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Heritage Chocolate Cake Recipe

Heritage Chocolate Cake

Prep Time: 22 Minutes

Skill Level: Intermediate

Recipe Rating


  • 2/3 cup butter or margarine
  • 1-3/4 cups sugar
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1/2 cup HERSHEY'S Cocoa
  • 1 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1-1/2 cups buttermilk or sour milk*


  • 1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans.
  • 2. Beat butter, sugar, eggs and vanilla in large bowl until fluffy. Combine flour, cocoa, baking powder, baking soda and salt; add alternately with buttermilk to butter mixture, beating just until smooth. 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. Frost with CHOCOLATE FUDGE FROSTING. Makes 12 servings.
  • * To sour milk: Use 4-1/2 teaspoons white vinegar plus milk to equal 1-1/2 cups.
  • 1/3 cup butter or margarine
  • 2/3 cup HERSHEY'S Cocoa
  • 2-2/3 cups powdered sugar
  • 1/3 cup milk
  • 1 teaspoon vanilla extract
  • 1. Melt butter in small saucepan over low heat; add cocoa, stirring constantly until smooth.(Mixture will be very thick.) Remove from heat; pour into medium bowl. Cool slightly.
  • 2. Add powdered sugar alternately with milk and vanilla, beating to spreading consistency. About 2 cups frosting.

Ratings & Reviews

    Frosting was easy and delicious! Creamy amd smooth.
    Chocolatey delicious.. but keep in mind baking has to be very precise, following the directions exactly, and its foolproof everytime
    I have not tried the cake recipe but I have attempted the frosting on numerous occasions. Let's just say the recipe is far from fool proof. Most often it seems the ingredients don't blend well resulting in a clumpy,oily consistency that looks awful when worked onto a cake. I tried switching the butter for margarine which actually worked once but I never know what I'll get. Now all I do is mix two tbs. of the Hershey's Dark Cocoa with a can of a good dark chocolate frosting. Still in search of a easy, relatively cheap scratch chocolate frosting.
    Very easy recipe
    i love it. i realy love it. im so happy . it was so delicious. thanks so much. i love yor site.
    Absolutely the best chocolate cake I have ever attempted to modify to be gluten free. It does not have the bitter cocoa taste many have.
    I made this cake all the time when I was a teenager. My younger brother and sister wanted this weekly. I always had to sour the milk and having the instructions on the back of the box made it easy to do. I'm so glad I've re-found this recipe. I plan on surprising them with this cake at Christmas or the next time we're together!