Hershey’s “Perfectly Chocolate Chocolate Cake”

If you want a really good recipe for chocolate cake, one that’s moist and satisfies your chocolate cravings…then this is the cake.  If you want a chocolate cake that will impress those who love chocolate…then this is your cake!  Time and time again, this is a cake that turns out perfect every time.  This recipe calls for “Hershey’s dark chocolate cocoa” and the dark cocoa gives this cake so much richness, you can’t go wrong with this recipe if you’re looking for a go to chocolate cake…then this is your cake!

Happy Cake Baking!



2 cups sugar

1 and 3/4 cup all-purpose flour

* 3/4 cup Hershey’s Cocoa or Hershey’s Special Dark Cocoa (I prefer the dark)

1 and 1/2 teaspoons baking powder

1 and 1/2 teaspoons soda

1 teaspoon salt

2 eggs (room temp if possible)

1 cup milk (room temp if possible)

1/2 cup vegetable oil

1 teaspoons “real” vanilla

1 cup boiling water

“Perfectly Chocolate” Chocolate Frosting (recipe follows)


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 a large bowl.  Add eggs, milk, oil and vanilla; beat on medium speed of mixer for 2 minutes.  Stir in boiling water.  (batter will be thin).  Pour batter evenly into prepared pans.

3. Bake 30 to 35 minutes or until wooden toothpick inserted in center comes out clean.  Col 10 minutes; remove from pans to wire racks.  Cool completely.

4. Prepare “Perfectly “Chocolate” chocolate frosting; spread between layers and over top and sides of cake.

Makes 8 to 10 servings.

* One 13 x 9 x 2 inch baking pan may be substituted for  9-inch round baking pans.  Prepare as directed above.  Bake 30 to 40 minutes.  Cool completely in pan on wire rack.  Frost as desired.
*I like to use part regular cocoa and part the dark cocoa.
*I also add 1 Tablespoon instant espresso coffee.
Hershey’s “Perfectly Chocolate” Chocolate Frosting
1/2 cup (1 stick) butter or margarine (I prefer butter)
2/3 cup Hershey’s Cocoa
3 cups sifted confectioner sugar
1/3 cup milk
1 teaspoon vanilla (real)
1. Melt butter.  Stir in cocoa.  Alternately add confectioner sugar and milk, beating to spreading consistency.
2. Add small amount additional milk, if needed.  Stir in vanilla.
* Makes about 2 cups frosting
In the center of the cake I used a very old recipe I’ve had for years.
Marshmallow Icing (or Filling)
4 and 1/2 Tablespoons all-purpose flour
1 cup plus 2 Tablespoons milk
1 and 1/2 cups confectioner sugar
1 cup plus 2 Tablespoons Crisco
Make a flour mixture by mixing the flour and milk together.  Cook on medium until thickened, then cool completely.
Mix Crisco and confectioner sugar together until lioght and fluffy.  Add cooled flour mixture and mix until light and fluffy.

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