Hershey's Dark Decadent Chocolate Cake

Frosting seems lighter than above pic trust me it's dark and decadent.  It's just the lighting. 

Originally on first blog Soap Mom’s Kitchen. 

I see my cake on many websites under my old blog which I closed down and a few others that used my pic and gave me no mention.  Anyways,  So here it is again. I can’t thank Hershey Company for this amazing recipe.  It’s on the back of their Special Dark Cocoa container. It’s my favorite This cake is dark, decadent and super delicious!  Leave it to Hershey to come up with a winner.  You must use the Special Dark Hershey's Cocoa.  There is no substitution!  When I originally posted this on Soap Mom's Kitchen, all my readers went nuts!  This recipe got more comments and tons of feedback.  Everyone loved it.  I highly recommend this cake for anyone who loves chocolate.  I only make this cake for my hubby's birthday.  He is a fanatic when it comes to chocolate.  He is crazy about this cake.

by

Hershey's Especially Dark Cake Recipe

I doubled the recipe to make 4 tiers

Ingredients:

2 teaspoons vanilla extract

1 cup water

1 teaspoon salt

2 eggs

1 cup milk

1/2 cup vegetable oil

1-1/2 teaspoons baking powder

1-1/2 teaspoons baking soda

3/4 cup HERSHEY'S SPECIAL DARK Cocoa

2 cups sugar

1-3/4 cups all-purpose flour

Directions

1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans or line 28 to 30 muffin cups (2-1/2 inches in diameter) with paper bake cups.

2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans or fill cups about 2/3 full with batter.

3. Bake 30 to 35 minutes for round pans or 22 to 25 minutes for cupcakes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with 

ESPECIALLY DARK, CHOCOLATE FROSTING 

10 to 12 servings.
I doubled the frosting recipe below as well.

1/2 cup (1 stick) butter or margarine

2/3 cup HERSHEY'S SPECIAL DARK Cocoa

3 cups powdered sugar

1/3 cup milk

1 teaspoon vanilla extract

Melt butter, Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla. About 2 cups frosting.