This one is for you Jamileh! It is a Hershey's Classic.
This is the High Altitude Recipe. It works better in Salt Lake.
Sometimes the regular recipe will fall in the center.
A moist and delicious cake!
1 3/4 c. + 2 T. unsifted all-purpose flour
1 3/4 c. sugar
3/4 c. Hershey's Cocoa
1 1/4 t. baking soda
1 1/4 t. baking powder
1 t. salt
2 eggs
1 c. + 2 T. milk
1/2 c. vegetable oil
2 t. vanilla
1 c. boiling water
Combine dry ingredients in large mixer bowl. Add eggs, milk, oil and vanilla; beat at medium speed 2 minutes. Remove from mixer; stir in boiling water (batter will be thin). Pour into two greased and floured 9" or three 8" layer pans or one 13"x9" pan.
Bake at 375 degrees for 30-35 min. for layers, 30-35 min. for 13"x9" pan, or until cake tester in center comes out clean. Cool 10 minutes on rack. Remove from pans; cool completely.
Frost with One-Bowl Buttercream Frosting on Hershey Cocoa can, or see "Chocolate Buttercream Frosting" in this blog under Cupcakes.
From: Hershey's Chocolate Company, "Hershey's Cocoa Easy-Does-It Recipes", This recipe is found on the back of each Hershey's Cocoa Box.
