Back-of-the-Box Hershey's Chocolate Cake

Recipe View Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. (5 minutes)

Recipe View In a large bowl, whisk together the sugar, flour, cocoa powder, baking soda, baking powder, and salt. (3 minutes)

Recipe View Add the eggs, milk, oil, and vanilla extract to the dry ingredients. Using an electric mixer, beat on medium speed for 3 minutes until well combined. (3 minutes)

Recipe View Gradually stir in the boiling water until just combined. The batter will be thin. (2 minutes)

Recipe View Divide the batter evenly between the prepared cake pans. (2 minutes)

Recipe View Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. (35 minutes)

Recipe View Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely. (10 minutes)

Recipe View While the cakes are cooling, prepare the frosting: In a large bowl, cream the softened butter with an electric mixer until light and fluffy. (5 minutes)

Recipe View Gradually add the confectioners' sugar and cocoa powder, alternating with the milk and vanilla extract, beating until smooth and creamy. (7 minutes)

Recipe View Once the cakes are completely cool, level the tops if needed. Place one cake layer on a serving plate or cake stand. (3 minutes)

Recipe View Spread a generous amount of frosting over the first layer, then carefully top with the second cake layer. (4 minutes)

Recipe View Frost the entire cake with the remaining frosting, creating swirls or a smooth finish as desired. (8 minutes)

Recipe View Enjoy immediately, or chill for later. (2 minutes)