“Perfectly Chocolate” Chocolate Cake

This recipe has become a favorite for my family. I made this first time last year for a birthday and it was a hit. I did change some and those are listed at the end of the recipe. This recipe came from a Hershey’s Recipe Tin Box. This was a  wonderful gift from my husband and girls since I love recipes but the recipe can be found online Here.

This cake batter is very thin and the frosting has this fudgy texture. Hershey Chocolate Cake

Chocolate Cake

  • 2 cups sugar
  • 1 – 3/4 cups all – purpose flour
  • 3/4 cup Hershey’s cocoa powder
  • 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 teaspoon vanilla extract
  • 1 cup boiling water
  1.  Preheat oven to 350.
  2. Grease and flour baking pans. I use Pam Baking Spray.
  3. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in a large bowl.  Add eggs, milk, oil and vanilla; beat on medium speed with a mixer for 2 minutes.  Stir in boiling water (batter will be very thin). Pour batter evenly into prepared pans.
  4. Bake time is based on size of the pan you use.  There is a list at the end of the recipe.

“Perfectly Chocolate” Chocolate Frosting

  • 1/2 cup (1 stick) butter
  • 2/3 cup cocoa
  • 3 cups powdered sugar
  • 1/3 cup milk
  • 1 teaspoon vanilla extract
  1. Melt butter. Stir in cocoa.
  2. Alternately add powdered sugar and milk, beating to spreading consistency.
  3. Add small amount of additional milk, if needed.
  4. Stir in vanilla.
  5. Makes about 2 cups.

 

Cooking Times

  • One-Pan cake: (13x9x2) Bake for 35-40 minutes. Cool completely. Frost
  • Three Layer cake: (8 inch) Bake for 30-35 minutes. Cool 10 minutes; remove from pans and cool completely on wire racks. Frost.
  • Bundt Cake: (12 cup fluted tube pan) Bake 50-55 minutes. Cool 15 minutes and cool completely on wire rack. Frost.
  • Cupcakes: Line muffin tin (2-1/2 in diameter) with liners. Fill cups 2/3 full. bake 22-25 minutes. Cool completely and Frost. Makes about 30.

 

**NOTES**

  • I used 3 – 9 inch pans and reduced cooking time to 25-30 minutes.
  • I doubled the frosting recipe and I mixed 1/3 cup dark cocoa with the regular cocoa

 

 

 

 

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