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HERSHEY'S Deep Dark Chocolate Cake

Serve this deep dark chocolate cake as a birthday cake for your favorite chocolate lover, or just bake a special treat for the family.

  • PRINT

SKILL LEVEL : beginnerPREP TIME : 15  Minutes

Ingredients

  Amount Per Serving % DV *
Calories460
Calories from Fat150
Total Fat17 g26% DV
Saturated Fat6 g30% DV
Trans Fat0 g
Cholesterol55 mg18% DV
Sodium490 mg20% DV
Total Carbohydrates77 g26% DV
Dietary Fiber2.0 g8% DV
Sugars56 g
Protein5 g
Vitamin A6% DV
Vitamin C0% DV
Calcium0 mg6% DV
Iron20% DV
  Amount Per Serving % DV *
Calories460
Calories from Fat150
Total Fat17 g26% DV
Saturated Fat6 g30% DV
Trans Fat0 g
Cholesterol55 mg18% DV
Sodium490 mg20% DV
Total Carbohydrates77 g26% DV
Dietary Fiber2.0 g8% DV
Sugars56 g
Protein5 g
Vitamin A6% DV
Vitamin C0% DV
Calcium0 mg6% DV
Iron20% DV
  • 3/4 cup HERSHEY'S Cocoa or HERSHEY'S SPECIAL DARK Cocoa
  • 2 cups sugar
  • 1-1/2 teaspoons baking soda
  • 1 teaspoon salt
  • ONE-BOWL BUTTERCREAM FROSTING (recipe follows)
  • 2 teaspoons vanilla extract
  • 1 cup milk
  • 1 cup water boiling
  • 2 eggs
  • 1-3/4 cups all-purpose flour
  • 1-1/2 teaspoons baking powder
  • 1/2 cup vegetable oil

Directions

  • 1. Heat oven to 350°F. Grease and flour two 9-inch round pans or one 13x9x2-inch baking pan.
  • 2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of electric mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.
  • 3. Bake 30 to 35 minutes for round pans, 35 to 40 minutes for rectangular pan or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. (Cake may be left in rectangular pan, if desired.) Frost with ONE-BOWL BUTTERCREAM FROSTING. Makes 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, beating to spreading consistency (additional milk may be needed). Stir in vanilla. About 2 cups frosting.
  • HIGH ALTITUDE DIRECTIONS (Cake):
  • -- Decrease sugar to 1-3/4 cups
  • -- Increase flour to 1-3/4 cups plus 2 tablespoons
  • -- Decrease baking powder to 1-1/4 teaspoons
  • -- Decrease baking soda to 1-1/4 teaspoons
  • -- Increase milk to 1 cup plus 2 tablespoons
  • -- Bake at 375°F, 30 to 35 minutes for both pan sizes

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