Hershey's Old Fashioned Triple Layer Chocolate Cake

We are celebrating 4 birthday's in the family tomorrow with a giant fondue and 4 desserts, one for each birthday guy or girls..Just finished Dave's dessert of choice, has it every year..unless I don't feel like making it for him. This year he was a good boy most the time so I made him a triple layer Hershey's chocolate cake.   I made it in 3 layers because I only have smaller rounds and not the 2 larger sizes called for.  They worked perfectly.  I believe they are 8 inch...Here is a picture of his cake!  I may have posted the recipe before, but will check and if not post it soon.

 

Guess I haven't ever posted the recipe for here it is in case you use cocoa powder other than Hershey's.  I believe this recipe and frosting are on that can still..

 

HERSHEY'S COCOA DEEP DARK CHOCOLATE CAKE

 

 

2 cups sugar

1-3/4 cups flour

3/4 cup cocoa powder

1-1/2 teaspoons baking soda

1-1/2 teaspoons baking powder

1 teaspoon salt

2 eggs

1 cup milk

1/2 cup vegetable oil

2 teaspoons vanilla

1 cup boiling water

 

Heat oven to 350 degrees.  Grease and flour (I spray the pans with Pam spray and then cut parchment paper rounds and put them in the bottom of each round pan and spray it lightly again so it doesn't stick to the bottom) 2 round pans 9 x 1-1/2 inches, or 3 eight inch pans, or a rectangle 13 x 9 inch pan.  In a large mixer bowl combine dry ingredients.  Add eggs, milk, oil and vanilla.  Beat on medium speed 2 minutes.  Remove from mixer.  Stir in boiling water (batter will be thin).  Pour into prepared pans (not over half full on the 8 inch pans so when it rises it stays in the pans) and bake 30-35 minutes for round pans, 35-40 minutes for rectangular pan, or until a tooth pick inserted in the center comes out clean.  Cool cake in rounds for 10 minutes; remove from pans sliding knife around the outside perimeter first. Do not remove cake if baked in rectangular pan.  Frost with one-bowl buttercream frosting or frosting of your choice. 

 

 

ONE BOWL BUTTERCREAM FROSTING

 

6 softened Tablespoons of butter

Cocoa- 1/3 cup for light flavor, 1/2 cup for medium flavor or 3/4 cup for dark flavor-I use dark..

2-2/3 cup powdered sugar

1/3 cup milk

1 teaspoon vanilla

 

In small mixe bowl cream butter.  Add cocoa and confectioners (powdered) sugar alternately with milk, beat to spreading consistency (additional milk can be added if too thick-add small amounts at a time).  Blend in vanilla.