Hershey's "Perfectly Chocolate" Chocolate Cake

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.
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• 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.
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• 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.
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• 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.
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• 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.
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• 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.
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• 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.
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• "PERFECTLY CHOCOLATE" CHOCOLATE FROSTING
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• 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
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• 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.

Red Velvet Cheesecake Cake

--White Chocolate Cheesecake--
4 oz white chocolate, chopped
1/8 cup heavy cream
2 1/2- 8 oz pkg cream cheese, room temp
1/2 cup sugar
1 large egg, room temp

Place aluminum foil or parchment paper on bottom of cheesecake pan, makes for an easier removal. Slowly melt white chocolate with cream in microwave for 30 seconds. Take out and stir. Put back in microwave for 15 second increments stirring in between. Once all is melted, stir well and set aside to cool.

In large mixing bowl, beat cream cheese and sugar until blended well. Beat in the eggs. Continue for 3 minutes. Pour in cooled white chocolate mixture. Mix at a low speed until blended. Pour filling into pan and smooth top.

Bake cheesecake for 30-35 minutes. Allow the cake to cool for 10 minutes on rack. Place cheesecake in fridge overnight to let set.

**I make my cheesecake the day before I do the Red Velvet to ensure that the cheesecake is set.**

--Red Velvet Cake--
1 teaspoon vanilla
1 cup buttermilk
1 teaspoon salt
2 1/2 cup cake flour
1/2 lb (2 sticks) butter
2 ounces red food coloring
2 tablespoons cocoa
2 cups sugar
2 eggs
1/2 teaspoon baking soda
1 tablespoon vinegar

Preheat oven to 350 degrees. Beat eggs; add sugar. Add butter and egg mixture; mix well. Mix cocoa and food coloring in seperate bowl, then add to creamed mixture. Sift together flour and salt. Add to creamed mixture alternately with buttermilk. Blend in vanilla. In a small bowl, combine soda and vinegar and add to mixture. Pour into two 8-inch round greased and floured pans. Bake for 20 to 25 minutes, or until tests done.

Assembly:
Place bottom layer on cake stand. Remove cheesecake from fridge, remove from metal bottom, then peel off parchment paper or foil. Place cheesecake layer on top of the bottom layer of the red velvet cake. If the cheesecake is wider than the cake, wait 5-10 minutes for the cheesecake to soften, then trim it with a knife. Place top layer of cake on top of the cheesecake.

--Cream Cheese Frosting--
1 8 oz pkg cream cheese
1 T. milk
1 t. vanilla
Dash of salt
5 1/2 c. powdered sugar

Blend together softened cream cheese, milk, vanilla and salt. Add sugar, 1 cup at a time, mixing well after each addition.

Frost away!!!
Garnish with shaved white chocolate. Refrigerate until ready to serve.