Ingredients
For the Cake:
– 2 cups sugar
– 1-3/4 cups all-purpose flour
– 3/4 cup Hershey’s Cocoa
– 1-1/2 teaspoons baking powder
– 1-1/2 teaspoons baking soda
– 1 teaspoon salt
– 2 eggs
– 1 cup milk
– 1/2 cup vegetable oil
– 2 teaspoons vanilla extract
– 1 cup boiling water
For the Cream Cheese Filling:
– 1 cup cream cheese, softened
– 1/2 cup powdered sugar
– 1 teaspoon vanilla extract
For the Chocolate Cream Cheese Buttercream:
– 1/2 cup butter, softened
– 1/2 cup cream cheese, softened
– 3/4 cup Hershey’s Cocoa
– 4 cups powdered sugar
– 2 teaspoons vanilla extract
– 2-4 tablespoons milk (as needed)
Instructions
1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round baking pans.
2. For the Cake: In a large bowl, stir together sugar, flour, cocoa, baking powder, baking soda, and salt. Add eggs, milk, oil, and vanilla; beat on medium speed for 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.
3. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.
4. For the Cream Cheese Filling: Beat cream cheese, powdered sugar, and vanilla extract until smooth.
5. For the Chocolate Cream Cheese Buttercream: Beat butter and cream cheese until light and fluffy. Gradually add cocoa and powdered sugar, beating well. Stir in vanilla and enough milk to achieve desired consistency.
6. Assembly: Cut each cake layer horizontally to make four layers. Place one layer on the serving plate, spread with one-third of the cream cheese filling. Repeat layering with cake and filling. Frost with chocolate cream cheese buttercream.
Enjoy!
