Chocolate Cake And Frosting

This is the cake and frosting from the cocoa and baking choc packages. It's what I make most often for birthdays or when I need cupcakes. I've added peanut butter to the frosting. This is a super easy and fast recipe but the cake is really moist and delicious.- Jenny

Hershey’s “Perfectly Chocolate” Chocolate Cake

2 c. sugar
1-3/4 c. GOLD MEDAL All-Purpose Flour (right! use only these brands!)
¾ c. HERSHEY’S Cocoa
1-1/2 tsp. baking powder
1-1/2 tsp. baking soda
1 tsp. salt
2 eggs
1 c. milk
½ c. vegetable oil
2 tsp. vanilla extract
1 c. boiling water

(1) Heat oven to 350 F. Grease and flour two 9-in. round baking pans. (2) Combine dry ingredients in large bowl. Add eggs, milk, oil and vanilla; beat on med. Speed 2 min. Stir in boiling water (batter will be thin). Pour into pans. (3) Bake 30-35 min. or until wooden pick inserted in center comes out clean. Cool 10 min.; remove from pans to wire racks. Cool completely. 10 to 12 servings. CUPCAKES: Line 2-1/2 in. muffin cups with paper bake cups. Fill cups 2/3 full with batter. Bake at 350 F for 20-25 minutes. Cool; frost. About 30 cupcakes.

BAKER’S ONE BOWL Chocolate Frosting

MICROWAVE 4 squares BAKER’S Unsweetened Baking Chocolate in large microwavable bowl on HIGH 2 minutes. Stir until chocolate is completely melted. Cool 5 minutes or to room temperature. ADD 1/2 Cup smooth peanut butter, 1 pkg. (16 oz.) powdered sugar, 1/2 cup (1 stick) softened butter or margarine and 2 tsp. vanilla; beat with electric mixer on low speed until well blended. Gradually add 1/3 cup milk, beating until well blended. Makes 3 cups or enough to frost top and sides of 2 (8- or 9- inch) layers; top and sides of 13x9 inch cake; tops of 3 (8- or 9-inch) layers; or 18 to 24 cupcakes.