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Home > Recipes > HERSHEY'S "Especially Dark" Chocolate Cake

HERSHEY'S "Especially Dark" Chocolate Cake Recipe

HERSHEY’S ’’Especially Dark’’ Chocolate Cake
  • Intermediate

Find Similar Recipes:

Cakes x Frostings x Intermediate x HERSHEY’S SPECIAL DARK Cocoa x
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Prep Time:
15 Minutes
Skill Level:
Intermediate

Everybody's Rating:

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Nutrition Information

Serving Size: 1 Slice
Servings per Recipe: 12

  Amount Per Serving %DV *
Calories 470 -
Calories from Fat 170 -
Total Fat 19g 29% DV
Saturated Fat 7g 35% DV
Trans Fat 0g -
Cholesterol 60mg 20% DV
Sodium 510mg 21% DV
Total Carbohydrates 81g 27% DV
Dietary Fiber 3g 0% DV
Sugars 60g -
Protein 6g -
Vitamin A - 6% DV
Vitamin C - 0% DV
Calcium - 6% DV
Iron - 25% DV

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

Note: Makes 10-12 servings. Nutrition Information calculated for 12 servings

Ingredients

  • "ESPECIALLY DARK" CHOCOLATE FROSTING (recipe follows)
  • 2 teaspoons vanilla extract
  • 1 cup boiling water
  • 1 teaspoon salt
  • 2 eggs
  • 1 cup milk
  • 1/2 cup vegetable oil
  • 1-1/2 teaspoons baking powder
  • 1-1/2 teaspoons baking soda
  • 3/4 cup HERSHEY'S SPECIAL DARK Cocoa
  • 2 cups sugar
  • 1-3/4 cups all-purpose flour

Directions

1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans or line 28 to 30 muffin cups (2-1/2 inches in diameter) with paper bake cups.

2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans or fill cups about 2/3 full with batter.

3. Bake 30 to 35 minutes for round pans or 22 to 25 minutes for cupcakes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with "ESPECIALLY DARK" CHOCOLATE FROSTING. 10 to 12 servings.

"ESPECIALLY DARK" CHOCOLATE FROSTING

1/2 cup (1 stick) butter or margarine

2/3 cup HERSHEY'S SPECIAL DARK Cocoa

3 cups powdered sugar

1/3 cup milk

1 teaspoon vanilla extract

Melt butter, Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla. About 2 cups frosting.

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HERSHEY'S Kitchens Reviews

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  • 4 stars

    9/28/2008

    My family loved this recipe. One of my sons said it was like having a Hershey bar melt in your mouth. This cake is very moist. I took it to school and it was gone before lunch!

  • 4 stars

    2/23/2009

    This recipe is similar to Hershey's Black Magic Cake which is to DIE for. I am looking forward to using the chocolate frosting recipe on that.

  • 4 stars

    9/14/2009

    Whenever my family ask me to bake a cake, it is this cake. It is a non-fail cake, excellent in texure and taste. I also enjoy baking it. Using the finest ingre. I bake it in a 9 x 12 pan, sheet cake. I also add pecans to the frosting for a Texas taste.

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