Ugly Chocolate Cake

I’m craving chocolate. And not just any chocolate. I need chocolate cake. And not just any chocolate cake. I need the Ugly Chocolate Cake, aka, Hershey’s Perfectly Chocolate Chocolate Cake. Yep, the one off the back of the Hershey‘s Cocoa box. No upscale dark and expensive chocolate need apply for this job. But I promise you, somehow, unbelievably, the chocolate flavor in this cake is so good…well, one slice just won’t do the trick. You’ll need a little more, and maybe a little more after that. This cake is that good. This is a dense, moist, solid cake. No lighter than air texture here…this one has body, it has presence. And it has frosting. The frosting is just as wonderful as the cake. Well, make it and see for yourself.

Oh, and the “Ugly” title came from baking this at high altitudes, when we lived in the foothills above Denver. I always had trouble with getting the cake to turn out picture perfect, so we began calling my creation the “Ugly Chocolate Cake” because there was always a bit of frosting camouflage needed to make the layers look just right on the cake stand. But it was a label given with affection, and since the looks didn’t affect the taste, no one minded if the name wasn’t elegant.

You can get this off the back of the cocoa box, but why would you? I can tell you, that print is pretty small! So save yourself some squinting, and just copy from here:

Hershey’s “Perfectly Chocolate” Chocolate Cake

Chocolate goodness!

Chocolate goodness!

Skill Level: Beginner Prep Time: 15 Minutes

Ingredients

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

“PERFECTLY CHOCOLATE” CHOCOLATE FROSTING (recipe follows)

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. Frost with “PERFECTLY CHOCOLATE” CHOCOLATE FROSTING. 10 to 12 servings.

VARIATIONS:
ONE-PAN CAKE: Grease and flour 13x9x2-inch baking pan. Heat oven to 350° F. Pour batter into prepared pan.

Bake 35 to 40 minutes. Cool completely. Frost.

THREE LAYER CAKE: Grease and flour three 8-inch round baking pans. Heat oven to 350°F. Pour batter into prepared pans. Bake 30 to 35 minutes. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost.

BUNDT CAKE: Grease and flour 12-cup fluted tube pan. Heat oven to 350°F. Pour batter into prepared pan. Bake 50 to 55 minutes. Cool 15 minutes; remove from pan to wire rack. Cool completely. Frost.

CUPCAKES: Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Heat oven to 350°F. Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. Frost. About 30 cupcakes.

“PERFECTLY CHOCOLATE” CHOCOLATE FROSTING

1/2 cup (1 stick) butter or margarine 2/3 cup HERSHEY’S 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.

Enjoy!

 

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