Community Pick
Hershey's Chocolate Cake With Frosting
photo by Probably This
- Ready In:
- 1hr 10mins
- Ingredients:
- 16
- Yields:
-
1 cake
- Serves:
- 8
ingredients
-
FOR THE CAKE
- 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 extract
- 1 cup boiling water
-
FOR THE FROSTING
- 1⁄2 cup butter or 1/2 cup margarine
- 2⁄3 cup cocoa
- 3 cups powdered sugar
- 1⁄3 cup milk
- 1 teaspoon vanilla extract
directions
- CAKE DIRECTIONS: Heat oven to 350 degrees F.
- Combine dry ingredients in large bowl.
- Add eggs, milk, oil and vanilla.
- Beat on medium speed 2 minutes.
- Stir in boiling water (batter will be thin).
- Pour into 2 greased and floured 9" round pans.
- Bake 30-35 minutes or until toothpick inserted in center comes out clean.
- Cool 10 minutes, then remove to wire racks and cool completely.
- Frost with "Perfectly Chocolate" Chocolate Frosting.
- This also makes about 30 cupcakes.
- FROSTING DIRECTIONS: Melt butter.
- Stir in cocoa.
- Alternately add powdered sugar and milk, beating on medium speed to spreading consistency.
- Add more milk, if needed.
Questions & Replies
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Reviews
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This cake is excellent. I've used it for years and have recently made a couple of changes just to kick it up a notch! I use 1/4 cup oil and 1/4 cup melted butter instead of the 1/2 cup oil. The butter adds richer flavor while the oil adds more moisture. I also use 1 cup very hot coffee instead of the 1 cup boiling water. The coffee just kicks up the chocolate flavor, you don't taste coffee at all. The frosting has good chocolate flavor. To Gloss it up a bit, I add 1 tablespoon light corn syrup to the melted butter, then add the rest of the ingredients as directed.
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This recipe is AMAZING!!! I followed it exactly and doubled the icing recipe to create a beautiful 3 layer cake with iced rosettes. I also made cake balls with the extra cake I had from leveling the layers. I just crumbled the cake, added a bit of icing, shaped them into balls, chilled them, then dipped them in melted chocolate. After they chilled completely they tasted almost like truffles they were so moist. I also made cupcakes and added about 2 tsps. of chocolate chips to each before putting them in the oven. I used this recipe for my moms birthday who is a crazy chocolate lover and she thought it was amazing. I love this recipe and will be using it many more times in the future.
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I make this cake EVERY time I need a cake now. It is my and my family's absolute favorite! I make it with the modifications noted by Soozzee on 2/25/08 and that makes all the difference. Especially substituting brewed hot coffee for the water, it is fantastic, so rich and yummy. Also, I add parchment paper to the bottom of my 9" rounds first so that the cake doesn't stick to the bottom of the pans. Without parchment, I had a couple crumble on me, so now parchment is a must. I make it for every family birthday, so so good!
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Yum! I made this cake over the weekend but I didn't make the frosting. I covered it with ganache--it was delicious! As some other commenters have said, it is not super sweet or rich, but it makes the perfect backdrop for a rich frosting or ganache. I like that this doesn't require baking chocolate squares since I never seem to have them on hand. It would be good with espresso or cinnamon to spice it up a bit, but for a simple chocolate cake, this is a great choice! I baked in a 9x13 glass pan and it was done in 30 minutes.***Edit to add: the cupcake pictures I posted have Recipe #454493 on them and that was fantastic as well as the ganache I usually use. This cake really is delicious and easy!
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Tweaks
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RECIPE SUBMITTED BY
I am a stay at home mom who is experimenting more and more with cooking. I like fast and simple recipes with lots of flavor.