Sweet Start

Hershey’s “Perfectly Chocolate” Chocolate Cake

2 c sugar
1 ¾ c All purpose flour
¾ c Hershey’s Cocoa
1½ tsp. Baking powder
1½ tsp. Baking soda
1tsp. Salt
2 eggs
1 c milk
½ c vegetable oil
2 tsp vanilla extract
1 c boiling water

Cupcakes: line muffin cups with paper bake cups. Fill cups 2/3 full with batter. Bake at 350 degrees (preheated oven) for 22 – 25 minutes. Cool. Frost. Makes 30 cupcakes ( Cake: 2 nine inch pans for 30 – 35 minutes or until done)

Directions Combine dry ingredients in large bowl. Then add eggs, milk, oil and vanilla. Beat on medium speed 2 minutes Stir in boiling water. (Batter will be thin)

“Perfectly Chocolate” Chocolate Frosting

1 stick butter or margarine
2/3 c Hershey’s Cocoa
3 c powdered sugar
1/3 c milk
1 tsp vanilla extract

Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating on med. Speed to spreading consistency. Stir in vanilla. Add more milk or sugar to thin or thicken the frosting for consistency you prefer.