Hersheys Old Fashioned Chocolate Cake And Frosting Recipes

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HERSHEY'S CHOCOLATE CAKE WITH FROSTING



Hershey's Chocolate Cake With Frosting image

One night I was craving chocolate cake, but we didn't have a mix and I didn't feel like going to the store. I looked on the back of a box of Hershey's Cocoa and found this recipe. It is just a basic chocolate cake with chocolate frosting, but it is DIVINE. My husband and I both LOVE it and think it is the best cake ever. I will never make chocolate cake from a box again.

Provided by Lydias Mama

Categories     Dessert

Time 1h10m

Yield 1 cake, 8 serving(s)

Number Of Ingredients 16

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
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

Steps:

  • 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.

OLD-FASHIONED CHOCOLATE CAKE WITH COCOA FROSTING



Old-Fashioned Chocolate Cake with Cocoa Frosting image

A joint effort by Leigh McLean and Sweet Dreams Bakery in Memphis. An Old-Fashioned Chocolate Cake recipe

Categories     Cake     Chocolate     Dessert     Bake     Kid-Friendly     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Serves 8 to 10

Number Of Ingredients 16

For cake
3 cups all purpose flour
2 cups sugar
1/2 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon salt
2 cups cold water
1 cup corn oil
1 tablespoon vanilla extract
1 1/2 cups semisweet chocolate chips
For frosting
1/2 cup plus 2 tablespoons (1 1/4 sticks) unsalted butter, room temperature
5 cups powdered sugar
8 tablespoons (about) whole milk
1 1/4 teaspoons vanilla extract
3/4 cup plus 3 tablespoons unsweetened cocoa powder

Steps:

  • Make cake:
  • Preheat oven to 350°F. Butter and flour three 9-inch-diameter cake pans with 1 1/2-inch-high sides. Sift first 5 ingredients into medium bowl. Mix water, oil and vanilla in large bowl. Whisk in dry ingredients. Divide batter among pans. Sprinkle 1/2 cup chocolate chips over batter in each pan.
  • Bake cakes until tester inserted into center comes out clean, about 25 minutes. Cool cakes in pans on racks 15 minutes. Cut around pan sides to loosen cakes. Turn cakes out; cool completely.
  • Make frosting:
  • Beat butter in large bowl until fluffy. Gradually beat in 3 cups sugar. Beat in 6 tablespoons milk and vanilla. Add cocoa and remaining 2 cups sugar; beat until blended, thinning with more milk if necessary.
  • Place 1 cake layer, chocolate-chips side up, on platter. Spread 2/3 cup frosting over. Top with second cake layer, chocolate-chips side up. Spread 2/3 cup frosting over. Top with remaining cake layer, chocolate-chips side down. Spread frosting over sides and top of cake. (Can be made 1 day ahead. Cover with cake dome; let stand at room temperature.)

HERSHEY'S OLD FASHIONED CHOCOLATE CAKE AND FROSTING



Hershey's Old Fashioned Chocolate Cake and Frosting image

Make and share this Hershey's Old Fashioned Chocolate Cake and Frosting recipe from Food.com.

Provided by Mom10

Categories     Dessert

Time 1h5m

Yield 1 cake, 8-10 serving(s)

Number Of Ingredients 13

3/4 cup butter or 3/4 cup margarine
1 2/3 cups sugar
3 eggs
1 teaspoon vanilla
2 cups all-purpose flour
2/3 cup cocoa
1 1/4 teaspoons baking soda
1/4 teaspoon baking powder
1 teaspoon salt
1 1/3 cups water
2 cups semi-sweet chocolate chips
2 cups powdered sugar
2/3 cup evaporated milk

Steps:

  • Cake: Heat oven to 350*. Grease and flour two 9-inch round pans or one 13x9-inch pan.
  • In large mixer bowl, combine butter, sugar, eggs, and vanilla. Beat on high speed 3 minutes.
  • Combine flour, cocoa, baking soda, baking powder, and salt; add alternately with water to butter mixture.
  • Blend just until combined. Pour into prepared pans.
  • Bake 30-35 minutes or until wooden pick inserted in center comes out clean.
  • Cool 10 minutes; remove from pans. Coll completely; frost.
  • Frosting: In small microwave-safe bowl, place chocolate chips.
  • Microwave on high 1 1/2 minutes; stir. Microwave on high an additional 30 seconds or until melted and smooth when stirred. (Chips may also be melted in pan over warm water).
  • Gradually add powdered sugar and evaporated milk, beating until smooth. About 2 1/2 cups frosting.

Nutrition Facts : Calories 829.5, Fat 34.3, SaturatedFat 20, Cholesterol 131.2, Sodium 676.2, Carbohydrate 128.3, Fiber 4.7, Sugar 94.2, Protein 10.3

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