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1
First, pre-heat the oven to a temperature of 177 degrees Celsius or 350 degrees Fahrenheit.
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2
Grease two round layer pans of nine inch and set aside.
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3
Mix the cup of Hershey's cocoa with 2 cups of boiling water until it becomes smooth and let it cool.
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4
Mix flour, baking powder, baking soda and salt in a plastic bowl.
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5
Cream the butter slowly.
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When the butter gets softened and starts to cream, slowly add sugar and keep creaming the butter until it appears fluffy and light.
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7
Now, eggs have to be added one at a time when the butter is done and it has to be slowly mixed.
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8
Then vanilla is to be added.
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9
Add cocoa mixture fourths to the butter.
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Then add the mixture of dry ingredients.
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Keep adding in alternates until the last mixture which should be the dry ingredients.
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The batter is to be now placed in the pans to half or less the depth of the pan.
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13
It has to be baked in a temperature of 350 degrees Fahrenheit for nearly 25 to 30 minutes, check if is baked completely.
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14
It can be done with a toothpick pierced into the center of the cake.
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If it comes out clean then it means the cake is already baked.
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Now, take out the pans from the oven and let them cool for ten minutes on a wire rack.
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17
Icing Procedure: First, place the sugar in the bowl and then slowly add other ingredients.
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Slow mixer speed will keep the sugar in the bowl.
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Slowly increase the speed.
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20
If the frosting looks very thick, then milk can be added slowly to make it thinner.
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Thick frosting will be difficult to apply on the cake.
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Use a spatula to top the cake with the icing.
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It can also be directly piped on.
