Classic Chocolate Cake

This recipe is from the back of a Hershey's cocoa can in 1943.

Ingredients

• 2/3 cup butter, softened
• 1 2/3 cups granulated sugar
• 3 large eggs, room temperature
• 2 cups all-purpose flour
• 2/3 cup baking cocoa
• 1 1/4 teaspoons baking soda
• 1 teaspoon salt
• 1 1/3 cups whole milk
• Confectioners' sugar or favorite frosting

Instructions

1. Heat oven to 350 degrees F. Grease and flour a 13 x 9 inch baking pan.
2. In a bowl, cream butter and sugar until light and fluffy, 5 to 7 minutes.
3. Add eggs, one at a time, beating well after each addition.
4. Combine flour, cocoa, baking soda and salt; add to creamed mixture alternately with milk, beating until smooth after each addition. Pour batter into prepared baking pan.
5. Bake until a wooden pick inserted in center comes out clean, 35 to 40 minutes.
6. Cool on a wire rack.
7. When cake is cool, dust with confectioners' sugar or top with your favorite frosting.

Attribution

Hershey's cocoa can - 1943