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Hershey’s Old Fashioned Cake

This timeless dessert is part of so many family traditions is this chocolate cake recipe. Make this for your family celebrations to start a new tradition.

  • PRINT

SKILL LEVEL : intermediatePREP TIME : 20  Minutes

Ingredients

  Amount Per Serving % DV *
Calories390
Calories from Fat170
Total Fat19 g29% DV
Saturated Fat11 g55% DV
Trans Fat0 g
Cholesterol100 mg33% DV
Sodium510 mg21% DV
Total Carbohydrates50 g17% DV
Dietary Fiber2.0 g8% DV
Sugars31 g
Protein5 g
Vitamin A10% DV
Vitamin C0% DV
Calcium0 mg2% DV
Iron20% DV
  Amount Per Serving % DV *
Calories390
Calories from Fat170
Total Fat19 g29% DV
Saturated Fat11 g55% DV
Trans Fat0 g
Cholesterol100 mg33% DV
Sodium510 mg21% DV
Total Carbohydrates50 g17% DV
Dietary Fiber2.0 g8% DV
Sugars31 g
Protein5 g
Vitamin A10% DV
Vitamin C0% DV
Calcium0 mg2% DV
Iron20% 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.

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