Cake/Cupcake Directions

 Heat oven to 350°F. For CAKE: Grease and flour two 9-inch round baking pans.

For CUPCAKES: line cupcake pan with cupcake liners and set aside.

Stir together sugar, flour, HERSHEY’S Cocoa, baking powder, baking soda and salt in mixing bowl of a stand mixer fitted with a paddle attachment. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin).

For CAKE: Pour batter into prepared cake pans. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean.

For Cupcakes: Fill liners 2/3 full with batter and bake 18-23 minutes. Cool 10 minutes; remove from pans to wire racks. Cool completely before frosting.

Frosting Directions

Place room temperature, softened butter into the bowl of a stand mixer. Cream the butter for three minutes until it is light and fluffy. Then, slowly add the powdered sugar or icing sugar, do not add it all at once or it will fly all over the room. Add the Bailey’s Irish cream and the heavy whipping cream then mix on medium high for another 3 minutes. Add food coloring if desired and mix by hand until you have the desired color you want. You can pipe the frosting or simply spread it on the cupcakes. Add some sprinkles. or colored sugar and enjoy.