THE (failproof) Chocolate Cake

"Let's face it, a nice creamy chocolate cake does a lot for a lot of people; it does for me."
Audrey Hepburn

This classic Hershey's recipe never fails to make a fantastic Chocolate Cake.  Taken from the copy of Hershey's 100th Anniversary Cookbook which Hershey's sent me in 1994 when I called for this recipe because I'd once again lost the note I'd scrawled it on (I haven't lost the recipe since, but sometimes I have a hard time finding the book so it's getting put here for further safekeeping).

 

Hershey's Deep Dark Chocolate Cake

2 cups Sugar

1 3/4 cups All-Purpose Flour

3/4 cup Hershey's Cocoa or Hershey's European Style Cocoa*

1 1/2  teaspoons Baking Powder

1 1/2 teaspoons Baking Soda

1 teaspoon Salt

2 Eggs

1 cup Milk

1/2 cup Vegetable Oil

2 teaspoons Vanilla Extract

1 cup Boiling Water

Cinnamon Vanilla Granola

Crikey Mikey. I just noticed the recipe reads "1 cup Oatmeal". I don't know how I didn't catch it before, but that is not right - the (actual) recipe takes 4 cups, aka 1 quart. I've fixed it now.

Mairzy doats and dozy doats and liddle lamzy divey

A kiddley divey too, wouldn't you?

If the words sound queer and funny to your ear, a little bit jumbled and jivey,

Sing "Mares eat oats and does eat oats and little lambs eat ivy. A kid'll eat ivy too, wouldn't you?"

Milton Drake, Al Hoffman and Jerry Livingston

Cinnamon Vanilla Granola

1 qt (4 cups) Oatmeal, either rolled oats or old fashioned oatmeal

2 Tbsp Cinnamon

1 tsp Salt

1/2 cup Coconut Oil

1/2 cup Coconut Palm Sugar

2 Tbsp Vanilla