pan. Bake 30 to 35 minutes, until a toothpick tested near the center comes out clean.