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Devil's Delight Cake

Devil's Delight Cake

  • PRINT

Ingredients

  Amount Per Serving % DV *
Calories0
Calories from Fat0
Total Fat0 g0% DV
Saturated Fat0 g0% DV
Trans Fat0 g
Cholesterol0 mg0% DV
Sodium0 mg0% DV
Total Carbohydrates0 g0% DV
Dietary Fiber0.0 g0% DV
Sugars0 g
Protein0 g
Vitamin A0% DV
Vitamin C0% DV
Calcium0 mg0% DV
Iron0% DV
  Amount Per Serving % DV *
Calories0
Calories from Fat0
Total Fat0 g0% DV
Saturated Fat0 g0% DV
Trans Fat0 g
Cholesterol0 mg0% DV
Sodium0 mg0% DV
Total Carbohydrates0 g0% DV
Dietary Fiber0.0 g0% DV
Sugars0 g
Protein0 g
Vitamin A0% DV
Vitamin C0% DV
Calcium0 mg0% DV
Iron0% DV
  • 1 package HERSHEY'S Unsweetened Chocolate Baking Bar (4 oz.)
  • 1-2/3 cups light brown sugar packed , divided
  • 1-1/2 cups milk , divided
  • 3 eggs , separated
  • 1/3 cup butter , softened
  • 2 cups cake flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract

Directions

  • Heat oven to 350°F. Grease and flour two 9-inch round baking pans.
  • Melt chocolate in heavy saucepan over low heat. Add 2/3 cup brown sugar, 1 cup milk and 1 slightly beaten egg yolk. Cook, stirring constantly with whisk, until well blended. Remove from heat; cool slightly.
  • Beat butter in large bowl until creamy; add 1/2 cup brown sugar, beating until well blended. Add remaining 2 egg yolks; beat well. Stir together flour, baking soda and salt; add to butter mixture alternately with remaining 1/2 cup milk, beating until well blended. Add chocolate mixture and vanilla; beat until blended.
  • Beat egg whites in small bowl until foamy; gradually add remaining 1/2 cup brown sugar, beating until stiff peaks form. Fold into chocolate batter. Pour batter into prepared pans.
  • Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost as desired. Makes 12 servings.

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