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HERSHEY'S Classic Chocolate Cake

HERSHEY'S Classic Chocolate Cake

Made with:

HERSHEY'S Cocoa, Natural (Item# 63505)

YIELD
3 (9-inch) layer cakes

Ingredients

CHOCOLATE CAKE
3 lbs. sugar
1 lb. 10 oz. all-purpose flour
8 oz. HERSHEY'S Cocoa, Natural (Item# 63505)
4-1/2 tsp. baking powder
4-1/2 tsp. baking soda
1 Tbsp. salt
10-1/2 oz. eggs
24 fl. oz. milk
12 fl. oz. vegetable oil
1 oz. vanilla extract
24 fl. oz. boiling water
CHOCOLATE BUTTERCREAM FROSTING
12 oz. salted butter, softened
3 lbs. powdered sugar
8 oz. HERSHEY'S Cocoa, Natural (Item# 63505)
10 fl. oz. milk
3/4 oz. vanilla extract

Directions

    1. Heat convection oven to 300°F (standard oven: 350°F). Generously spray with vegetable cooking spray and flour six (9-inch) round baking pans.
    2. Prepare CHOCOLATE CAKE: Blend together sugar, flour, HERSHEY'S Cocoa, baking powder, baking soda and salt in 20 qt. bowl of mixer fitted with paddle attachment. Mix on low speed 30 seconds. Gradually add eggs, milk, oil and vanilla; continue mixing on medium speed 2 minutes. Stir in boiling water until well blended (batter will be thin). Evenly divide batter into each prepared pan.
    3. Bake 20 to 25 minutes* or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.
    4. Prepare CHOCOLATE BUTTERCREAM FROSTING: Mix butter in 20 qt. bowl of mixer fitted with paddle attachment until creamy. Add powdered sugar and HERSHEY'S Cocoa alternately with milk, mixing to spreading consistency (additional milk may be needed). Blend in vanilla.
    5. Evenly divide and frost cakes with CHOCOLATE BUTTERCREAM FROSTING). Makes 10 to 12 servings per cake.
    *If using convection oven, rotate pans one-half turn (180°) after 15 minutes of baking.

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