Heritage Chocolate Cake Recipe

Heritage Chocolate Cake Recipe

This classic chocolate layer cake is one for the record books. The ideal ending (if you can wait that long!) to dinner.

PREP
0 min
BAKE
0 min
CALORIES
0.0
  • PRINT

SKILL LEVEL : Intermediate

Ingredients

2/3 cupbutter or margarine, softened (150 mL)
1 3/4 cupsgranulated sugar (425 mL)
3 eggs (3)
1 tspvanilla extract (5 mL)
2 cupsall-purpose flour (500 mL)
1/2 cupHERSHEY'S Cocoa (125 mL)
1 tspbaking powder (5 mL)
3/4 tspbaking soda (4 mL)
1/2 tspsalt (2 mL)
1 1/2 cupsbuttermilk or soured milk* (375 mL)
CHOCOLATE FUDGE FROSTING:
1/3 cupbutter or margarine (75 mL)
1/3 cupHERSHEY'S Cocoa (75 mL)
2 2/3 cupsicing sugar (625 mL)
1/3 cupmilk (75 mL)
1 tspvanilla extract (5 mL)

Directions

    1. Preheat oven to 350°F (180°C). Grease and flour two 9-inch (1.5 L) round baking pans.

    2. Beat butter with sugar, eggs and vanilla in a large bowl until fluffy. Combine flour with cocoa, baking powder, baking soda and salt; add alternately with the buttermilk to the butter mixture, beating until smooth. Divide batter between prepared pans.

    3. Bake for 30 to 35 minutes or until a wooden pick inserted in the centre comes out clean; cool in pans for 10 minutes. Remove cake from pans to a rack; cool completely.

    Chocolate Fudge Frosting: Melt butter in a small saucepan set over low heat; add cocoa. Cook, stirring constantly, until smooth and slightly thickened. Remove from heat; pour into medium bowl. Cool until very thick (about 40 minutes).
    Add icing sugar alternately with milk and vanilla; beat until a spreadable consistency is achieved. Frost cooled cake.

    Makes 8 to 10 servings.


    Tip:
    *To sour milk: Use 4 1/2 tsp (22 mL) white vinegar plus milk to equal 1 1/2 cups (375 mL)

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