Day 173 ~ The best chocolate cake ever...

When Steve & I got together, he introduced me to the best chocolate cake I have ever tasted...and I thought that I had a few good recipes! So, what magic ingredient did he have up his sleeve? Just the Hershey's Cocoa can! Yep, the recipe is right on the can! The cake is moist and very chocolatey and it's the only cake his kids request for their birthday. And when I spoke to their mom this week, she told that Steve wouldn't have known about that Hershey's Cocoa Cake recipe if it wasn't for her. A great tradition was started and so it continues...with Rachael's party coming up, the only thing I have to worry about (now that we found plenty of Luau decorations at a local party store) is baking "the" chocolate cake. Here's the recipe (but like I said, it IS on the can!):

HERSHEY'S "PERFECTLY CHOCOLATE" Chocolate Cake
2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup HERSHEY'S Cocoa
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water

Directions:
1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans.
2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.
3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with "PERFECTLY CHOCOLATE" CHOCOLATE FROSTING. 10 to 12 servings.

"PERFECTLY CHOCOLATE" CHOCOLATE FROSTING
2 sticks (1 cup) butter or margarine
1 1/3 cup HERSHEY'S Cocoa
6 cups powdered sugar
2/3 cup milk
2 teaspoons vanilla extract
Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla. Makes about 4 cups frosting.