Mile High Hershey’s Chocolate Cake
Ingredients
For the Cake:
2 cups granulated sugar
1 ¾ cups all-purpose flour
¾ cup unsweetened Hershey’s cocoa powder
1 ½ tsp baking powder
1 ½ tsp baking soda
1 tsp salt
2 large eggs
1 cup whole milk
½ cup vegetable oil
2 tsp vanilla extract
1 cup boiling water (yes, boiling!)
For the Chocolate Fudge Frosting:
1 cup unsalted butter (2 sticks), room temperature
1 cup Hershey’s cocoa powder
5 cups powdered sugar
⅔ cup heavy cream (or whole milk for a lighter texture)
2 tsp vanilla extract
Pinch of salt
Instructions
1. Make the Chocolate Cake:
Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans (or three for thinner layers).
In a large bowl, whisk sugar, flour, cocoa, baking powder, baking soda, and salt.
Add eggs, milk, oil, and vanilla. Beat on medium speed for 2 minutes.
Stir in boiling water (batter will be thin — that's good!).
Pour evenly into pans and bake 30–35 minutes, or until a toothpick comes out clean.
Let cakes cool in pans for 10 minutes, then transfer to wire racks to cool completely.
2. Prepare the Fudge Frosting:
Cream the butter until fluffy.
Sift in cocoa powder and mix until smooth.
Add powdered sugar alternately with cream, beating to a spreadable consistency.
Mix in vanilla and salt. Beat for a few more minutes until rich and fluffy.
3. Assemble the Cake:
Level cakes if needed. Place the first layer on your cake stand.
Spread a thick layer of frosting between the layers.
Frost the outside and top of the cake generously.
For the swirled look, use the back of a spoon or offset spatula to create textured strokes.