Hershey's Chocolate Cake is a household name that has been around for nearly a century. And if you haven't done it before, you're on your way to having more fun. I simply sprinkled some instant espresso powder on top of the mixture and frosted it. Enhances flavor. And, because I wanted a more buttery and less sweet frosting, I use a higher butter-to-sugar ratio, which makes the frosting light—nothing like the brave American buttercream out there. This is correct. I don't like tampering (a lot) with perfection.


Read David's article Forever and Entirely, in which he explains that few things in life truly last forever and utterly, with the exception of his and his partner's long-held love for this chocolate cake. Your comments on this article, which are located below the recipe, are a testament to how much food and love are mixed for all of us.


Ingredients include:

° butter for frying pans

2 c. granulated sugar

° 1 3/4 cups all-purpose flour, plus additional for pans

° 3/4 cup Hershey's chocolate cocoa

° 2 tbsp. instant espresso

° 1 1/2 tsp baking powder

° 1 1/2 tsp. baking soda

1 teaspoon of salt

° 2 medium eggs

° 1 cup whole milk

° 1/2 cup vegetable oil, light

2 teaspoons vanilla extract

1 cup of boiling water

1 recipe Hershey's Chocolate Cream

Instructions:

Create a Hershey's Chocolate Cake.

Preheat the stove (oven) to 350°F (180°C) and place the rack in the center of the oven. Butter and flour 9-inch baking trays generously, scraping out any excess flour.

Blend granulated sugar/flour, cocoa/espresso powder, baking powder, baking soda, and salt in a mixing bowl with a wooden spoon. In the middle, you're doing well.

Pour in the eggs, followed by the milk, oil, and vanilla extract. Using an electric hand blender, whisk the ingredients for 2 minutes on high speed.

Pour in the boiling water. The mixture will appear alarmingly fluffy, but don't worry, it should be. Pour the mixture into the prepared amount, dividing it evenly.

For 30 to 35 minutes, bake the cake.

Cool the cake in the pans on a wire rack for 10 minutes. Then, flip the cakes onto a cooling rack, remove the pans, flip the cake right side up, and allow to cool completely.

Freeze before serving. Chocolate Cake from Hershey's
Place one layer of cake on a plate or cake stand and top with a generous amount of decoration. Place the second cake layer on top of the first layer and frost the sides and top with icing, making a few or more rings and sumptuous swirls as desired.

Cut the chocolate cake into huge wedges—none of those tiny slivers for us, please—and serve.

Have fun!