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HERSHEY'S "Perfectly Chocolate" Chocolate Cake

Name: HERSHEY'S "Perfectly Chocolate" Chocolate Cake | Recipes
Prep time: 2 min
Total time: 42 min
Yield: 10 servings
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)

Details

Time: 42 minutes
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:

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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

9-inch (23 cm) Round Baking Pans

Measuring Cups

Mixing Bowl

Mixer

Wire Rack

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

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.

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.

"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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