HERSHEY'S CHOCOLATE CAKE RECIPE

INGREDIENTS
For Hershey's Chocolate Cake
Butter, for the pans
2 cups granulated sugar
1 3/4 cups all-purpose flour, plus more for the pans
3/4 cup Hershey’s Cocoa
2 tablespoons instant espresso
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup whole milk
1/2 cup mild vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
For Hershey's Chocolate Frosting
2 sticks (8 ounces) unsalted butter, melted
1 1/3 cups Hershey’s Cocoa
2 teaspoons instant espresso
3 1/3 cups confectioners’ sugar
2/3 cup whole milk
1 1/2 teaspoons vanilla extract
DIRECTIONS
Make Hershey’s Chocolate Cake
1. Position a rack in the middle of the oven and crank up the heat to 350°F (176°C). Butter and flour two 9-inch round baking pans, tapping out any excess flour.
2. With a wooden spoon (surely you have one, yes?), stir together the granulated sugar, flour, cocoa, espresso powder, baking powder, baking soda, and salt in a large bowl.
3. Plop in the eggs and pour in the milk, oil, and vanilla, and, using a handheld electric mixer (oh c’mon, surely you still have one of those, too?!), beat the ingredients on medium speed for 2 minutes. Stir in the boiling water. The batter will be wicked thin but fear not, that is as it should be. Pour the batter into the prepared pans.
4. Bake the cakes for 25 to 35 minutes, until a toothpick or cake tester inserted in the center comes out clean. Cool the cake in the pans on a wire rack for 10 minutes. Invert the cakes onto the wire racks and let them cool completely.
Make Hershey’s Chocolate Frosting
5. In a bowl, stir together the butter, cocoa, and espresso powder.
6. First add some confectioners’ sugar and then add some milk, beating with a handheld electric mixer (see how handy it can be?!) after each addition. Continue to add the ingredients alternately and beat until you achieve a thick but spreadable consistency. If a less stiff consistency is desired, add small amounts additional milk. Stir in the vanilla.
7. Place a cake layer on a serving platter and spread a layer of frosting over the top. Place the second layer on top of the first and finish by frosting the sides and the top of the cake. Cut cut the chocolate cake into gargantuan wedges and serve.
TUXEDO VARIATION
Tower of Chocolate Cake
For a more elegant take on this cake, make a double batch of frosting, slice each layer in half horizontally, fill, and frost. You’ll end up with a towering cake with four layers. Pull out the linen napkins.