Hershey’s Old Fashioned Cake

This old-fashioned HERSHEY’S chocolate cake recipe first appeared on the back of the HERSHEY'S Cocoa tin over a century ago. Today, it remains a timeless tradition for many families. Made from scratch with butter and cocoa powder, it’s sure to become your new favorite.

Ingredients

	Amount Per Serving	% DV *
Calories	390
Calories from Fat	170
Total Fat	19 g	29% DV
Saturated Fat	11 g	55% DV
Trans Fat	0 g
Cholesterol	100 mg	33% DV
Sodium	510 mg	21% DV
Total Carbohydrates	50 g	17% DV
Dietary Fiber	2.0 g	8% DV
Sugars	31 g
Protein	5 g
Vitamin A		10% DV
Vitamin C		0% DV
Calcium	0 mg	2% DV
Iron		20% DV

Amount Per Serving

% DV *

Calories

390

Calories from Fat

170

Total Fat

19 g

29% DV

Saturated Fat

11 g

55% DV

Trans Fat

0 g

Cholesterol

100 mg

33% DV

Sodium

510 mg

21% DV

Total Carbohydrates

50 g

17% DV

Dietary Fiber

2.0 g

8% DV

Sugars

31 g

Protein

5 g

Vitamin A

10% DV

Vitamin C

0% DV

Calcium

0 mg

2% DV

Iron

20% DV

	Amount Per Serving	% DV *
Calories	390
Calories from Fat	170
Total Fat	19 g	29% DV
Saturated Fat	11 g	55% DV
Trans Fat	0 g
Cholesterol	100 mg	33% DV
Sodium	510 mg	21% DV
Total Carbohydrates	50 g	17% DV
Dietary Fiber	2.0 g	8% DV
Sugars	31 g
Protein	5 g
Vitamin A		10% DV
Vitamin C		0% DV
Calcium	0 mg	2% DV
Iron		20% DV

Amount Per Serving

% DV *

Calories

390

Calories from Fat

170

Total Fat

19 g

29% DV

Saturated Fat

11 g

55% DV

Trans Fat

0 g

Cholesterol

100 mg

33% DV

Sodium

510 mg

21% DV

Total Carbohydrates

50 g

17% DV

Dietary Fiber

2.0 g

8% DV

Sugars

31 g

Protein

5 g

Vitamin A

10% DV

Vitamin C

0% DV

Calcium

0 mg

2% DV

Iron

20% DV

1 teaspoon salt

1/4 teaspoon baking powder

1-1/3 cups water

1/2 cup hard peppermint candy finely crushed (optional)

ONE-BOWL BUTTERCREAM FROSTING (recipe follows)

Additional crushed hard peppermint candy (optional)

3/4 cup butter or margarine (1-1/2 sticks) , softened

1-2/3 cups sugar

3 eggs

1 teaspoon vanilla extract

2 cups all-purpose flour

2/3 cup HERSHEY'S Cocoa

1-1/4 teaspoons baking soda

Directions

1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans or one 13x9x2-inch baking pan.

2. Combine butter, sugar, eggs and vanilla in large bowl; beat on high speed of mixer 3 minutes. Stir together flour, cocoa, baking soda, salt and baking powder; add alternately with water to butter mixture, beating until blended. Add candy, if desired. 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.

4. Frost with ONE-BOWL BUTTERCREAM FROSTING. Just before serving, garnish with peppermint candy, if desired. 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

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.

CHOCOLATE CUPCAKES: Fill paper-lined muffin cups (2-1/2 inches in diameter) 2/3 full with batter.

Bake at 350°F for 20 to 25 minutes; cool. Frost. About 2-1/2 dozen cupcakes.