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Bake: Hershey's Especially Dark Chocolate Cake: 2 cups sugar; 1-1/2 teaspoons baking soda; 2 teaspoons vanilla extract; 1-3/4 cups all-purpose flour; 1 teaspoon salt; 1 cup boiling water; 3/4 cup Hershey's; 2 eggs especially dark chocolate special dark cocoa 1 cup milk frosting (recipe follows); 1-1/2 teaspoons baking powder; 1/2 cup vegetable oil. (1) Heat oven to 350 degrees 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 especially dark chocolate frosting. 10 to 12 servings. Especially Dark Chocolate Frosting: 1/2 cup (1 stick) butter or margarine; 3 cups powdered sugar; 1/3 cup milk; 2/3 cup Hershey's Special Dark Cocoa; 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. For rich chocolate desserts, try Hershey’s Cocoa in recipes calling for baking chocolate. Hershey’s Special Dark Cocoa is perfect to use in any recipe that calls for Dutch Processed Cocoa and can also be substituted in recipes calling for Unsweetened Cocoa or Baking Chocolate. 3 Level tablespoons of cocoa + 1 tablespoon shortening or oil = 1 Ounce unsweetened baking chocolate. 1 Level tablespoon of cocoa + 2 teaspoons shortening + 3 - 1/2 teaspoons sugar = 1 ounce semi-sweet baking chocolate.
Cocoa Processed with Alkali.
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