Hershey’s Chocolate Cake

Ingredients

• butter for pans
• 2 cups granulated sugar
• 1 3/4 cups all-purpose flour, plus more for pans
• 3/4 cup Hershey’s cocoa
• 2 tablespoons instant espresso
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 2 large eggs
• 1 cup full fat milk
• 1/2 cup light vegetable oil
• 2 teaspoons of vanilla extract
• 1 cup boiling water
  For the Whipped Cream Cheese Buttercream
  • 1 cup cream cheese
  • 3/4 cup butter
  • 1/2 tablespoon vanilla extract
  • 4 cups powdered sugar

  For the Chocolate Cream Cheese Buttercream

  • 3/4 cup of butter
  • 3/4 cup of cream cheese
  • 1 & 3/4 cups Hersheys cocoa powder
  • 5 cups powdered sugar
  • 1/2 cup + 3 tablespoons whole Milk
  • 2 teaspoons vanilla extract

  How To Make Hershey’s chocolate cake

  Hersheys Chocolate Cake

  1. First, preheat your oven to 350F.
  2. Spray 3 round cake pans with cooking spray
  3. Dust the pans lightly with flour, set aside.
  4. In a Large mixing bowl or kitchenaid mixer combine the Flour, Hersheys cocoa, sugar, baking powder, baking soda, and the salt.
  5. Add in the milk, oil, eggs and the vanilla extract & mix until everything is thoroughly incorporated. Once all combined, stir in the boiling water last; mix again, the batter will be very thin.
  6. Pour the batter evenly in each of the sprayed/floured cake pans
  7. Bake for 30-35 minutes, or until a toothpick inserted in the center of each layer comes out clean. Once fully baked, remove from oven & allow the 3 cakes to cool for at least 10-15 minutes before removing them.
  8. Once removed, transfer to a wire rack to finish cooling completely.
  9. I always use a cake leveler to make sure the layers are even, you can also use a serrated knife
  10. While they finish cooling, prepare your frostings.