theVERY BEST chocolate cake!

That's a picture of a cake that I made for a fundraising auction.  I believe it was sold for $165!  A month or so after the auction, the person who bought it asked me for the recipe saying, it was the "BEST CHOCOLATE CAKE WE EVER HAD!"  Thinking it was some family heirloom recipe, they said if I didn't want to give the recipe to them, they would understand.  My email back said, "Of course I will give it to you!!  It's the recipe on the back of the Hershey's Cocoa container!!!!"

If you have never had this cake, you MUST try it!!!  IT IS THE BEST!  Don't buy a boxed cake mix ever again!!!  

Here's the recipe (from Hershey's website)--I didn't change a thing (nor should you!!).   I just added the Hershey's kisses, Chocolate Chips, and Chocolate Bars to the top!

Ingredients

• 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
• 2 eggs
• 1 cup milk
• 1/2 cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup boiling water
• "PERFECTLY CHOCOLATE" CHOCOLATE FROSTING (recipe follows)

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. Makes 12 servings.

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 fluted tube 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.

"PERFECTLY CHOCOLATE" CHOCOLATE FROSTING

1/2 cup (1 stick) butter or margarine

2/3 cup HERSHEY'S Cocoa

3 cups powdered sugar

1/3 cup milk

1 teaspoon vanilla extract

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. About 2 cups frosting.