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HERSHEY'S "Perfectly Chocolate" Chocolate Cake

hersheys perfectly chocolate chocolate cake recipe

Details

Timing
Timing
Total:
Bake:
30 Min.
Prep:
2 Min.
Skill Level:
Beginner
Yields:
10 servings

End your dinner party with a bang. Bake a delicious homemade HERSHEY'S Chocolate Cake for dessert!

Ingredients & Directions

Prep Time
2 minutes
Bake Time
30 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 (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, melted (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 Oven
round baking pans 9-inch (23 cm) Round Baking Pans
measuring cups Measuring Cups
mixing bowl Mixing Bowl
mixer Mixer
wire rack Wire Rack
1

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

2

Combine 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, set to medium speed, for 2 minutes. Stir in boiling water (batter will be thin). Divide batter evenly between prepared pans.

3

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

4

"Perfectly Chocolate" Chocolate Frosting: Stir cocoa with butter until well combined. Alternately add sugar and milk, beat to a spreadable consistency. If necessary, add a bit of milk to reach desired consistency; stir in vanilla. Frost between the cake layers, top and sides.

Variations:

One-Pan Cake: Preheat the oven to 350°F (180°C). Grease and flour a 9 x 13-inch (3.5L) baking pan. Pour batter into prepared pan. Bake for 35 to 40 minutes or until wooden pick inserted in centre comes out clean. Cool completely in pan on rack. Frost with "Perfectly Chocolate" Chocolate Frosting.

Three Layer Cake: Preheat the oven to 350°F (180°C). Grease and flour three 8-inch (1.2 L) baking pans. Divide batter evenly between prepared pans. Bake for 30 to 35 minutes or until wooden pick inserted in centre comes out clean. Cool in pans for 10 minutes. Remove cakes from pans to a rack; cool completely. Frost with "Perfectly Chocolate" Chocolate Frosting.

Bundt Cake: Preheat the oven to 350°F (180°C). Grease and flour a 12-cup (3 L) Bundt pan. Pour batter into prepared pan. Bake for 50 to 55 minutes or until wooden pick inserted in centre comes out clean. Cool in pan for 15 minutes. Remove cake from pan to a rack; cool completely. Frost with "Perfectly Chocolate" Chocolate Frosting.

Cupcakes: Preheat the oven to 350°F (180°C). Line 30 muffin cups (2-1/2-inch/6 cm diameter) with paper baking cups. Fill each cup 2/3 of the way full with batter. Bake for 22 to 25 minutes or until wooden pick inserted in centre comes out clean. Cool completely. Frost with "Perfectly Chocolate" Chocolate Frosting.

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