Hershey's Chocolate Cake

Chocolate Cake
(Hershey’s®)

¾ cup (1 ½ sticks) butter or margarine, softened
1 ¾ cups sugar
2 eggs
1 tsp. vanilla extract
2 cups all-purpose flour
¾ cup Hershey’s® cocoa
1 ¼ tsp. baking soda
½ tsp. salt
1 1/3 cups water

Heat oven to 350 degrees F. Grease and flour two 8- or 9-inch round baking pans. In a large mixer bowl, beat butter and sugar until light and fluffy. Add eggs and vanilla; beat on medium speed of electric mixer 1 minute.

Stir together flour, cocoa, baking soda and salt; add to butter mixture alternately with water, beating after each addition. Pour batter into prepared pans.

Bake 35 to 40 minutes for 8-inch rounds, 30 to 35 minutes for 9-inch rounds or until wooden pick inserted in center comes out clean. Cool 10 minutes, remove from pans to wire racks.

Cool completely. Frost with One-Bowl Buttercream Frosting.

One-Bowl Buttercream Frosting

6 tablespoons butter or margarine, softened
2 2/3 cups powdered sugar
½ cup Hershey’s® cocoa
1/3 cup milk
1 tsp. vanilla extract

In small mixer bowl, beat butter. Add powdered sugar and cocoa alternately with milk; beat to spreading consistency (additional milk may be needed). Blend in vanilla. (Makes about 2 cups frosting.)