The Little Black Dress of Chocolate Cakes

Ok, you buy a classic little black dress just in case you are in a pinch and need something fabulous to wear anytime, any year and any season. This is the little black dress of cakes for me. This cake is always good, it’s easy to make fabulously and flawlessly and you can use it as the base of many a variation. It’s good with coffee icing and caramel in the middle for a Carmel Moca Latte inspired cake. It can be transformed into a Black Forest cake by adding cherry pie filling in the middle and topping with whipped cream or boiled icing. You can make vanilla custard, filling the middle, and make a chocolate ganache to top it and you have a variation of a Boston Cream Pie. You can also make the icing recipe and just have a wonderful creamy chocolately cake. This recipe I can only take credit for changing the amount of water and fillings. It was originally a Hershey’s recipe then I found a copy of it on Allrecipes.

halloween grave yard cake 2010

Best Chocolate Cake Ever

  • 2 cups white sugar
  • 1 3/4 cups all-purpose flour
  • 3/4 cup HERSHEY®’S Cocoa Powder
  • 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
  • 3/4 cup boiling water

“Perfectly Chocolate” Chocolate Frosting

  • 1/2 cup butter
  • 2/3 cup HERSHEY®’S Cocoa Powder
  • 3 cups confectioners’ sugar
  • 1/3 cup milk
  • 1 teaspoon vanilla extract


Pre-heat oven to 350 F.

Grease and flour two 9-inch round baking pans.
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.
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.

To make “Perfectly Chocolate” Chocolate Frosting: 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.


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