I've adapted the famous chocolate cake on the back of the Hershey's cocoa can for our large 18 cup tube pan. It's deliciously moist and decadent!
3 1/2 cups sugar
3 cups cake flour or White Lily All Purpose Flour
1 1/3 cups Hershey’s cocoa powder
2 1/2 teaspoons baking powder
2 1/2 teaspoons baking soda
1 tsp salt
4 eggs
1 3/4 cups whole milk
3/4 cup vegetable oil
1 tablespoon vanilla extract
1 3/4 cups boiling water
Preheat oven to 325°F. Prepare Old Country Kitchenware square tube pan by brushing with chocolate pan coat and lining the bottom with parchment paper (if using two piece pan, fit with a parchment paper square between the two pieces first). In a large bowl, sift together all dry ingredients. Make a well in the center. Add all wet ingredients except boiling water and stir together until ingredients are fully combined. Stir in boiling water (batter will be thin). Pour batter into prepared tube pan and bake for 1 hour 15 minutes or until a skewer inserted into the cake comes out nearly clean. Let cool until the pan is comfortable enough to handle, then use a thin spatula to release the sides of the cake. Transfer the cake to a wire rack in two steps: first, turn the cake up on its side, then invert fully. (If using two-piece pan, invert the entire cake without separating the pieces). Let cool completely.
Chocolate Buttercream Frosting
1 cup cocoa powder
4 1/2 cups powdered sugar
1 1/2 sticks (3/4 cup) butter, melted
1/2 cup milk
1 teaspoon vanilla extract
Sift cocoa powder and powdered sugar. Gradually add milk and butter, then extract beating until creamy. Add more milk a spoonful at a time if the frosting feels too stiff.
