Hershey's "Perfectly Chocolate" Chocolate Cake Recipe

“Stealth all-time cake great lurking on the back of the Hershey's cocoa box (many recipes online are basically a riff on it). Light, fluffy + deliciously cocoa-y (you can also sub in fancier cocoa, if you like, or Hershey's Special Dark cocoa). The secret is adding a cup of boiling water (or hot coffee) to the cake batter, which makes it appalling gloppy. Comes out wonderfully every time, though. I like to make seven-minute frosting (basically v. soft marshmallow) to layer in-between, so that the final cake is like an unhinged Hoho. Also excellent layered with raspberry jam or peanut butter buttercream (I rec. the Thomas Keller recipe for the filling of his homemade Nutterbutters for Bouchon Bakery).”

“Rich, moist, delicious. I’ve made this for countless birthdays. Highly recommend.”

“Soulful.”