I know what you are thinking - "Umm, shouldn't it be decorated or something?" Yes, it should be. Unfortunately, I got sick in the middle of the last class and had to leave, so my cake never got decorated. :-( Sad, I know! I had planned to give this cake to Mrs. Walk for her birthday, but I just wasn't feeling up to to decorating it the next day so I cut her a nice healthy piece and put a few icing roses on top (which I then promptly forgot to take a picture of).
Hershey's "Perfectly Chocolate" Chocolate Cake
1 3/4 cups all-purpose flour
3/4 cup cocoa
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
1 tsp. salt
1 cup milk
1/2 cup vegetable oil
2 tsp. vanilla extract
1 cup boiling water
Preheat 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 the bowl of a stand mixer. Add eggs, milk, oil and vanilla, and beat on medium speed for 2 minutes. Stir in boiling water (batter will be extremely thin). Pour batter into prepared pans.
Bake 30 to 35 minutes, or until wooden pick inserted in center comes out clean. Cool 10 minutes, then remove from pans to wire racks. Cool completely; frost as desired.
THREE LAYER CAKE: Grease and flour three 8-inch round baking pans. Heat oven to 350°F. Pour batter into prepared pans and bake 30 to 35 minutes. Cool 10 minutes; remove from pans to wire racks.
BUNDT CAKE: Grease and flour a 12-cup Bundt pan. Heat oven to 350°F. Pour batter into prepared pan and bake 50 to 55 minutes. Cool 15 minutes; remove from pan to wire rack.
CUPCAKES: Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Heat oven to 350°F. Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. (yields about 30 cupcakes).