This is the most decadent chocolate cake you will ever eat. It is so rich and dark and chocolatey. It will knock your socks off!
2 cups sugar
1 3/4 cup flour
3/4 cup Hershey's Dark Chocolate Cocoa
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
1 cup milk
1/2 cup vegetable oil
2 tsp vanilla extract
1 cup boiling strong coffee
Heat oven to 350 degrees. Grease and flour two 9 inch round baking pans.
Combine dry ingredients in a large bowl. Add eggs, milk, oil and vanilla, beat on medium speed for 2 minutes. Stir in boiling coffee (batter will be thin). Pour into pans.
Bake for 30-35 minutes or until a wooden pick inserted in center comes out clean. Cool for 10 minutes; remove from pans to wire racks. Cool completely.
For cupcakes: Line 2 1/2 inch muffin cups with paper baking cups. Fill 2/3 full with batter. Bake at 350 degrees for 22-25 minutes. Cool; frost. Makes about 30 cupcakes
1 1/2 sticks (3/4 cup) butter
1 cup Hershey's Dark Chocolate Cocoa
4 1/2 cups powdered sugar (sifted)
1/2 cup milk
1 1/2 tsp vanilla extract
Melt butter. Stir in cocoa.
Alternately, add powdered sugar and milk, beating on medium speed to spreading consistency. Add more milk, if needed. Stir in vanilla.
Makes about 3 cups frosting