Yesterday was my wonderful husband’s 29th birthday (Happy Birthday Homey!). For his birthday dessert he requested a chocolate cake with chocolate frosting and coconut.
I’ve heard wonderful things about the Hershey’s Perfectly Chocolate Cake and Frosting recipe but haven’t had the chance to try it until now. I’m so glad I did…it’s amazing! Super-chocolatey and pretty simple.
The coconut is my addition – so feel free to leave it out if you don’t like or don’t want coconut in your cake.
My only suggestion would be to make one and a half batches of frosting. One wasn’t enough to put in between the layers and cover the cake completely, but I didn’t end up using the whole second batch. One and a half would be perfect.
1/2C. Butter or margarine
2/3C. Hershey’s Cocoa
3C. Powdered sugar
1t. Vanilla extract
For the cake
Heat oven to 350°F. Grease and flour two 9-inch round baking pans.
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.
Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.
For the 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.
Place one layer of cake on a plate. Top with a layer of frosting. Sprinkle coconut on top. Hold other layer in your hand (I put saran wrap in between my hand and the cake so it didn’t stick) and frost the bottom. Gently stack on top of the first layer. Frost entire cake with remaining frosting. Over the sink or a large cutting board (for easy clean up) tap extra coconut onto the sides of the cake for decoration. Keep in refrigerator until ready to serve.