Best Ever Hersheys Chocolate Cake Recipes

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HERSHEY'S "PERFECTLY CHOCOLATE" CHOCOLATE CAKE



Hershey's

This recipe makes decadent chocolate cake and delicious chocolate cupcakes. Don't skip the silky frosting, it's the best part!

Provided by The Hershey Company

Categories     Cake     Dessert     Bake     Chocolate

Yield Makes 1 9" double layer cake (with variations for 1 9x13" sheet, 8" triple layer, or bundt cake or 30 cupcakes)

Number Of Ingredients 18

For cake:
2 cups sugar
1 3/4 cups all-purpose flour
3/4 cup Hershey's Cocoa powder
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
For "Perfectly Chocolate" Chocolate Frosting:
1/2 cup butter
2/3 cup Hershey's Cocoa Powder
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract

Steps:

  • Make the cake:
  • Preheat oven to 350°F. Grease and flour two 9-inch round baking pans.
  • 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 an electric mixer for 2 minutes. Stir in boiling water. Pour batter into prepared pans.
  • 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.
  • Make the "Perfectly Chocolate" Chocolate Frosting:
  • 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.
  • One-Pan (Sheet) Cake Variation:
  • Preheat oven to 350° F. Grease and flour 13x9x2-inch baking pan. Pour batter into prepared pan. Bake 35 to 40 minutes or until wooden pick inserted in center comes out clean. Cool completely. Frost.
  • Three-Layer Cake Variation:
  • Preheat oven to 350° F. Grease and flour three 8-inch round baking pans. Pour batter into prepared pans. 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.
  • Bundt Cake Variation:
  • Preheat oven to 350° F. Grease and flour 12-cup fluted tube pan. Pour batter into prepared pan. Bake 50 to 55 minutes or until wooden pick inserted in center comes out clean. Cool 15 minutes; remove from pan to wire rack. Cool completely. Frost.
  • Cupcake Variation:
  • Preheat oven to 350°F. Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Fill cups 2/3 full with batter and bake 22 to 25 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost.
  • This recipe is made available as a courtesy by the Hershey Company.

HERSHEY'S "PERFECTLY CHOCOLATE" CHOCOLATE CAKE



Hershey's

Hershey's "perfectly chocolate" chocolate cake with 5 ingredient chocolate frosting is our favorite homemade chocolate cake recipe.

Provided by Lauren Allen

Categories     Dessert

Time 40m

Number Of Ingredients 16

2 cups granulated sugar
1 3/4 cup + 2 Tablespoons all-purpose flour
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup buttermilk
1/2 cup oil ((vegetable or canola oil))
2 teaspoons vanilla extract
1 cup boiling water (, or hot coffee)
1/2 cup melted butter
2/3 cup unsweetened cocoa powder
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract

Steps:

  • Heat oven to 350°F. Line two 8 inch round baking pans with parchment paper and then spray lightly with non-stick cooking spray. Set aside.
  • Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl.
  • Add eggs, milk, oil and vanilla and mix until well combined.
  • Stir in boiling water (or hot coffee). Batter will be thin, but that's okay! Pour batter into prepared pans.
  • Bake 30 to 35 minutes or until a toothpick inserted in the center of the cake comes out clean.

Nutrition Facts : Calories 383 kcal, Carbohydrate 63 g, Protein 4 g, Fat 14 g, SaturatedFat 10 g, Cholesterol 37 mg, Sodium 328 mg, Fiber 2 g, Sugar 48 g, ServingSize 1 serving

BEST EVER HERSHEY'S CHOCOLATE CAKE



Best Ever Hershey's Chocolate Cake image

Make and share this Best Ever Hershey's Chocolate Cake recipe from Food.com.

Provided by r.nickell55

Categories     Dessert

Time 1h

Yield 12 peices, 5 serving(s)

Number Of Ingredients 11

2 cups sugar
1 3/4 cups all-purpose flour
3/4 cup 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
1 cup boiling water

Steps:

  • mix together first 6 ingredients.
  • add 7-10 next.
  • beat on medium speed for 2 minutes.
  • stir in boiling water (batter will be very thin).
  • grease and flour a 9x13 pan and pour batter in.
  • cook for at least 30 minutes or more until the wooden pick pulls out clean.

Nutrition Facts : Calories 774.9, Fat 27.1, SaturatedFat 4.6, Cholesterol 81.2, Sodium 1007.1, Carbohydrate 123.5, Fiber 3.6, Sugar 80.2, Protein 11

THE BEST CHOCOLATE CAKE YOU EVER ATE



The Best Chocolate Cake You Ever Ate image

I make this cake over and over. It is easy to put together and the frosting of the cake is easy and fast. It goes fast around my house.

Provided by CANDACEMARIE

Categories     Desserts     Cakes     Sheet Cake Recipes

Yield 24

Number Of Ingredients 18

2 cups white sugar
2 cups all-purpose flour
½ cup butter
½ cup vegetable oil
1 cup water
¼ cup unsweetened cocoa powder
1 teaspoon baking soda
½ cup buttermilk
2 eggs
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
½ cup butter
¼ cup unsweetened cocoa powder
¼ cup milk
4 cups confectioners' sugar
1 teaspoon vanilla extract
1 cup chopped pecans

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Grease and flour one 9 x 13 inch pan.
  • Sift 2 cups white sugar and 2 cups flour together; set aside.
  • In a sauce pan; combine 1/2 cup butter or margarine, oil, water, and 1/4 cup cocoa. Bring mixture to a boil, remove from heat and add to dry ingredients.
  • Dissolve baking soda in buttermilk; add with eggs, salt, cinnamon and 1 teaspoon vanilla to cocoa, flour mixture and stir well.
  • Pour batter into a 9 x 13 inch pan. Bake at 375 degrees F (190 degrees C) for 20 minutes.
  • To Make Frosting: Five minutes before cake is done combine 1/2 cup butter,1/4 cup cocoa and 1/4 cup milk in saucepan and bring to a boil.
  • Remove from heat and stir in confectioners' sugar, 1 teaspoon vanilla, and chopped pecans. Pour frosting over hot cake. Cake remains moist and may be frozen. Serves 20.

Nutrition Facts : Calories 334.6 calories, Carbohydrate 46.7 g, Cholesterol 36.2 mg, Fat 16.4 g, Fiber 1.4 g, Protein 2.7 g, SaturatedFat 6.1 g, Sodium 216.9 mg, Sugar 36.9 g

THE BEST CHOCOLATE CAKE EVER



The Best Chocolate Cake Ever image

My grandmother taught me how to make this cake. This is the most moist chocolate cake I have ever tasted. It was my dad's favorite and now it is my husband's favorite too. The first 11 ingredients are for the cake and the last 6 are for the icing.

Provided by Emily Passaro

Categories     Dessert

Time 1h

Yield 1 2 layer cake, 10-12 serving(s)

Number Of Ingredients 17

2 cups all-purpose flour (I use Gold Medal brand)
1 teaspoon salt
1 teaspoon baking powder
2 teaspoons baking soda
3/4 cup unsweetened cocoa
2 cups sugar
1 cup vegetable oil
1 cup hot coffee
1 cup milk
2 eggs
1 teaspoon vanilla extract
1 cup milk
1/2 cup all-purpose flour
1/2 cup butter, softened
1/2 cup shortening
1 cup sugar
2 teaspoons vanilla extract

Steps:

  • Sift together dry ingredients in a large mixing bowl.
  • Add oil, coffee, and milk; mix at medium speed for 2 minutes.
  • Add eggs and vanilla; beat for 2 more minutes. Batter will be thin.
  • Pour into 2 greased and floured 9 inch cake pans.
  • Bake at 325 for 25-30 minutes.
  • Cool cakes for 15 minutes before removing from pans. Cool completely on wire racks.
  • To make the icing, combine the milk and flour in a saucepan and cook until thick, stirring often to prevent it from being lumpy. Cover and refrigerate until cool.
  • In a mixing bowl, beat butter, shortening, sugar, and vanilla until creamy.
  • Add chilled milk/flour mixture and beat for 10 minutes.
  • Frost cake after is it completely cool.
  • Refrigerate cake until just before serving.

Nutrition Facts : Calories 775, Fat 45.2, SaturatedFat 13.2, Cholesterol 68.4, Sodium 642.9, Carbohydrate 90.2, Fiber 3, Sugar 60.3, Protein 7.5

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