HERSHEY SYRUP CAKE WITH CHOCOLATE FROSTING RECIPES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, mix sugar, flour, baking soda, salt and cocoa.
• Add water, vegetable oil, vinegar, and vanilla. Beat by hand until smooth.
• Pour into a 9x13 inch pan. Bake at 350 degrees F (175 degrees C) for 40 minutes, or until toothpick inserted into center of cake comes out clean.

Steps:

• Preheat oven to 350°F (180°C). Position rack in center of oven. Grease two 8-inch round cake pans; set aside.
• In a large mixing bowl, stir together sugar, flour, cocoa, baking powder, baking soda, and salt until there are no visible clumps.
• Add eggs, milk, oil, and vanilla. Beat with a mixer on medium speed for two minutes.
• Stir in boiling water.
• Spoon batter evenly into cake pans. Bake for 35 to 38 minutes, or until a toothpick inserted in the center comes out clean.
• Remove from oven and let cool in the pan for 5 minutes, then remove from pan and let cool on a rack.
• For the frosting: In a medium mixing bowl, beat butter and vanilla until smooth and creamy. Add cocoa powder and beat until combined. Gradually add powdered sugar, one cup at a time. Slowly beat in milk. Beat in additional milk if needed, to obtain desired consistency.
• Frost cakes.
• Store in an airtight container at room temperature for up to three days, or in the refrigerator for up to a week.