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HERSHEY'S Especially Dark Chocolate Cake Recipe
Intermediate
HERSHEY'S Especially Dark Chocolate Cake Recipe
Prep Time: 30 Minutes
Skill Level: Intermediate

Recipe Rating

HERSHEY'S Especially Dark Chocolate Cake Recipe

Ingredients

  • 2 cups granulated sugar (500 mL)
  • 1 3/4 cups all-purpose flour (approx.) (425 mL)
  • 3/4 cup HERSHEY'S Cocoa (175 mL)
  • 1 1/2 tsp baking powder (7 mL)
  • 1 1/2 tsp baking soda (7 mL)
  • 1 tsp salt (5 mL)
  • 2 eggs (2)
  • 1 cup milk (250 mL)
  • 1/2 cup vegetable oil (125 mL)
  • 2 tsp vanilla extract (10 mL)
  • 1 cup boiling water (250 mL)
  • FROSTING:
  • 1/2 cup butter or margarine (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)
HERSHEY'S Especially Dark Chocolate Cake Recipe

Directions

  • 1. Preheat oven to 350°F (180°C). Grease and flour two 9-inch (1.5 L) round baking pans.
  • 2. Stir 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, on medium speed, for 2 minutes. Stir in boiling water (batter will be thin). Divide the batter evenly between prepared pans.
  • 3. Bake for 30 to 35 minutes or until wooden pick inserted in centre comes out clean. Place on a wire rack and cool for 10 minutes. Remove cakes from pans to a rack and cool completely.
  • 4. Frosting: Melt butter and stir in cocoa. Alternately add icing sugar and milk until smooth. Add additional milk, a bit at a time, until a spreadable consistency is reached; stir in vanilla. Frost cooled cake.
  • Makes 10 to 12 servings.

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