INGREDIENTS:

• 2 cups sugar
• 1 & 3/4 cups all-purpose flour
• 1 & 1/2 teaspoons baking powder
• 1 & 1/2 teaspoons baking soda
• 3/4 cup HERSHEY’S Cocoa (Natural Unsweetened)
• 1 teaspoon salt
• 2 teaspoons vanilla extract
• 1/2 cup vegetable oil
• 1 cup milk
• 1 cup hot water
• 2 eggs
• 1/2 cup dried cranberries

For the ganache:

• 1 stick butter
• 2/3 cup HERSHEY’S Cocoa (Natural Unsweetened)
• 3 cups powdered sugar
• 1/3 cup milk
• 1 teaspoon vanilla extract

DIRECTIONS: (ONE-PAN CAKE)

1. Heat oven to 350°F. Grease and flour 13x9x2-inch baking pan.
2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, 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.
3. Bake 35 to 40 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.
4. Frost. Sprinkle with dried cranberries.

Make the ganache:

• Melt butter. Stir in Hershey’s cocoa, confectioner’s sugar, and milk, beating to spreading consistency.
• Add small amount additional milk, if needed. Stir in vanilla. Pour it over the cake.

You can get the recipe from the back of Hershey’s cocoa powder container and/or https://www.hersheys.com/. Happy baking!!