No matter what's being celebrated at your next event, a chocolate cake for dessert is always a good idea. Moist cake sweetened with HERSHEY'S Cocoa is topped by cloud-like buttercream frosting in this HERSHEY Classic Chocolate Cake recipe. What's not to love?
Heat convection oven to 300°F (standard oven: 350°F). Generously spray with vegetable cooking spray and flour six (9-inch) round baking pans.
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 until well blended (batter will be thin). Evenly divide batter into each prepared pan.
Bake 20 to 25 minutes* or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.
Prepare CHOCOLATE BUTTERCREAM FROSTING: Mix butter in 20 qt. bowl of mixer fitted with paddle attachment until creamy. Add powdered sugar and HERSHEY'S Cocoa alternately with milk, mixing to spreading consistency (additional milk may be needed). Blend in vanilla.
Evenly divide and frost cakes with CHOCOLATE BUTTERCREAM FROSTING). Makes 10 to 12 servings per cake.
Step 3: If using convection oven, rotate pans one-half turn (180°) after 15 minutes of baking.