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
- (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. Makes 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.
2 cans (10.5 oz each) condensed French Onion soup
3 - 4 pound beef chuck roast
2 cubes beef bouillon
8 crusty sandwich rolls
provolone or swiss cheese, thinly sliced
Horseradish, optional
Sear each side of roast in large frying pan. Salt and pepper each side. Place roast in crock pot. Pour the 2 cans of soup over top of roast. Unwrap each cube of beef bouillon and place in crock pot. Cover and cook on low for 8 hours or high for 4 hours. Transfer beef to large plate and shred with forks. Spread horseradish on rolls, top with meat and cheese. Fill small ramekins with beef au jus for dipping.
