Hershey’s Chocolate Cake

I think this is the very best chocolate cake– ever.  Hershey’s, the name itself, says it all– 80 years.  It’s what our grandmothers made, baked, served, and won hearts over time and time again from any in-law squabble or silent treatment there could ever have been!  It was most likely done and smoothed over with this cake for dessert after a meal that only the dishes were talking– silverware dropping onto white flower-patterned plates, large serving bowls with mashed potatoes flopped down nicely but firmly…  the crunch ‘n munch sounds of jaws biting down with teeth into corn cobs, then into crisp vegetables of carrots, vinegar-cucumbers, and salad greens.  I’m sure that fried chicken or a Sunday beef roast was the focal point of the meal until everyone agreed they had room for a slice of this cake.  Even the frosting is rich but not overbearing, creamy and dark.  You can’t help but swirl it with a butter knife or a frosting spatula.  No roses or piped trim need to be added.  It’s fancy just in itself.  It’s dramatically good, nothing bad about it.

In a large mixing bowl, stir together 2 cups granulated sugar, 1 3/4 cups all-purpose flour, 3/4 cups Hershey’s Cocoa, 2 tablespoons instant espresso, 1 1/2 teaspoons baking powder, 1 1/2 teaspoons baking soda, and 1 teaspoon salt.

Add 2 large eggs, 1 cup whole milk, 1/2 cup vegetable oil, and 2 teaspoons vanilla extract.  Beat with an electric mixer on medium-speed for 2 minutes.  Turn off the mixer and stir in 1 cup boiling water.  Pour thin batter into prepared pans that are buttered and floured.

Bake in a 350° oven for 30 to 35 minutes.  Cool completely.

For the frosting, in a small bowl, stir together 2 sticks melted unsalted butter, 1 1/3 cups Hershey’s Cocoa, and 2 teaspoons instant espresso.  Alternate 3 1/3 to 3 2/3 cups powdered sugar with 2/3 cups whole milk.  Lastly, add 1 1/2 teaspoons vanilla extract.