Back-of-the-Box Hershey's Chocolate Cake

16 ingredients
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Ingredients

  • 2 cups white sugar
  • 1 ¾ cups all-purpose flour
  • ¾ cup unsweetened cocoa powder
  • 1 ½ teaspoons baking soda
  • 1 ½ teaspoons baking powder
  • 1 teaspoon salt
  • 2 large eggs
  • 1 cup milk
  • ½ cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup boiling water
  • ¾ cup unsalted butter, at room temperature
  • 5 ⅓ cups confectioners' sugar
  • 1 ½ cups unsweetened cocoa powder
  • ⅔ cup milk
  • 1 teaspoon vanilla extract
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Instructions

  1. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round cake pans.
  2. Make cake: Stir together sugar, flour, cocoa, baking soda, baking powder, and salt in a bowl.
  3. Add eggs, milk, oil, and vanilla; mix for 3 minutes with an electric mixer. Stir in boiling water by hand.
  4. Pour evenly into the prepared pans.
  5. Bake in the preheated oven until a toothpick inserted into the centers comes out clean, 30 to 35 minutes. Cool for 10 minutes before removing from pans to cool completely.
  6. While cakes cool, make frosting: Cream butter with an electric mixer until light and fluffy. Stir in confectioners' sugar and cocoa alternately with milk and vanilla. Beat to a smooth spreading consistency.
  7. Split the layers of the cooled cake horizontally, cover the top of each layer with frosting, then stack them onto a serving plate.
  8. Frost the outside of the cake with remaining frosting.
  9. Enjoy!

Source

Original recipe: View Original

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Recipe: Back-of-the-Box Hershey's Chocolate Cake

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