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HERSHEY'S Especially Dark Chocolate Cake Recipe

Name: HERSHEY'S Especially Dark Chocolate Cake Recipe | Recipes
Prep time: 30 min
Total time: 75 min
Yield: 10 servings
Ingredients: 2 cups granulated sugar (500 mL); 1 3/4 cups all-purpose flour (approx.) (425 mL); 3/4 cup HERSHEY'S Cocoa (175 mL); 1 1/2 tsps baking powder (7 mL); 1 1/2 tsps baking soda (7 mL); 1 tsp salt (5 mL); 2 eggs; 1 cup milk (250 mL); 1/2 cup vegetable oil (125 mL); 2 tsps vanilla extract (10 mL); 1 cup boiling water (250 mL); 1/2 cup butter or margarine (125 mL); 2/3 cup HERSHEY'S Cocoa (150 mL); 3 cups icing sugar (750 mL); 1/3 cup milk (75 mL); 1 tsp vanilla extract (5 mL)

Details

Timing
Timing
Total:
Bake:: 35 Min.
Prep:: 30 Min.
Yields:: 10 servings

At Hershey, we love chocolate! Try this simple recipe and get lost in the rich taste of HERSHEY'S Especially Dark Chocolate Cake.

Ingredients & Directions

Prep Time: 30 minutes
Bake Time: 35 minutes
Cool Time: 10 minutes

BAKE MODE:

Prevent your screen from going dark while you bake.

Ingredients

2 cups

granulated sugar (500 mL)
1 3/4 cups

all-purpose flour (approx.) (425 mL)
3/4 cup

HERSHEY'S Cocoa (175 mL)
1 1/2 tsps

baking powder (7 mL)
1 1/2 tsps

baking soda (7 mL)
1 tsp

salt (5 mL)
2

eggs
1 cup

milk (250 mL)
1/2 cup

vegetable oil (125 mL)
2 tsps

vanilla extract (10 mL)
1 cup

boiling water (250 mL)
Frosting (recipe follows)
1/2 cup

butter or margarine (125 mL)
2/3 cup

HERSHEY'S Cocoa (150 mL)
3 cups

icing sugar (750 mL)
1/3 cup

milk (75 mL)
1 tsp

vanilla extract (5 mL)

Directions

Equipment Needed 

Oven & Stovetop

(2) 9-inch Round Baking Pans

Muffin Tin

Mixing Bowl

Mixer

Wire Rack

Saucepan

Preheat oven to 350°F (180°C). Grease and flour two 9-inch (1.5 L) round baking pans.

Stir sugar with flour, cocoa, baking powder, baking soda and salt in a large bowl. Add eggs, milk, oil and vanilla. Beat with an electric mixer, on medium speed, for 2 minutes. Stir in boiling water (batter will be thin). Divide the batter evenly between prepared pans.

Bake for 30 to 35 minutes or until wooden pick inserted in centre comes out clean. Place on a wire rack and cool for 10 minutes. Remove cakes from pans to a rack and cool completely.

Frosting: Melt butter and stir in cocoa. Alternately add icing sugar and milk until smooth. Add additional milk, a bit at a time, until a spreadable consistency is reached; stir in vanilla. Frost cooled cake.