"Especially Dark" Chocolate Cake

Indulge your dark side with this doubly decadent HERSHEY’S Dark Chocolate Cake recipe topped with “especially dark” chocolate frosting. Bake in a cake pan for a full- size chocolate cake, or divide the batter up in a muffin tin for a cupcake variation.

SKILL LEVEL

Intermediate

PREP

15 min

BAKE

30 min

Ingredients

	Amount Per Serving	% DV *
Calories	190
Calories from Fat	70
Total Fat	8 g	12% DV
Saturated Fat	2 g	13% DV
Trans Fat	0 g
Cholesterol	25 mg	8% DV
Sodium	250 mg	10% DV
Total Carbohydrates	33 g	11% DV
Dietary Fiber	2.0 g	8% DV
Sugars	24 g
Protein	2 g
Vitamin A		2% DV
Vitamin C		0% DV
Calcium	0 mg	2% DV
Iron		10% DV

Amount Per Serving

% DV *

Calories

190

Calories from Fat

Total Fat

8 g

12% DV

Saturated Fat

2 g

13% DV

Trans Fat

0 g

Cholesterol

25 mg

8% DV

Sodium

250 mg

10% DV

Total Carbohydrates

33 g

11% DV

Dietary Fiber

2.0 g

8% DV

Sugars

24 g

Protein

2 g

Vitamin A

2% DV

Vitamin C

0% DV

Calcium

0 mg

2% DV

Iron

10% DV

	Amount Per Serving	% DV *
Calories	190
Calories from Fat	70
Total Fat	8 g	12% DV
Saturated Fat	2 g	13% DV
Trans Fat	0 g
Cholesterol	25 mg	8% DV
Sodium	250 mg	10% DV
Total Carbohydrates	33 g	11% DV
Dietary Fiber	2.0 g	8% DV
Sugars	24 g
Protein	2 g
Vitamin A		2% DV
Vitamin C		0% DV
Calcium	0 mg	2% DV
Iron		10% DV

Amount Per Serving

% DV *

Calories

190

Calories from Fat

Total Fat

8 g

12% DV

Saturated Fat

2 g

13% DV

Trans Fat

0 g

Cholesterol

25 mg

8% DV

Sodium

250 mg

10% DV

Total Carbohydrates

33 g

11% DV

Dietary Fiber

2.0 g

8% DV

Sugars

24 g

Protein

2 g

Vitamin A

2% DV

Vitamin C

0% DV

Calcium

0 mg

2% DV

Iron

10% DV

3/4 cup

HERSHEY'S SPECIAL DARK Cocoa

eggs

1 teaspoon

salt

1 cup

milk

2 teaspoons

vanilla extract

1 cup

water boiling

1-3/4 cups

all-purpose flour

2 cups

sugar

1/2 cup

vegetable oil

1-1/2 teaspoons

baking powder

1-1/2 teaspoons

baking soda

Directions

1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans or line 28 to 30 muffin cups (2-1/2 inches in diameter) with paper bake cups.

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 mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans or fill cups about 2/3 full with batter.

3. Bake 30 to 35 minutes for round pans or 22 to 25 minutes for cupcakes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with "ESPECIALLY DARK" CHOCOLATE FROSTING. Makes 12 servings or 30 cupcakes.

"ESPECIALLY DARK" CHOCOLATE FROSTING

1/2 cup (1 stick) butter or margarine

2/3 cup HERSHEY'S SPECIAL DARK Cocoa

3 cups powdered sugar

1/3 cup milk

1 teaspoon vanilla extract

Melt butter, Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla. About 2 cups frosting.

"Especially Dark" Chocolate Cake

Ingredients

Directions

Our Best Baking Tips

Newsletter