Easy Harvest Chocolate Cake

Easy Harvest Chocolate Cake

  • PRINT

SKILL LEVEL : intermediate

Ingredients

  Amount Per Serving % DV *
Calories970
Calories from Fat430
Total Fat50 g77% DV
Saturated Fat13 g65% DV
Trans Fat0 g
Cholesterol140 mg47% DV
Sodium140 mg6% DV
Total Carbohydrates142 g47% DV
Dietary Fiber3.0 g12% DV
Sugars111 g
Protein10 g
Vitamin A10% DV
Vitamin C10% DV
Calcium0 mg4% DV
Iron70% DV
  Amount Per Serving % DV *
Calories970
Calories from Fat430
Total Fat50 g77% DV
Saturated Fat13 g65% DV
Trans Fat0 g
Cholesterol140 mg47% DV
Sodium140 mg6% DV
Total Carbohydrates142 g47% DV
Dietary Fiber3.0 g12% DV
Sugars111 g
Protein10 g
Vitamin A10% DV
Vitamin C10% DV
Calcium0 mg4% DV
Iron70% DV
  • 1-1/2 cups vegetable oil
  • 1/2 cup HERSHEY'S Cocoa
  • CHOCOLATE BUTTERCREAM FROSTING (recipe follows)
  • 2 packages nut quick bread mix (about 15 oz. each)
  • 1 teaspoon ground cinnamon
  • 1-1/2 cups sugar
  • 6 eggs
  • 3 cups zucchini shredded

Directions

  • 1. Heat oven to 350° F. Grease and flour three 8-inch round baking pans.
  • 2.Stir together bread mix, sugar, cocoa, cinnamon, oil and eggs in large bowl until well blended. Stir in zucchini; pour evenly into prepared pans.
  • 3. Bake 40 to 45 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire rack. Cool completely. Frost with CHOCOLATE BUTTERCREAM FROSTING. Makes 12 servings.
  • CHOCOLATE BUTTERCREAM FROSTING: Stir together 5-1/3 cups powdered sugar and 1/2 cup HERSHEY'S Cocoa in large bowl. Beat 3/4 cup (1-1/2 sticks) softened butter and 1 cup sugar-cocoa mixture in another large bowl. Add remaining sugar-cocoa mixture, 1/2 cup milk and 2 teaspoons vanilla extract; beat to spreading consistency.
Ingredients sitting on a table

Our Best Baking Tips

Hershey’s expert bloggers have all the sweet ideas you need to Bake Happy.

Read the Blog