2010 and Chocolate Cake

Happy New Year!

If your New Year's resolution is a diet, put it on hold for just a little longer...long enough to eat some of this chocolate cake. I have made this cake several times, and it never disappoints. My father-in-law had a birthday, so I had a good excuse to make it yesterday. But you don't need an excuse--just make it anyway!

This recipe can be found on the back of any Hershey's cocoa box, so you know it's tried and true.

Hershey's "Perfectly Chocolate" Chocolate Cake:
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
"PERFECTLY CHOCOLATE" CHOCOLATE FROSTING (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. 10 to 12 servings.

**Note: The batter for this cake is VERY thin. You might think you made a mistake, but don't worry. It's supposed to be that way.

"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.