Special Yellow Cake with Kisses & Hershey Bar Frosting

Ingredients

• cooking spray
• 2-1/4 cup all-purpose flour
• 1-1/2 cups granulated sugar
• 3-1/2 teaspoons baking powder
• 1 teaspoon salt

• 1-1/4 cups milk
• vegetable oil
• 8 Tablespoons butter, softened
• 1 Tablespoon vanilla extract
• 3 large eggs

Chocolate Icing

• 1-1/2 cups granulated sugar
• 1/4 cup + 2 Tablespoons cornstarch; packed
• 7 Tablespoons cocoa

• 7 Tablespoons butter, divided
• 3/4 teaspoon salt
• 1 Tablespoon vanilla

Directions

• Preheat oven to 350 degrees F.
• Cut parchment paper to fit the bottom of two 8-inch round pans. Spray each of the pans with cooking spray and place parchment in the pans and spray the paper.
• In the bowl of your stand mixer or other large mixing bowl, whisk flour, sugar, baking powder and salt.
• Measure the 1-1/4 cups of milk in a cup glass measuring cup, then add enough vegetable oil to bring the liquid up to 1-1/3 cups. (Make sure this measurement is accurate as they are very close to each other.)
• Add the milk mixture, butter and vanilla to the flour mixtu3 and beat on medium-high for two minutes. Add the eggs and beat another two minutes. Divide batter evenly into prepared pans.
• Bake cake for 25-30 minutes until a toothpick comes out clean.
• Cool on wire racks for 20 minutes, then run a knife around the pans edge to loosen cakes. Remove from pans and cool completely.
• For the icing, in a large 10-12" sauce pan, combine, sugar, cornstarch, cocoa, 1 Tablespoon butter and salt. Pour 1-1/2 cups boiling water into pan and begin whisking.
• Turn on med-low flame and continue to whisk until mixture thickens, about 3-4 minutes. Whisk in remaining 6 Tablespoons of butter and vanilla.
• Remove from heat and let cool completely. This icing thickens as it cools as does best in the refrigerator when firming up.
• Ice cake and decorate if you like.