Thursday, January 28, 2010

Chocolate Cake Day Redux: Hershey's "Perfectly Chocolate" Chocolate Cake

Since every day is Chocolate Cake Day to me, I think it's o.k. to post two Chocolate Cake recipes in a row. I can never have enough Chocolate Cake. One of the most classic Chocolate Cake Recipes is Hershey's, because they know chocolate. Their recipes have inspired cooks for generations. The particularly nice thing about this recipe is that Hershey's gives directions for a one-pan cake, three layer cake, a bundt cake or cupcakes.

Hershey's "Perfectly Chocolate" Chocolate Cake

2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup HERSHEY'S Cocoa
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water

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

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.

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 "PERFECTLY CHOCOLATE" CHOCOLATE FROSTING. 10 to 12 servings.


ONE-PAN CAKE: Grease and flour 13x9x2-inch baking pan. Heat oven to 350° F. Pour batter into prepared pan. Bake 35 to 40 minutes. Cool completely. Frost.

THREE LAYER CAKE: Grease and flour three 8-inch round baking pans. Heat oven to 350°F. Pour batter into prepared pans. Bake 30 to 35 minutes. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost.

BUNDT CAKE: Grease and flour 12-cup Bundt pan. Heat oven to 350°F. Pour batter into prepared pan. Bake 50 to 55 minutes. Cool 15 minutes; remove from pan to wire rack. Cool completely. Frost.

CUPCAKES: Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Heat oven to 350°F. Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. Frost. About 30 cupcakes.


1/2 cup (1 stick) butter
2/3 cup HERSHEY'S 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.


Kaye Wilkinson Barley - Meanderings and Muses said...

Oh, Janet - I love this recipe!!! I have an old Hershey's cookbook that I adore. It's an embarrassment with all the spots and splatters throughout, but it's one of my two favorite dessert cookbooks I go to more often any others. And this chocolate cake cannot be beat.

Janet Rudolph said...

Kaye, I think we have the same splattered cookbook! :-)

Deb Carr said...

I have an old Hershey's cookbook from the 1970s that has this one, and it is my FAVORITE cake! Thanks for reminding me!