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Home > Recipes > Celebration Chocolate Cake

Celebration Chocolate Cake Recipe

Celebration Chocolate Cake
  • Intermediate

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Cakes x Frostings x Intermediate x HERSHEY’S Cocoa x
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Prep Time:
25 Minutes
Skill Level:
Intermediate

Everybody's Rating:

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Nutrition Information

Serving Size: 1/12 of recipe
Servings per Recipe: 12

  Amount Per Serving %DV *
Calories 290 -
Calories from Fat 0 -
Total Fat 12g 18% DV
Saturated Fat 8g 40% DV
Trans Fat 0g -
Cholesterol 85mg 28% DV
Sodium 300mg 13% DV
Total Carbohydrates 41g 14% DV
Dietary Fiber 2g 0% DV
Sugars 26g -
Protein 5g -
Vitamin A - 8% DV
Vitamin C - 0% DV
Calcium - 4% DV
Iron - 8% DV

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

Ingredients

  • 1/4 teaspoon salt
  • 3/4 cup milk
  • 1/4 cup dairy sour cream
  • 1-3/4 cups all-purpose flour
  • 1-1/2 teaspoons baking soda
  • 2 cups sugar
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup (1 stick) plus 2 tablespoons butter or margarine, softened
  • 3/4 cup HERSHEY'S Cocoa
  • 1 cup boiling water

Directions

1. Heat oven to 350°F. Grease three 9-inch round baking pans. Line bottoms with wax paper; grease and flour paper. Mix cocoa with boiling water in small bowl; stir until smooth. Set aside to cool.

2. Beat butter and sugar in large bowl until fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Gradually add cocoa mixture, beating well.

3. Stir together flour, baking soda and salt; add alternately with milk and sour cream to butter mixture, beating until blended. Pour batter into prepared pans.

4. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes. Remove from pans to wire racks; carefully peel off wax paper. Cool completely. Frost as desired. 10 to 12 servings.

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HERSHEY'S Kitchens Reviews

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  • 5 stars

    5/7/2013

    Very rich...great for Black Forest cake :)

  • 4 stars

    5/13/2010

    The best recipe!!!

  • 3 stars

    1/31/2010

    Great cake recipe. However I find the frosting to come up short so I recommend increasing the it by 1/2 or doubling it and using the left over frosting on graham crackers.

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