When guests want just a taste of something sweet, a bite-sized chocolate cake is the perfect dessert. HERSHEY'S Cocoa gives both the moist cake and the creamy frosting their rich chocolate flavor. These bites are so good that guests may just come back for a second piece!
Heat convection oven to 300°F (standard oven: 350°F). Line one 13x18x2-inch baking pan with foil, extending over edges. Generously spray with vegetable cooking spray and flour foil.
Prepare CHOCOLATE CAKE: Blend together sugar, flour, HERSHEY'S Cocoa, baking powder, baking soda and salt in 20 qt. bowl of mixer fitted with paddle attachment. Mix on low speed 30 seconds. Gradually add eggs, milk, oil and vanilla; continue mixing on medium speed 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pan.
Bake 30 to 45 minutes* or until wooden pick inserted in center comes out clean. Cool completely in pan on wire rack.
Prepare PERFECTLY CHOCOLATE FROSTING: Mix melted butter and HERSHEY'S Cocoa in 20 qt. bowl of mixer fitted with paddle attachment. Mix on low speed 30 seconds. Alternately add powdered sugar and milk; continue mixing on medium speed to spreading consistency (additional milk may be needed). Blend in vanilla.
Use foil to lift cake out of pan; remove foil. Split cake in half horizontally. Place one-half cake layer back in pan (cake may break apart while transferring). Press cake layer gently in bottom of pan. Spread 2 lbs. 6 oz. frosting over cake layer; place remaining cake layer on top, pressing gently. Spread remaining frosting on top of cake. Cover; refrigerate at least 2 hours before serving. Cut into 2-inch cake bites. Garnish as desired.
Step 3: If using convection oven, rotate pan one-half turn (180°) after 15 minutes of baking.