Hersheys Chocolate Cake
INGREDIENTS:
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
For the Cream Cheese Filling:
1 cup cream cheese, softened
1/2 cup powdered sugar
1 teaspoon vanilla extract
For the Chocolate Cream Cheese Buttercream:
1/2 cup butter, softened
1/2 cup cream cheese, softened
3/4 cup Hershey’s Cocoa
4 cups powdered sugar
2 teaspoons vanilla extract
2–4 tablespoons milk (as needed)
DIRECTIONS:
Preheat oven to 350°F (175°C). Grease and flour two 9-inch round baking pans.
For the Cake: In a large bowl, stir together sugar, flour, cocoa, baking powder, baking soda, and salt. Add eggs, milk, oil, and vanilla; beat on medium speed for 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.
Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.
For the Cream Cheese Filling: Beat cream cheese, powdered sugar, and vanilla extract until smooth.
For the Chocolate Cream Cheese Buttercream: Beat butter and cream cheese until light and fluffy. Gradually add cocoa and powdered sugar, beating well. Stir in vanilla and enough milk to achieve desired consistency.
Assembly: Cut each cake layer horizontally to make four layers. Place one layer on the serving plate, spread with one-third of the cream cheese filling. Repeat layering with cake and filling. Frost with chocolate cream cheese buttercream.