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HERSHEY'S "Perfectly Chocolate" Chocolate Cake Recipe

  • PRINT

SKILL LEVEL : Intermediate

Ingredients

  • 2 cups granulated sugar (500 mL)
  • 1 3/4 cups all-purpose flour (425 mL)
  • 3/4 cup HERSHEY'S Cocoa (175 mL)
  • 1 1/2 tsp baking powder (7 mL)
  • 1 1/2 tsp baking soda (7 mL)
  • 1 tsp salt (5 mL)
  • 2 eggs (2)
  • 1 cup milk (250 mL)
  • 1/2 cup vegetable oil (125 mL)
  • 2 tsp vanilla extract (10 mL)
  • 1 cup boiling water (250 mL)
  • "PERFECTLY CHOCOLATE" CHOCOLATE FROSTING:
  • 1/2 cup butter or margarine, melted (125 mL)
  • 2/3 cup HERSHEY'S Cocoa (150 mL)
  • 3 cups icing sugar (750 mL)
  • 1/3 cup milk (75 mL)
  • 1 tsp vanilla extract (5 mL)

Directions

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

    2. Combine sugar with flour, cocoa, baking powder, baking soda and salt in a large bowl. Add eggs, milk, oil and vanilla. Beat with an electric mixer, set to medium speed, for 2 minutes. Stir in boiling water (batter will be thin). Divide batter evenly between prepared pans.

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

    4. "PERFECTLY CHOCOLATE" Chocolate Frosting: Stir cocoa with butter until well combined. Alternately add sugar and milk, beat to a spreadable consistency. If necessary, add a bit of milk to reach desired consistency; in vanilla. Frost between the cake layers, top and sides. Makes 10 to 12 servings.


    Variations:

    � One-Pan Cake: Preheat the oven to 350°F (180°C). Grease and flour a 9 x 13-inch (3.5L) baking pan. Pour batter into prepared pan. Bake for 35 to 40 minutes or until wooden pick inserted in centre comes out clean. Cool completely in pan on rack. Frost with "PERFECTLY CHOCOLATE" Chocolate Frosting.

    � Three Layer Cake: Preheat the oven to 350°F (180°C). Grease and flour three 8-inch (1.2 L) baking pans. Divide batter evenly between prepared pans. Bake for 30 to 35 minutes or until wooden pick inserted in centre comes out clean. Cool in pans for 10 minutes. Remove cakes from pans to a rack; cool completely. Frost with "PERFECTLY CHOCOLATE" Chocolate Frosting.

    � Bundt Cake: Preheat the oven to 350°F (180°C). Grease and flour a 12-cup (3 L) Bundt pan. Pour batter into prepared pan. Bake for 50 to 55 minutes or until wooden pick inserted in centre comes out clean. Cool in pan for 15 minutes. Remove cake from pan to a rack; cool completely. Frost with "PERFECTLY CHOCOLATE" Chocolate Frosting.

    � Cupcakes: Preheat the oven to 350°F (180°C). Line 30 muffin cups (2-1/2-inch/6 cm diameter) with paper baking cups. Fill each cup 2/3 of the way full with batter. Bake for 22 to 25 minutes or until wooden pick inserted in centre comes out clean. Cool completely. Frost with "PERFECTLY CHOCOLATE" Chocolate Frosting.

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