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Heritage Chocolate Cake

An elegant chocolate cake brought to life with buttermilk and coated with sweet chocolate fudge frosting.

  • PRINT

SKILL LEVEL : intermediatePREP TIME : 22  Minutes

Ingredients

  Amount Per Serving % DV *
Calories500
Calories from Fat160
Total Fat18 g28% DV
Saturated Fat10 g50% DV
Trans Fat0 g
Cholesterol95 mg32% DV
Sodium400 mg17% DV
Total Carbohydrates79 g26% DV
Dietary Fiber2.0 g8% DV
Sugars57 g
Protein7 g
Vitamin A10% DV
Vitamin C0% DV
Calcium0 mg8% DV
Iron20% DV
  Amount Per Serving % DV *
Calories500
Calories from Fat160
Total Fat18 g28% DV
Saturated Fat10 g50% DV
Trans Fat0 g
Cholesterol95 mg32% DV
Sodium400 mg17% DV
Total Carbohydrates79 g26% DV
Dietary Fiber2.0 g8% DV
Sugars57 g
Protein7 g
Vitamin A10% DV
Vitamin C0% DV
Calcium0 mg8% DV
Iron20% DV
  • 2/3 cup butter or margarine , softened
  • 1-3/4 cups sugar
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1/2 cup HERSHEY'S Cocoa
  • 1 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1-1/2 cups buttermilk or sour milk*
  • CHOCOLATE FUDGE FROSTING (recipe follows)

Directions

  • 1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans.
  • 2. Beat butter, sugar, eggs and vanilla in large bowl until fluffy. Combine flour, cocoa, baking powder, baking soda and salt; add alternately with buttermilk to butter mixture, beating just until smooth. Pour batter into prepared pans.
  • 3. 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 with CHOCOLATE FUDGE FROSTING. Makes 12 servings.
  • * To sour milk: Use 4-1/2 teaspoons white vinegar plus milk to equal 1-1/2 cups.
  • CHOCOLATE FUDGE FROSTING
  • 1/3 cup butter or margarine
  • 2/3 cup HERSHEY'S Cocoa
  • 2-2/3 cups powdered sugar
  • 1/3 cup milk
  • 1 teaspoon vanilla extract
  • 1. Melt butter in small saucepan over low heat; add cocoa, stirring constantly until smooth.(Mixture will be very thick.) Remove from heat; pour into medium bowl. Cool slightly.
  • 2. Add powdered sugar alternately with milk and vanilla, beating to spreading consistency. About 2 cups frosting.

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