Hershey's " Perfectly Chocolate" Chocolate Cake - Glut
photo by Chef shapeweaver
- Ready In:
- 2 cups sugar
- 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
flour ingredients (use 1 3/4 cups for this recipe)
- 2 cups rice flour
- 2⁄3 cup potato starch
- 1⁄3 cup tapioca flour
perfectly chocolate chocolate frosting
- 1⁄2 cup butter or 1/2 cup margarine
- 2⁄3 cup hershey's cocoa
- 3 cups powdered sugar
- 1⁄3 cup milk
- 1 teaspoon vanilla extract
- Heat oven to 350°.
- Grease and flour two 9 inches round baking pans.
- 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 pans.
- Bake 30-35 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.
- To make Frosting melt butter & stir in cocoa.
- Alternately add powdered sugar and milk, beating on med speed to spreading consistency.
- Add more milk if needed & stir in vanilla makes about 2 Cups.
- I followed this recipe exactly and did not add xanthan gum and it was not only easy to do but again the results are fantastic. I think I have found the cake I will use for birthdays, special occasions, etc. No one and I mean no one will be able to tell it is gf! :).
Questions & Replies
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I've used this recipe for peanut butter cup cupcakes and oreo poke cake and it's amazing! Don't be afraid that's its liquidy because the cake turns out light and really rises. Haven't had a chance to try the frosting yet, but the cake is sooooo worth it! I do add more vanilla than it calls for, though, since it is really chocolate-y.
I just wrote a review but was not signed on and I'm not sure it will show up. So, a quick summary - this cake is the best - I've made it over one hundred times - and it can't be beat. In response to the question about the cakes sticking to the pans - use a baking spray. Pam makes one and there are store brands, as well. Cooks Illustrated recommended them - and they work perfectly. No more flouring or parchment paper. By the way, be sure to make this cake with the Perfectly Chocolate Frosting - outstanding!