Indulge your dark side with this doubly decadent HERSHEY’S Dark Chocolate Cake recipe topped with “especially dark” chocolate frosting. Bake in a cake pan for a full- size chocolate cake, or divide the batter up in a muffin tin for a cupcake variation.
Heat oven to 350°F. Grease and flour two 9-inch round baking pans or line 28 to 30 muffin cups (2-1/2 inches in diameter) with paper bake cups.
Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans or fill cups about 2/3 full with batter.
Bake 30 to 35 minutes for round pans or 22 to 25 minutes for cupcakes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with "Especially Dark" Chocolate Frosting.
Cake can also be baked in 13 x 9 pan. Bake 35 to 40 minutes.
"Especially Dark" Chocolate Frosting:
Melt butter, Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla.
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet 2,000 calories a day is used for general nutritional advice.