Skill Level: Advanced Prep Time: 17 Minutes


  • 1 cup all-purpose flour
  • 1 cup sugar
  • 1/3 cup HERSHEY'S Cocoa
  • 1/2 teaspoon baking soda
  • 6 tablespoons butter or margarine, softened
  • 1 cup milk
  • 1 egg
  • 1 teaspoon vanilla extract
  • CHOCOLATE FILLING(recipe follows)
  • SATINY CHOCOLATE GLAZE(recipe follows)


  1. Heat oven to 350°F. Grease and flour one 9-inch round baking pan.
  2. Stir together flour, sugar, cocoa and baking soda in large bowl. Add butter, milk, egg and vanilla. Beat on low speed of mixer until all ingredients are moistened. Beat on medium speed 2 minutes. Pour batter into prepared pan.
  3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pan to wire rack. Cool completely. Prepare CHOCOLATE FILLING. Cut cake into two thin layers. Place one layer on serving plate; spread filling over layer. Top with remaining layer.
  4. Prepare SATINY CHOCOLATE GLAZE. Pour onto top of cake, allowing some to drizzle down sides. Refrigerate until serving time. Cover; refrigerate leftover cake. Makes 12 servings.
  6. 1/2 cup sugar
  7. 1/4 cup HERSHEY'S Cocoa
  8. 2 tablespoons cornstarch
  9. 1-1/2 cups light cream
  10. 1 tablespoon butter or margarine
  11. 1 teaspoon vanilla extract
  12. Stir together sugar, cocoa and cornstarch in medium saucepan; gradually stir in light cream. Cook over medium heat, stirring constantly, until mixture thickens and begins to boil. Boil 1 minute, stirring constantly; remove from heat. Stir in butter and vanilla. Press plastic wrap directly onto surface. Cool completely.
  14. 2 tablespoons water
  15. 1 tablespoon butter or margarine
  16. 1 tablespoon corn syrup
  17. 2 tablespoons HERSHEY'S Cocoa
  18. 3/4 cup powdered sugar
  19. 1/2 teaspoon vanilla extract
  20. Heat water, butter and corn syrup in small saucepan to boiling. Remove from heat; immediately stir in cocoa. With whisk, gradually beat in powdered sugar and vanilla until smooth; cool slightly.