Hershey's "Perfectly Chocolate" Chocolate Cake (hersheys.com)

 

Ingredients

2 cups sugar

1 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 degrees F.

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).

3. Line muffin cups (2 1/2 inches in diameter) with paper bake cups. Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. Frost. Makes about 30 cupcakes.

Variations:

Two round baking pans:  Grease and flour two 9 inch round baking pans. 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 and frost.

One-Pan Cake: Grease and flour 13x9x2 inch baking pan. Pour batter into prepared pans. Bake 30 to 35 minutes. Cool completely and frost.

Bundt Cake: Grease and flour 12-cup Bundt pan. Pour batter into prepared pan. Bake 50 to 55 minutes. Cool 15 minutes; remove from pan to wire rack. Cool completely and frost.