Hershey's Chocolate Cake

Today I made a Hershey's chocolate cake from scratch. It's been a while, so I was very surprised to see how much sugar goes into a cake. (2 cups sugar for cake/3 cups powdered sugar for icing.)

I also pondered on whether it was actually cheaper. I used a lot of ingredients in comparison to paying a buck at the store for a box of Betty Crocker cake mix.

I normally pay around $2.50 for store bought cake mix/icing. Yet when I figure in the costs of baking from scratch -- flour, sugars, eggs, milk, I wonder if I did save money? Anyone want to do the math on this?

The next cake I'll reduce the sugar by 1 cup and substitute with real butter instead of using oil.

The bundt cake when frosted looks like one giant chocolate donut.

Of course, serve with a glass of cold milk!

HERSHEY'S CHOCOLATE CAKE

2 cups sugar
1- ¾ cup all-purpose flour
¾ cup Hershey Cocoa
1-1/2 tsp baking powder
1- ½ tsp baking soda
1 tsp salt
2 tsp vanilla extract
2 eggs
1 cup milk
½ cup vegetable oil
1 cup boiling water

Heat oven 350 degrees – Grease and flour two 9-inch baking pans or bundt pan.
Combine dry ingredients in large bowl, add eggs, milk, oil and vanilla; stir in boiling water (batter will be thin). Pour into pans.

Bake 30-35 min. or until tooth pick comes out clean. Cool 10 min.

CHOCOLATE FROSTING

1 stick butter or margarine
2/3 cup Hershey’s Cocoa
3 cups powdered sugar
1/3 cup milk
1 tsp vanilla

Melt butter, stir in cocoa – adding powdered sugar and milk, beating on medium speed to spread consistency. Add more milk if needed. Stir in vanilla. Approx 2 cups of frosting.