What's the recipe for chocolate cake?

I have this recipe that I use all the time...it's the moistest cake ever and it's sooo delicious!!!





Hershey's ';Perfectly Chocolate'; Chocolate Cake





2 cups sugar


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





1. Heat oven to 350. 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 water. (Batter will be thin) Pour batter evenly into prepared pans.


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





Hope this helps!What's the recipe for chocolate cake?
the most amazing chocolate cake recipe is on the back of the Hershey's Cocoa.





It's called Hershey's perfectly chocolate chocolate cake and frosting.





Everyone tells me it tastes like Portillo's Choc. Cake.





It-s really good and always gets rave reviews. I make it for my kid's b'days and to bring to work





ENJOY!What's the recipe for chocolate cake?
extra choco latte
DOUBLE CHOCOLATE LAYER CAKE





For cake layers


3 ounces fine-quality semisweet chocolate such as Callebaut





1 1/2 cups hot brewed coffee


3 cups sugar


2 1/2 cups all-purpose flour


1 1/2 cups unsweetened cocoa powder (not Dutch process)


2 teaspoons baking soda


3/4 teaspoon baking powder


1 1/4 teaspoons salt


3 large eggs


3/4 cup vegetable oil


1 1/2 cups well-shaken buttermilk


3/4 teaspoon vanilla





For ganache frosting


1 pound fine-quality semisweet chocolate such as Callebaut


1 cup heavy cream


2 tablespoons sugar


2 tablespoons light corn syrup


1/2 stick (1/4 cup) unsalted butter





Special equipment


two 10- by 2-inch round cake pans





Make cake layers:


Preheat oven to 300掳F. and grease pans. Line bottoms with rounds of wax paper and grease paper.





Finely chop chocolate and in a bowl combine with hot coffee. Let mixture stand, stirring occasionally, until chocolate is melted and mixture is smooth.





Into a large bowl sift together sugar, flour, cocoa powder, baking soda, baking powder, and salt. In another large bowl with an electric mixer beat eggs until thickened slightly and lemon colored (about 3 minutes with a standing mixer or 5 minutes with a hand-held mixer). Slowly add oil, buttermilk, vanilla, and melted chocolate mixture to eggs, beating until combined well. Add sugar mixture and beat on medium speed until just combined well. Divide batter between pans and bake in middle of oven until a tester inserted in center comes out clean, 1 hour to 1 hour and 10 minutes.





Cool layers completely in pans on racks. Run a thin knife around edges of pans and invert layers onto racks. Carefully remove wax paper and cool layers completely. Cake layers may be made 1 day ahead and kept, wrapped well in plastic wrap, at room temperature.





Make frosting:


Finely chop chocolate. In a 1 1/2- to 2-quart saucepan bring cream, sugar, and corn syrup to a boil over moderately low heat, whisking until sugar is dissolved. Remove pan from heat and add chocolate, whisking until chocolate is melted. Cut butter into pieces and add to frosting, whisking until smooth.





Transfer frosting to a bowl and cool, stirring occasionally, until spreadable (depending on chocolate used, it may be necessary to chill frosting to spreadable consistency).





Spread frosting between cake layers and over top and sides. Cake keeps, covered and chilled, 3 days. Bring cake to room temperature before serving.





Serves 12 to 14.
Well you can buy the kind in the box, or go to: http://www.recipezaar.com/66385 .
The Best Chocolate Cake





This is my favorite chocolate cake recipe. Whenever I make it, it always gets rave reviews. I use it with other icings, and as a base for fancier desserts. If I don't want a layer cake, I make it in a 9 by 13 inch cake pan (as shown here with Caramel Frosting).





Ingredients:





Cake:


3 squares unsweetened chocolate


1/2 cup butter


2 1/4 cups light brown sugar


3 eggs


1 1/2 teaspoons vanilla


2 cups flour


2 teaspoons baking soda


1/2 teaspoon salt


1 cup sour cream


1 cup boiling water








7 Minute Frosting:


2 egg whites


1 1/2 cups white or brown sugar


1/4 cup cold water


2 tablespoons corn syrup


1/4 teaspoon salt


1 teaspoon vanilla





Directions:





Cake:


Preheat oven to 350 degrees F. Melt chocolate, either on the stove or in the microwave. Set aside.








Beat butter in large mixer bowl. Add brown sugar and eggs, and beat until light and fluffy, about 5 minutes. Add vanilla and melted chocolate, and beat to combine.








Combine flour, baking soda, and salt. Add to chocolate mixture gradually, alternating with sour cream. Beat after each addition.








Stir boiling water into the batter - the batter will be thin. Pour into two 9 inch round cake pans which have been greased and floured.








Bake for 35 minutes, until cake centre springs back when touched. Cool for 10 minutes. Remove from pans and cool completely.








7 Minute Frosting:


In top of double boiler, combine egg whites, sugar, water, corn syrup and salt. Cook over boiling water, beating with hand or rotary mixer, until it will stand in peaks, about 7 minutes.








Remove from heat, beat in vanilla. Fill and frost cooled cake.














7 minute frosting is one of my favorites too - we used to make it all the time when I was a kid - it was kind of fun to make too. It gives you a light fluffy frosting that is not too sweet. Don't try to make it on a humid day though - it will turn out grainy instead of fluffy.