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Extreme Chocolate Cake

This rich super moist chocolate cake with buttercream frosting is the best. It is perfect for a birthday or a special dessert that's sure to impress.

Prep Time 30 mins mins
Cook Time 30 mins mins
Total Time 1 hr
Servings: 12
Ingredients
  • 2 cups white sugar
  • 1.75 cups all-purpose flour
  • 0.75 cup unsweetened cocoa powder
  • 1.5 teaspoons baking soda
  • 1.5 teaspoons baking powder
  • 1 teaspoon salt
  • 2 large eggs
  • 1 cup milk
  • 0.5 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup boiling water
  • 0.75 cup unsalted butter at room temperature
  • 5.33 cups confectioners' sugar
  • 1.5 cups unsweetened cocoa powder
  • 0.67 cup milk
  • 1 teaspoon vanilla extract
Instructions
  1. 1
    Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round cake pans.
    Make cake: Stir together sugar, flour, cocoa, baking soda, baking powder, and salt in a bowl.
    Add eggs, milk, oil, and vanilla; mix for 3 minutes with an electric mixer. Stir in boiling water by hand.
    Pour evenly into the prepared pans.
    Bake in the preheated oven until a toothpick inserted into the centers comes out clean, 30 to 35 minutes. Cool for 10 minutes before removing from pans to cool completely.
    While cakes cool, make frosting: Cream butter with an electric mixer until light and fluffy. Stir in confectioners' sugar and cocoa alternately with milk and vanilla. Beat to a smooth spreading consistency.
    Split the layers of the cooled cake horizontally, cover the top of each layer with frosting, then stack them onto a serving plate.
    Frost the outside of the cake with remaining frosting.
    Enjoy!.

Nutrition Facts

Servings 12

Amount Per Serving
Calories 655 kcalkcal
Read it online: https://tastykeep.com/recipe/back-of-the-box-hersheys-chocolate-cake/