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Perfect Chocolate Cake Bites

Made with HERSHEY'S Cocoa (Item# 63505)

  • PRINT

SERVING SIZE : 48 SERVINGS

Ingredients

  • CAKE
  • 4 cups (2 lbs.) sugar
  • 3-1/2 cups (1 lb. 2 oz.) all-purpose flour
  • 1-1/2 cups (6 oz.) HERSHEY'S Cocoa, Natural (Item# 63505)
  • 3 tsp. baking powder
  • 3 tsp. baking soda
  • 2 tsp. salt
  • 4 whole (7 oz.) eggs
  • 2 cups (16 oz.) milk
  • 1 cup (8 oz.) vegetable oil
  • 4 tsp. vanilla extract
  • 2 cups (16 oz.) boiling water
  • PERFECTLY CHOCOLATE FROSTING
  • 2 cups (1 lb.) butter or margarine
  • 2-2/3 cups (11 oz.) HERSHEY'S Cocoa, Natural (Item# 63505)
  • 12 cups (3 lbs.) powdered sugar
  • 1-1/3 cups milk
  • 4 tsp. vanilla extract

Directions

    1. Heat convection oven to 300°F (standard oven: 350°F). Line one 12x18x2-inch baking pan with foil, extending over edges; grease and flour foil.
    2. Prepare CHOCOLATE CAKE: Stir together sugar, flour, HERSHEY'S Cocoa, baking powder, baking soda and salt in large bowl of mixer fitted with paddle attachment. Add eggs, milk, oil and vanilla; mix on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pan.
    3. Bake 30 to 45 minutes* or until wooden pick inserted in center comes out clean. Cool completely in pan on wire rack.
    4. Prepare PERFECTLY CHOCOLATE FROSTING: Melt butter in large bowl. Stir in HERSHEY'S Cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla.
    5. Use foil to lift cake out of pan; remove foil. Split cake in half horizontally. Place 1 half cake layer back in pan (cake may break apart while transferring). Press cake layer gently in bottom of pan. Spread 4 cups frosting over cake layer; place remaining cake layer on top, pressing gently. Spread remaining frosting on top of cake. Cover; refrigerate at least 2 hours before serving. Garnish as desired.
    *If using convection oven, rotate pan one-half turn (180°) after 15 minutes of baking.