• 3/4 cup HERSHEY'S Cocoa
  • 1-1/4 teaspoons baking powder
  • 1/4 teaspoon salt
  • 3/4 teaspoon baking soda
  • 1-1/2 cups sugar
  • 2 tablespoons powdered instant coffee
  • 1 cup milk
  • 3/4 cup (1-1/2 sticks) butter or margarine , softened
  • 3 eggs
  • 1-1/2 teaspoons vanilla extract
  • DRIZZLE (recipe follows)
  • CREAMY FROSTING (recipe follows)
  • 1-1/2 cups all-purpose flour


  • 1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans. Stir together flour, cocoa, baking powder, baking soda and salt; set aside. Combine milk and instant coffee in cup or small bowl; set aside.
  • 2. Beat butter and sugar in large bowl on medium speed of mixer, scraping bowl often, until well combined. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Add flour mixture and milk mixture alternately to butter mixture, beating on low speed just until combined. Pour batter into prepared pans.
  • 3. Bake 25 to 30 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Spoon DRIZZLE over cooled layers.
  • 4. Prepare CREAMY FROSTING. To assemble cake, place one layer on serving plate. Spread with about one-third of frosting. Top with second cake layer. Spread sides and top of cake with remaining frosting. Refrigerate until serving time. Cover; refrigerate leftover cake. Makes 12 servings.
  • DRIZZLE: Combine 1 tablespoon orange juice concentrate, 2 tablespoons sugar and 2 tablespoons water; stir until sugar dissolves.
  • CREAMY FROSTING: Stir together 2 tablespoons cold water and 1 teaspoon unflavored gelatin in glass measuring cup. Let stand 2 minutes. Place measuring cup in small saucepan of boiling water. Cook and stir until gelatin is completely dissolved. Remove cup from pan; add 2 teaspoons orange juice concentrate. Beat 2 cups (1 pt.) whipping cream and 1/4 cup sugar in large bowl while gradually drizzling gelatin mixture over cream mixture; continue beating until stiff.

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