Hershey's Chocolate Cake Back to Colleen's Recipes

This is my best chocolate cake. I have used this recipe for everything from cupcakes to bundt cakes to wedding cakes! I found it in Hershey's Homemade Cookbook.

2 cups sugar
1 3/4 cups all-purpose flour
3/4 cup Hershey's cocoa
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
1 teaspon salt
2 eggs
1 cup buttermilk or sour milk*
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup very hot coffee (instant is okay)

  1. Heat oven to 350F. Grease and flour two 9-inch round baking pans or one 13x9x2-inch baking pan.
  2. Stir together sugar, flour, cocoa, baking soda, baking powder and salt in large bowl. Add eggs, buttermilk, coffee, oil and vanilla; beat on medium speed of mixer 2 minutes (batter will be thin). Pour batter evenly into prepared pans.
  3. Bake 30 to 35 minutes for round pans, 35 to 40 minutes for rectangular pan or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost as desired. 10 to 12 servings.
* To sour milk: Use 1 tablespoon white vinegar plus milk to equal 1 cup.

I also bake this cake as a bundt with a chocolate glaze. Or I bake it in mini-muffin pans, flip over the mini-cupcakes, and dip them in chocolate glaze.