Variations:
Deep Dark Chocolate Cake
Beginner
Ingredients:
- 2 cups sugar
- 1-3/4 cups all-purpose flour
- 3/4 cup HERSHEY'S Cocoa or HERSHEY'S SPECIAL DARK Cocoa
- 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 teaspoons vanilla extract
- 1 cup boiling water
- ONE-BOWL BUTTERCREAM FROSTING(recipe follows)
Directions:
1. Heat oven to 350°F. Grease and flour two 9-inch round pans or one 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 electric mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.
3. Bake 30 to 35 minutes for round pans, 35 to 40 minutes for rectangular pan or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. (Cake may be left in rectangular pan, if desired.) Frost with ONE-BOWL BUTTERCREAM FROSTING. 8 to 10 servings.
ONE-BOWL BUTTERCREAM FROSTING
6 tablespoons butter or margarine, softened
2-2/3 cups powdered sugar
1/2 cup HERSHEY'S Cocoa or HERSHEY'S SPECIAL DARK Cocoa
1/3 cup milk
1 teaspoon vanilla extract
Beat butter in medium bowl. Add powdered sugar and cocoa alternately with milk, beating to spreading consistency (additional milk may be needed). Stir in vanilla. About 2 cups frosting.
HIGH ALTITUDE DIRECTIONS (Cake):
-- Decrease sugar to 1-3/4 cups
-- Increase flour to 1-3/4 cups plus 2 tablespoons
-- Decrease baking powder to 1-1/4 teaspoons
-- Decrease baking soda to 1-1/4 teaspoons
-- Increase milk to 1 cup plus 2 tablespoons
-- Bake at 375°F, 30 to 35 minutes for both pan sizes
valerie.radcliffe@jd
- Hometown: | Birthday:
Reviewer: valerie.radcliffe@jd
I have made this cake for years. It's rich moist and very chocolately!!! What a wonderful dessert
Reviewed: Thursday, October 02, 2008
lunytoon
- Intermediate Baker
- Hometown: San Francisco | Birthday: December 22
I like to start in the morning and my kitchen is clean by the time my first batch of cookies are coming out of the oven.
Reviewer: lunytoon
I've been bringing this to family functions for years and someone always wants the recipe because it is so moist. It's always a big hit with everyone. It's my favorite for Chocolate cake.
Reviewed: Monday, December 08, 2008
jamzdesigns
- Hometown: | Birthday:
Reviewer: jamzdesigns
This cake reminds me so much of the great chocolate cakes that would be served after church on Sundays, yum! The cake is SUPER MOIST! Don't change anything and follow the recipe! I used the dutch-processed cocoa powder for both the cake and the icing. I also used organic cane sugar and sifted the dry ingredients. Be sure your butter and eggs are room temperature -- it really does make a difference. I also used organic whole milk and organic salted butter. This will be a keeper to pass down within my family!
Reviewed: Sunday, January 11, 2009
luvs2fly
- Advanced Baker
- Hometown: | Birthday:
Reviewer: luvs2fly
Forget about ever buying another box of chocolate cake mix! This is the best I've ever tried.
Reviewed: Monday, August 31, 2009
camend
- Intermediate Baker
- Hometown: | Birthday:
Reviewer: camend
This recipe was easy and fast to make. Oh! But best of all the results were amazing. What a tasty caked! The frosting was so good --- you didn't even need the cake.
Reviewed: Wednesday, September 16, 2009
pakottmann
- Intermediate Baker
- Hometown: st charles, mo | Birthday:
It totally depends on my mood, sometimes I am organized and sometimes not. BUT I always like to be creative. I live alone now so I don't bake often, but I love baking and wish I had people to eat it
Reviewer: pakottmann
This is my all time favorite chocolate cake recipe and everyone loves it's moist chocolatey flavor...
Reviewed: Saturday, January 09, 2010
Terimore
- Intermediate Baker
- Hometown: Lancaster | Birthday: January 1
I try to keep everything organized as I bake/cook. I usually put items away after I add them,& clean as I go. I love to cook & bake. I am addicted to searching for new recipes & ideas.
Reviewer: Terimore
This is the best chocolate cake. I cut the oil to 2Tbs & add 3/4 cup of light sour cream ( only to lighten the fat grms & keep moist)
Reviewed: Tuesday, January 26, 2010
Peldyn
- Advanced Baker
- Hometown: Boron | Birthday: February 29
I am an intuitive baker. I like to make up my own recipes and take apart old recipes and remake them. I bake from scratch and rarely use a mix. Homemade is better!
Reviewer: Peldyn
I have been making this recipe for over 20 years. It is hands down the best cake ever. I never use any other chocolate cake recipe but this one. It never fails, is moist and delectable with the best fudge taste in the world. What mix can say the same? And in my opinion it is just as easy to make as a mix.
Reviewed: Sunday, February 28, 2010
SharonDS
- Intermediate Baker
- Hometown: Rhinelander | Birthday: May 31
Everything has to be organized and can't stand using a box in my baking. I want everything homemade from scratch.
Reviewer: SharonDS
This is a deep dark chocolate cake and I prefer Hershey's Fudge Frosting made with Special Dark Cocoa!
Reviewed: Saturday, April 03, 2010
aggie06
- Intermediate Baker
- Hometown: | Birthday: August 28
Reviewer: aggie06
I took it into work for a co-worker's birthday, and everyone said it was their new favorite cake! I believe you can never have too much chocolate so I made the round to layer cake and added mini semi-sweet chocolate chips in the frosting between the layers. It was amazing!
Reviewed: Wednesday, April 07, 2010
Page 1 of 2 (18 Reviews) 1 2
| Amount Per Serving | %DV * | |
|---|---|---|
| Total Fat | 20g | 0% |
| *Percent Daily Values are based on a 2,000 calorie diet. | ||
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