Recipe Review: Hershey's Perfectly Chocolate Chocolate Cake

I thought I'd posted this recipe a long time ago but couldn't find it, so this is for you, Marilyn! I went searching for it so I could email you the link after your comment on my post last weekend.

Hershey's Perfectly Chocolate Chocolate Cake is by far one of the best recipes I've found. It's right on the side of the Hershey's cocoa powder can. It's so easy to make. The cake is so moist. I never put frosting on it. I will on occassion have a can of frosting handy so hubby can put some on his. =) My favorite is to just put some strawberries on top.  

I will sometimes put some instand coffee in to give it a mocha flavoring. I barely used a 1/4 teaspoon and you could definitely taste the difference.

Ingredients: 

• 2 cups sugar (Splenda for baking works just as well, tastes the same)
• 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

Directions:

1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans.

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.

3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.

Here I used a bundt pan to make it for Easter and sprinkled with powdered sugar to make it look pretty before serving. After slicing, I topped it with some frozen sliced strawberries, drizzled some of the juice over it then added a dab of cool whip.