Hershey's Perfectly Chocolate Cake

So, I've been looking at this Hershey's cocoa sitting in my baking cabinet and wanting to put it to good use making something...different from my usual repertoire. So I decided on chocolate cake and while googling a simple recipe, came across one from Hershey's themselves for which I had all of the ingredients on hand.

(Actually I didn't have any milk, but I texted a friend who lives a block away and asked if I could have some in exchange for pieces of the cake the next day. I measured out the 1 1/3 cups [using water] into a glass, walked over with it, and said "I need this much..." My friends found this amusing. I thank them for the milk.)

Moving on. Here's the recipe:
http://www.hersheys.com/recipes/184/HERSHEY'S%20%22PERFECTLY%20CHOCOLATE%22%20Chocolate%20Cake.aspx

I started with these quality ingredients:


It put all the dry ingredients into the mixer bowl:


I beat the dry ingredients together by hand until well blended and uniform in color:


Then I added the wet stuff and the boiling water, the recipe warns you that the batter will be thin, and I caught a lovely action shot to proove that it indeed was quite thin:


I poured the thin batter into a well greased and floured large Bundt pan. I forgot to take pre- and post-oven shots in this pan, I'm sorry about that.

Here's a few shots of what the cake looked like as it cooled on the wire rack:



I made the batter by mixing the butter and chocolate and then adding about 1/3 each of the milk and confectioner's sugar until well incorporated and repeating two more times. It was a little thin, so I kind of poured/drizzled it onto the cake. It looked lovely:





Don't you just wanna eat some now?