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Home > Recipes > Chocolatetown Special Cake

Chocolatetown Special Cake Recipe

Chocolatetown Special Cake
  • Quick & Easy

  • Intermediate

Find Similar Recipes:

Cakes x Frostings x Quick & Easy x Intermediate x HERSHEY’S Cocoa x HERSHEY’S SPECIAL DARK Cocoa x
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Skill Level:
Intermediate

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Nutrition Information

Serving Size: 1/10 of recipe
Servings per Recipe: 10

  Amount Per Serving %DV *
Calories 590 -
Calories from Fat 0 -
Total Fat 22g 34% DV
Saturated Fat 9g 45% DV
Trans Fat 0g -
Cholesterol 65mg 22% DV
Sodium 290mg 12% DV
Total Carbohydrates 91g 30% DV
Dietary Fiber 3g 0% DV
Sugars 64g -
Protein 7g -
Vitamin A - 6% DV
Vitamin C - 0% DV
Calcium - 6% DV
Iron - 15% DV

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

Ingredients

  • 1-3/4 cups sugar
  • 1-1/3 cups buttermilk or sour milk*
  • 1/2 cup boiling water
  • ONE-BOWL BUTTERCREAM FROSTING (recipe follows)
  • 1-1/2 teaspoons baking soda
  • 1/2 cup HERSHEY'S Cocoa or HERSHEY'S SPECIAL DARK Cocoa
  • 2-1/4 cups all-purpose flour
  • 2/3 cup shortening
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 2 eggs

Directions

1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans.

2. Stir together cocoa and water in small bowl until smooth. Beat shortening, sugar and vanilla in large bowl until fluffy. Add eggs; beat well. Stir together flour, baking soda and salt; add to shortening mixture alternately with buttermilk, beating until well blended. Add cocoa mixture; beat well. 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 ONE-BOWL BUTTERCREAM FROSTING. 8 to 10 servings.

* To Sour Milk: Use 4 teaspoons white vinegar plus milk to equal 1-1/3 cups.

ONE-BOWL BUTTERCREAM FROSTING

6 tablespoons butter or margarine, softened

2-2/3 cups powdered sugar

1/2 cup HERSHEY'S Cocoa or HERSHEY'S SPECIAL DARK Cocoa

1/3 cup milk

1 teaspoon vanilla extract

Beat butter in small bowl. Add powdered sugar and cocoa alternately with milk; beat to spreading

consistency (additional milk may be needed). Stir in vanilla. About 2 cups frosting.

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HERSHEY'S Kitchens Reviews

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  • 5 stars

    6/1/2013

    We've been making this cake since I was a very young girl. When I lost the recipe I almost cried. I love the rich flavor and enjoy making it for special occasions. I prefer using a Bulgarian Buttermilk, it's what my mom used in it, not the watery buttermilk you can purchase now.

  • 5 stars

    10/25/2012

    Absolutely the best chocolate cake recipe I've found. I've tried others, (especially ones from my Hershey cookbooks), but my sons insist on this recipe for both my decorated cakes and cupcakes. I tried it 20 years ago when I visited Hershey and bought my first Hershey cookbook. It rises beautifully every time! You can't beat the taste. I think the buttermilk is one of the secrets to this recipe.

  • 4 stars

    6/27/2010

    This is the best chocolate cake recipe I have ever made. After several years, I continue to receive compliments!!!!!!!!!

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