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Home > Recipes > Hershey’s Old Fashioned Cake

Hershey’s Old Fashioned Cake Recipe

Hershey’s Old Fashioned Cake
  • Intermediate

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Cakes x Frostings x Intermediate x HERSHEY’S Cocoa x Iconic Recipe x
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Prep Time:
20 Minutes
Skill Level:
Intermediate

Everybody's Rating:

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Nutrition Information

Serving Size: 1 slice
Servings per Recipe: 10

  Amount Per Serving %DV *
Calories 560 -
Calories from Fat 210 -
Total Fat 23g 35% DV
Saturated Fat 14g 70% DV
Trans Fat 1g -
Cholesterol 120mg 40% DV
Sodium 610mg 25% DV
Total Carbohydrates 88g 29% DV
Dietary Fiber 2g 0% DV
Sugars 62g -
Protein 7g -
Vitamin A - 15% DV
Vitamin C - 0% DV
Calcium - 2% DV
Iron - 15% DV

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

Note: Makes 8-10 servings. Nutrition Information calculated for 10 servings. Nutrition Information does not include optional ingredients

Ingredients

  • 3/4 cup (1-1/2 sticks) butter or margarine, softened
  • 1-2/3 cups sugar
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 2/3 cup HERSHEY'S Cocoa
  • 1-1/4 teaspoons baking soda
  • 1 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1-1/3 cups water
  • 1/2 cup finely crushed hard peppermint candy (optional)
  • ONE-BOWL BUTTERCREAM FROSTING (recipe follows)
  • Additional crushed hard peppermint candy (optional)

Directions

1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans or one 13x9x2-inch baking pan.

2. Combine butter, sugar, eggs and vanilla in large bowl; beat on high speed of mixer 3 minutes. Stir together flour, cocoa, baking soda, salt and baking powder; add alternately with water to butter mixture, beating until blended. Add candy, if desired. 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.

4. Frost with ONE-BOWL BUTTERCREAM FROSTING. Just before serving, garnish with peppermint candy, if desired. 8 to 10 servings.

ONE-BOWL BUTTERCREAM FROSTING

6 tablespoons butter or margarine, softened

2-2/3 cups powdered sugar

1/2 cup HERSHEY'S Cocoa

1/3 cup milk

1 teaspoon vanilla extract

Beat butter in medium bowl. Add powdered sugar and cocoa alternately with milk, beating to

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

CHOCOLATE CUPCAKES: Fill paper-lined muffin cups (2-1/2 inches in diameter) 2/3 full with batter.

Bake at 350°F for 20 to 25 minutes; cool. Frost. About 2-1/2 dozen cupcakes.

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HERSHEY'S Kitchens Reviews

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  • 5 stars

    4/23/2012

    Easy to make; tastes good and is moist. Made them as cupcakes and turned out great. Almost tastes like a devils food cake

  • 5 stars

    8/18/2012

  • 5 stars

    1/7/2013

    This cake came out perfect and moist... Would not change anything and I will make this over and over again, very easy and good.

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