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Home > Recipes > Jubilee Chocolate Cake

Jubilee Chocolate Cake Recipe

Jubilee Chocolate Cake
  • Intermediate

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Cakes x Frostings x Intermediate x HERSHEY’S Cocoa x Birthday x Christmas x
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Nutrition Information

Serving Size:
Servings per Recipe:

  Amount Per Serving %DV *
Calories 0 -
Calories from Fat 0 -
Total Fat 0g 0% DV
Saturated Fat 0g 0% DV
Trans Fat 0g -
Cholesterol 0mg 0% DV
Sodium 0mg 0% DV
Total Carbohydrates 0g 0% DV
Dietary Fiber 0g 0% DV
Sugars 0g -
Protein 0g -
Vitamin A - 0% DV
Vitamin C - 0% DV
Calcium - 0% DV
Iron - 0% DV

*Percent Daily Values (% DV) are based on a 2,000 calorie diet.


  • 1/2 teaspoon vanilla extract
  • Vanilla ice cream
  • FLAMING CHERRY SAUCE (recipe follows)or
  • 1/2 cup vegetable oil
  • 2 eggs, separated
  • 1/2 cup HERSHEY'S Cocoa
  • 1/2 teaspoon salt
  • 1-1/2 cups cake flour or 1-1/4 cups all-purpose flour
  • 1-1/2 cups sugar, divided
  • 3/4 teaspoon baking soda
  • 1 cup buttermilk or sour milk*


1. Stir baking soda into buttermilk in medium bowl until dissolved; set aside.

2. Heat oven to 350°F. Grease and flour 13x9x2-inch baking pan.

3. Stir together flour, 1 cup sugar, cocoa and salt. Add oil, buttermilk mixture, egg yolks and vanilla; beat until smooth. Beat egg whites in small bowl until soft peaks form; gradually add remaining 1/2 cup sugar, beating until stiff peaks form. Gently fold egg whites into chocolate batter. Pour batter into prepared pan.

4. Bake 30 to 35 minutes or until cake springs back when touched lightly in center. Cool in pan. Cut into squares; top each square with scoop of ice cream and serving of FLAMING CHERRY SAUCE. 12 to 15 servings.

* To sour milk: Use 1 tablespoon white vinegar plus milk to equal 1 cup.


1 can (16 or 17 ounces) pitted dark or light sweet cherries, drained

(reserve 3/4 cup liquid)

1-1/2 tablespoons sugar

1 tablespoon cornstarch

Dash salt

1/2 teaspoon freshly grated orange peel

1/4 cup kirsch (cherry-flavored liqueur) or brandy

Stir together reserved cherry liquid, sugar, cornstarch and salt in chafing dish or medium saucepan. Cook over medium heat, stirring constantly, until mixture boils, about 1 minute. Add cherries and orange peel; heat thoroughly.

Gently heat liqueur in small saucepan over low heat; pour over cherry mixture. Carefully ignite with match. Stir gently; serve as directed. (Repeat procedure for sufficient amount of sauce for entire cake.) 4 to 6 servings.

QUICK AND EASY FLAMING CHERRY SAUCE: Combine 1 can (21 oz.) cherry pie filling with 1/4 cup orange juice in chafing dish or medium saucepan; heat thoroughly. Gently heat 1/4 cup kirsch (cherry-flavored liqueur) in small saucepan; pour over cherry mixture. Carefully ignite with match. Stir gently; serve as directed. (Repeat procedure for sufficient amount of sauce for entire cake.) 6 to 8 servings.

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  • 4 stars


    This cake is awesome. It has a wonderfully moist, soft texture even made with all purpose flour. I made it and just put a little powdered sugar glaze on it and drizzled it with melted chocolate chips, yummy! One of my new favorite recipes.

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