Cake Ingredients:

• 2 c. sugar
• 1 ¾ c. flour
• ¾ c. Hershey’s Special Dark Cocoa powder
• 1 ½ tsp. each baking powder and soda
• 1 tsp. salt
• 2 eggs
• 1 c. milk
• ½ c. oil
• 2 tsp. vanilla
• 1 c. boiling water

Cake Directions:

Combine all wet ingredients and combine all dry ingredients. Then, mix the two together. Place in a 9 x 13 oiled and floured pan. Bake at 350 degrees for 25 minutes. Top with frosting.

Frosting Ingredients:

• 1 ½ c. butter, softened
• 2/3 c. Hershey’s Special Dark cocoa
• 3 c. powdered sugar
• 1/3 c. milk, heated a little (add small amounts at a time for desired consistency)
• 1 tsp. vanilla

Frosting Directions:

Mix all ingredients together and spread on the cake.

Tips:

• For a layered cake, bake in round pans and make 4 layers. You will need to double the recipe. Use parchment in the round pans for easy removal. Make 1 ½ times the frosting for the layered version.
• Sarah made this cake for a Girl’s Camp Silent Auction Fundraiser a couple of years in a row, and it sold for $$$ one year!