My dear friend, Abigail, made what I believe to be the best chocolate cake ever. I think if you have one bite, you will agree with me. The cake is a simple recipe from the back of Hershey’s cocoa box, but IT IS THE ICING that puts this cake over the top, and this addition is all her! I am thankful to Abigail for sharing this with me so that I can pass it along to you.

INGREDIENTS (ICING)

• 1 stick of butter, softened

• 4 cups powdered sugar

• 1 cup cocoa

• 1/2 cup coffee, cooled to room temp

• 2 tsp. vanilla

- beat the butter in a mixing bowl, and then gradually add remaining ingredients.

INGREDIENTS (CAKE)

• 2 cups sugar

• 3/4 cup HERSHEY'S Cocoa

• 1/4 teaspoon baking powder

• 2 eggs

• 1/2 cup vegetable oil

• 1 cup boiling water

• 1-3/4 cups gluten free all-purpose baking mix

• 1 teaspoon salt

• 1/4 teaspoon baking soda

• 1 cup milk

• 2 teaspoons vanilla extract

INSTRUCTIONS

1. Heat oven to 350°F. Grease two 9-inch round baking pans; dust with cocoa.

2. Stir together sugar, baking mix, cocoa, salt, baking powder and baking soda 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 into prepared pans.

3. Bake 35 to 40 minutes or until wooden pick inserted in center comes out clean. Cool 5 minutes; remove from pans to wire racks. Cool completely.

The "Perfectly Chocolate" cake recipe found on the back of the Hershey's cocoa box, or online here:

https://www.hersheys.com/celebrate/holidays/recipedetail.aspx?id=184

I can't wait for you all to try this recipe! I hope you enjoy it as much as I do!

|  Credits: Author and Photography - Jacintha Payne  |