What can I say? This is my go to cake and so easy to make! My first memory was more than 20 years ago, my sister-in-law, Anne, made this and I just had to have the recipe! She has since passed away and I always remember her when I make this wonderfully moist cake!
Preheat oven to 350 F. Grease and flour a 9x13 pan.
Stir together: 2 c. sugar, 1 3/4 c. flour, 3/4 c. unsweetened Hershey's cocoa (I used a dutch processed cocoa, it makes it darker), 1 1/2 tsp. baking powder, 1 1/2 tsp. baking soda, and
1 tsp. salt- in large bowl. Add 2 eggs, 1 c. milk, 1/2 c. vegetable oil (can use 1/2 c. melted butter, instead, it makes it more dense), 2 tsp. vanilla-beat on medium for 2 min., then add 1 c. boiling water and stir, batter will be thin! Pour into prepared pan and bake 35 to 40 min. or until toothpick inserted comes out clean. Cool completely and frost.
Hershey's Perfect Chocolate Frosting: 1/2 c. butter (1 cube), melt- then add 3/4 c. unsweetened cocoa (can also use 1/2 c. instead)-mix, now add 3 c. of powdered sugar and 1/3 c. milk (I used evaporated milk) alternately until desired consistency, then stir in 1 tsp. vanilla.
Makes 2 cups frosting. Frost cake and can add sprinkles to decorate.
**to make gluten free use 2 c gluten-free flour blend and 2/3 c. cocoa and reduce water to 3/4 c. I haven't tried this but read from a review on the Hershey site.
