St. Patrick's Chocolate Cake

St. Patrick's Chocolate Cake

  • PRINT

SKILL LEVEL : expert

Ingredients

  Amount Per Serving % DV *
Calories420
Calories from Fat250
Total Fat28 g43% DV
Saturated Fat17 g85% DV
Trans Fat1 g
Cholesterol140 mg47% DV
Sodium330 mg14% DV
Total Carbohydrates40 g13% DV
Dietary Fiber1.0 g4% DV
Sugars24 g
Protein6 g
Vitamin A20% DV
Vitamin C2% DV
Calcium0 mg8% DV
Iron15% DV
  Amount Per Serving % DV *
Calories420
Calories from Fat250
Total Fat28 g43% DV
Saturated Fat17 g85% DV
Trans Fat1 g
Cholesterol140 mg47% DV
Sodium330 mg14% DV
Total Carbohydrates40 g13% DV
Dietary Fiber1.0 g4% DV
Sugars24 g
Protein6 g
Vitamin A20% DV
Vitamin C2% DV
Calcium0 mg8% DV
Iron15% DV
  • 3/4 cup butter or margarine (1-1/2 sticks) , softened
  • 3/4 teaspoon baking soda
  • 1-1/2 teaspoons vanilla extract
  • CREAMY FROSTING (recipe follows)
  • DRIZZLE (recipe follows)
  • 1-1/4 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1-1/2 cups sugar
  • 3 eggs
  • 1-1/2 cups all-purpose flour
  • 3/4 cup HERSHEY'S Cocoa
  • 1 cup milk
  • 2 tablespoons powdered instant coffee

Directions

  • 1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans. Stir together flour, cocoa, baking powder, baking soda and salt; set aside. Combine milk and instant coffee in cup or small bowl; set aside.
  • 2. Beat butter and sugar in large bowl on medium speed of mixer, scraping bowl often, until well combined. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Add flour mixture and milk mixture alternately to butter mixture, beating on low speed just until combined. Pour batter into prepared pans.
  • 3. Bake 25 to 30 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Spoon DRIZZLE over cooled layers.
  • 4. Prepare CREAMY FROSTING. To assemble cake, place one layer on serving plate. Spread with about one-third of frosting. Top with second cake layer. Spread sides and top of cake with remaining frosting. Refrigerate until serving time. Cover; refrigerate leftover cake. Makes 12 servings.
  • DRIZZLE: Combine 1 tablespoon orange juice concentrate, 2 tablespoons sugar and 2 tablespoons water; stir until sugar dissolves.
  • CREAMY FROSTING: Stir together 2 tablespoons cold water and 1 teaspoon unflavored gelatin in glass measuring cup. Let stand 2 minutes. Place measuring cup in small saucepan of boiling water. Cook and stir until gelatin is completely dissolved. Remove cup from pan; add 2 teaspoons orange juice concentrate. Beat 2 cups (1 pt.) whipping cream and 1/4 cup sugar in large bowl while gradually drizzling gelatin mixture over cream mixture; continue beating until stiff.

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