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Hershey’s “Perfectly Chocolate” Chocolate Cake
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Hershey’s “Perfectly Chocolate” Chocolate Cake Eggless

An extremely versatile and delicious Chocolate Cake
Prep Time10 minutes
Cook Time45 minutes
Course: Desserts, Festival Cooking
Cuisine: American
Keyword: Baked, Cakes, Chocolate Desserts
Servings: 10 people
Calories:
Author: ArchanaPotdar

Equipment

  • Bowl for mixing
  • Spatula
  • Hand-Held Beater
  • Baking mould
  • Oven

Ingredients

  • ½   cup Oil
  • 2  tsp  vanilla extract
  • 1  cup  Water boiling 
  • 2 tablespoon egg replacer
  • 6 tablespoon Water
  • 1  cup  Milk
  • 1- ½   tsp  Baking Soda
  • 1  tsp  Salt
  • 1- ¾   cups  all-purpose flour
  • ¾   cup  Cocoa Powder
  • 1- ½   tsp  Baking powder
  • 2  cups  Sugar

Instructions

  • Heat oven to 180°C. If you are making cupcakes then line your cupcakes moulds. Else grease and flour your moulds.
  • Stir together sugar, flour, cocoa, baking powder, baking soda and salt in a large bowl.
  • Add egg replacer& water, 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 45 minutes or until wooden pick inserted in centre comes out clean.
  • Cool 10 minutes; remove from pans to wire racks. Cool completely.
  • Frost with buttercream or with chocolate ganache.