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Heritage Chocolate Cake Recipe

  • PRINT

SKILL LEVEL : Intermediate

Ingredients

  • 2/3 cup butter or margarine, softened (150 mL)
  • 1 3/4 cups granulated sugar (425 mL)
  • 3 eggs (3)
  • 1 tsp vanilla extract (5 mL)
  • 2 cups all-purpose flour (500 mL)
  • 1/2 cup HERSHEY'S Cocoa (125 mL)
  • 1 tsp baking powder (5 mL)
  • 3/4 tsp baking soda (4 mL)
  • 1/2 tsp salt (2 mL)
  • 1 1/2 cups buttermilk or soured milk* (375 mL)
  • CHOCOLATE FUDGE FROSTING:
  • 1/3 cup butter or margarine (75 mL)
  • 1/3 cup HERSHEY'S Cocoa (75 mL)
  • 2 2/3 cups icing sugar (625 mL)
  • 1/3 cup milk (75 mL)
  • 1 tsp vanilla 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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