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Collector's Cocoa Cake

Make this chocolate cake with traditional buttercream icing or fluffy peanut butter frosting for a chocolate peanut butter treat.

  • PRINT

SKILL LEVEL : intermediatePREP TIME : 36  Minutes

Ingredients

  Amount Per Serving % DV *
Calories460
Calories from Fat170
Total Fat19 g29% DV
Saturated Fat11 g55% DV
Trans Fat0 g
Cholesterol80 mg27% DV
Sodium400 mg17% DV
Total Carbohydrates74 g25% DV
Dietary Fiber2.0 g8% DV
Sugars52 g
Protein5 g
Vitamin A10% DV
Vitamin C0% DV
Calcium0 mg2% DV
Iron20% DV
  Amount Per Serving % DV *
Calories460
Calories from Fat170
Total Fat19 g29% DV
Saturated Fat11 g55% DV
Trans Fat0 g
Cholesterol80 mg27% DV
Sodium400 mg17% DV
Total Carbohydrates74 g25% DV
Dietary Fiber2.0 g8% DV
Sugars52 g
Protein5 g
Vitamin A10% DV
Vitamin C0% DV
Calcium0 mg2% DV
Iron20% DV
  • 2 cups all-purpose flour
  • 3/4 cup HERSHEY'S Cocoa or HERSHEY'S SPECIAL DARK Cocoa
  • 1-1/4 teaspoons baking soda
  • 1/2 teaspoon salt
  • 3/4 cup butter or margarine (1-1/2 sticks) , softened
  • ONE-BOWL BUTTERCREAM FROSTING or FLUFFY PEANUT BUTTER FROSTING (recipes follow)
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 1-3/4 cups sugar
  • 1-1/3 cups water

Directions

  • 1. Heat oven to 350°F. Grease and flour two 8-or 9-inch round baking pans.
  • 2. Beat butter and sugar in large bowl until fluffy. Add eggs and vanilla; beat 1 minute on medium speed of mixer. Stir together flour, cocoa, baking soda and salt; add alternately with water to butter mixture, beating until well blended. Pour batter into prepared pans.
  • 3. Bake 35 to 40 minutes for 8-inch layers; 30 to 35 minutes for 9-inch layers or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.
  • 4. Frost with ONE-BOWL BUTTERCREAM FROSTING or FLUFFY PEANUT BUTTER FROSTING. 12 servings.
  • ONE-BOWL BUTTERCREAM FROSTING
  • 6 tablespoons butter or margarine, softened
  • 2-2/3 cups powdered sugar
  • 1/2 cup HERSHEY'S Cocoa or HERSHEY'S SPECIAL DARK Cocoa
  • 1/3 cup milk
  • 1 teaspoon vanilla extract
  • Beat butter in medium bowl. Add powdered sugar and cocoa alternately with milk; beat to spreading consistency (additional milk may be needed). Stir in vanilla. About 2 cups frosting.
  • FLUFFY PEANUT BUTTER FROSTING
  • 1 cup milk
  • 1/4 cup all-purpose flour
  • 1 cup sugar
  • 1/2 cup REESE'S Creamy Peanut Butter
  • 1/2 cup shortening
  • 1 teaspoon vanilla extract
  • Dash salt
  • Gradually stir milk into flour in small saucepan. Cook over low heat, stirring constantly, until very thick. Transfer to medium bowl; press plastic wrap directly on surface. Cool to room temperature, about 1/2 hour.
  • Add sugar, peanut butter, shortening, vanilla and salt. Beat on high speed of mixer until frosting becomes fluffy and sugar is completely dissolved. About 3 cups frosting.

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