Hershey’s Rich Chocolate Cake

This is the perfect cake for chocolate lovers and chocolate cake lovers. It’s a rich and sweet chocolate cake that will satisfy your cravings. This frosting is the best frosting I’ve made. It is rich and creamy and brings the whole cake together. I even replaced the oil with applesauce in the cake and the cake still tasted really delicious. If you’re a fan of Hershey products and Hershey chocolate, then this is a cake you’ll know you’ll love. It definitely did not let me down, I was very satisfied and it hit my cravings. Try this recipe for Hershey’s Rich Chocolate Cake.

INGREDIENTS

  •      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

INSTRUCTIONS

  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. Makes 12 servings.

VARIATIONS:     

  • 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 fluted tube 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.
  • CHOCOLATE FROSTING
  • 1/2 cup (1 stick) butter or margarine
  • 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.

Using a Hershey recipe will definitely make you happy. When you are craving a chocolate cake or need to make one for an event or someone’s birthday, this is the perfect recipe. The rich and soft chocolate flavor of the cake goes perfect with the rich and creamy chocolate flavor of the frosting. Grab yourself a cup of milk and get ready to dive into a delicious piece of chocolate cake.

Inspired by: http://bit.ly/2BptmTX 

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