Hershey’s Cocoa Cake
Yield: 2 (9-inch round) cakes
  • 2 cups granulated sugar
  • 1 3/4 cups all-purpose flour (I have made with this gluten-free flour blend with outstanding results)
  • 3/4 cups Hershey’s cocoa (regular, not Dutch)
  • 1 1/2 teaspoon baking soda
  • 1 1/2 teaspoon baking powder
  • 1 teaspoon salt
  • 2 eggs
  • 1 cup milk (I typically use non-fat)
  • 1/2 cup canola oil
  • 2 teaspoons vanilla
  • 1 cup boiling water
  1. Combine the dry ingredients in a large bowl. Add the eggs, milk, oil, and vanilla. Beat with a hand or stand mixer until completely mixed, 30 seconds to one minute. Stir in the boiling water. The batter will be thin.
  2. Pour into two, well greased or parchment lined, 9-inch round cake pans. Bake at 350 degrees for 25-30 minutes or until a tooth pick inserted in the center comes out clean. I always check a few minutes early but find 25 minutes is perfect in my oven. Keep in mind that dark-coated baking pans tend to cook a bit faster than light-colored pans. The trick to a perfect cake is to remove it from the oven when it is just cooked through, so check a few minutes early to avoid overcooking.
  3. Cool the cakes for 10-15 minutes in the pans, and then remove to baking racks and cool completely. Frost as desired.
the fountain avenue kitchen https://fountainavenuekitchen.com/