Deep Dark Chocolate Cake

(aka: Hershey's "Perfectly Chocolate" Chocolate Cake)

Ingredients:

• 2 c Sugar
• 1 3/4 c all-purpose Flou
• 3/4 c Cocoa
• 1 1/2 tsp Baking Soda
• 1 1/2 tsp Baking Powder
• 1 tsp Salt
• 2 Eggs
• 1 c Milk
• 1/2 c Vegetable Oil
• 2 tsp Vanilla Extract
• 1 c Boiling Water

Heat oven to 350.

Grease & Flour 2 round pans, 9X1-1/2" or rectangular pan, 13X9X2".

In large mixer bowl, combine dry ingredients.

Add eggs, milk, oil & vanilla; Beat on medium speed 2 min.

Stir in boiling water. (Batter will be thin.)

Pour into prepared pan(s).

Bake 30-35 min. for round pans.

Bake 35-40 min. for rectangular pan.

(I use a bundt pan which takes about 50 min. to bake)

Let cool.

Frost.

(Using only a small portion of the frosting, I iced my cake while still hot so that it would drizzle down the sides.)

Hershey's "Perfectly Chocolate" Chocolate Frosting

• 1/2 c Butter (1 stick)
• 2/3 c C0coa
• 3 c Powdered Sugar
• 1/3 c Milk
• 1 tsp Vanilla Extract

Melt butter.

Stir in cocoa.

Alternately add powdered sugar and milk, beating on med. speed to spreading consistency.

Add more milk, if needed.

Stir in vanilla.

About 2 cups.

Filled Chocolate Bundt Cake

Ingredients:
1 pkg Devil's Food Cake Mix (or Yellow Cake Mix)
1 c Sour Cream
1/4 c Butter
3 Eggs

Filling
1 c Chocolate Chips (optional)
8oz Cream Cheese
1/2 c Coconut
1/4 c Sugar
1 tsp Vanilla

Mix all cake ingredients together & spoon into Bundt Pan.
Mix filling ingredients together & spoon on top of Cake Batter.
Sprinkle top of cake with powder sugar. (optional)
Then bake at 350 for 50-55 min.

[Note: Do Not over bake]

{I got this recipe from Mom --She made this cake up by combining a couple different recipes togethers years ago. Whenever I bake this cake, I usually leave out the chocolate chip morsels.}