Hersheys Chocolate Cake Recipes

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HERSHEY'S CHOCOLATE CAKE WITH FROSTING

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



Hershey's Chocolate Cake With Frosting image

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.

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

BEST EVER HERSHEY'S CHOCOLATE CAKE

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



Best Ever Hershey's Chocolate Cake image

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

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

HERSHEY'S "PERFECTLY CHOCOLATE" CHOCOLATE CAKE

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



Hershey's

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.

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

HERSHEY'S MILK CHOCOLATE CAKE

This cake is a favorite of my mother's. Wonderfully light & moist with lots of milk chocolate flavor. It was given to her by a friend out of a (maybe) church recipe book. It was copyrighted in 1955, and the original recipe calls for "8 plain Hershey bars (5-cent size)", so we have to now guess at the amount of chocolate. A standard size Hershey bar (43 grams per bar) works great. It is cheaper to buy Hershey bars in 1/2 lb. or more blocks (I found these at Wal-Mart)(You need a total of 344 g).

Provided by StephsTreats

Categories     Dessert

Time 1h55m

Yield 1 tube pan cake, 12-16 serving(s)

Number Of Ingredients 11



Hershey's Milk Chocolate Cake image

Steps:

  • Preheat oven to 300°F Grease 10" tube pan or 2 loaf pans.
  • Melt chocolate at 50% power for 2 minutes in microwave, then stir every 30 seconds (at 50% power) until melted.
  • Cream butter and sugar until light and fluffy.
  • Add eggs one at a time, beating thoroughly after each egg.
  • Beat in melted chocolate and vanilla.
  • In small bowl, sift together the flower, baking powder, & salt.
  • In separate small bowl, stir buttermilk and baking soda together.
  • Add flour mixture and buttermilk mixture alternately in thirds; avoid overmixing.
  • When batter is smooth, add pecans.
  • Bake until toothpick comes out clean, aobut 1 hour 45 mins for tube pan, about 1 hour 10 minutes for loaf pans.
  • Cool 10 minutes on rack in pan, then turn out cake to rack and cool completely.
  • Needs no frosting!

Nutrition Facts : Calories 594.7, Fat 30.8, SaturatedFat 14.9, Cholesterol 118.6, Sodium 308.1, Carbohydrate 72.5, Fiber 2.3, Sugar 49.6, Protein 8.4

8 (43 g) hershey milk chocolate candy bars
1 cup butter (softened)
2 cups sugar
4 eggs
2 teaspoons vanilla
2 1/2 cups flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup buttermilk
1/2 teaspoon baking soda
3/4-1 cup pecans (chopped)

HERSHEY'S "PERFECTLY CHOCOLATE" CHOCOLATE CAKE

A very rich chocolate cake perfect for chocolate lovers! Frost with Hershey's recipe for "Perfectly Chocolate" Chocolate Frosting (recipe included here). I've also included directions for cake variations including 1 pan cake, 3 layer cake, bundt cake and cupcakes.

Provided by Hoddevik

Categories     Dessert

Time 45m

Yield 10-12 serving(s)

Number Of Ingredients 16



Hershey's

Steps:

  • Heat oven to 350 degrees, 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 mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared 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.
  • "Perfectly Chocolate" Chocolate Frosting.
  • Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount of additional milk, if needed. Stir in vanilla. Makes about 2 cups frosting.
  • Cake Variations:.
  • One-Pan cake: Grease and flour 13x9x2-inch baking pan. Heat oven to 350 degrees. Pour batter into prepared pan. Bake 35-40 minutes. Cool completely. Frost.
  • Three Layer Cake: Grease and flour three 8-inch round baking pans. Heat oven to 350 degrees. Pour batter into prepared pans. Bake 30-35 minutes. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost.
  • Bundt Cake: Grease and flour 12-cup bundt pan. Heat oven to 350 degrees. Pour batter into prepared pan. Bake for 50-55 minutes. Cool 15 minutes; remove from pan to wire rack. Cool completely. Frost.
  • Cupcakes: Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Heat oven to 350 degrees. Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. Frost. Makes about 30 cupcakes.

2 cups sugar
1 3/4 cups all-purpose flour
3/4 cup cocoa, Hershey's
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 water, boiling
1/2 cup butter (1 stick) or 1/2 cup margarine (1 stick)
2/3 cup cocoa, Hershey's
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract

HERSHEY'S LIGHT CHOCOLATE CAKE

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

Provided by internetnut

Categories     Dessert

Time 15m

Yield 2 cakes, 4-6 serving(s)

Number Of Ingredients 8



Hershey's Light Chocolate Cake image

Steps:

  • Heat oven to 350.
  • Grease 2 8" round cake pans.
  • In a bowl stir in flour, cocoa and baking soda.
  • In a saucepan heat corn oil and stir in sugar until melted.
  • Remove from heat.
  • Add milk, white vinegar and vanilla extract to mix in saucepan and stir.
  • Add the dry ingredients then whisk till blended.
  • Pour evenly into cake pans.
  • Bake 20 minutes or until toothpick comes out clean.
  • Cool.
  • Fill and frost top.
  • Refrigerate.

Nutrition Facts : Calories 453.1, Fat 10.3, SaturatedFat 2.9, Cholesterol 8.5, Sodium 347.1, Carbohydrate 86.6, Fiber 3.4, Sugar 50.3, Protein 7.4

1 1/4 cups flour
1/3 cup cocoa
1 teaspoon baking soda
6 tablespoons corn oil
1 cup sugar
1 cup milk
1 tablespoon white vinegar
1/2 teaspoon vanilla extract

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From spoonforkandfood.com


MENU | HERSHEY'S CHOCOLATE WORLD
HERSHEY’S Chocolate Milk blended with chocolate ice cream and REESE’S Peanut Butter. Topped with whipped cream, HERSHEY’S Chocolate Syrup, REESE’S Peanut Butter Syrup and a REESE’S Peanut Butter Cup. Gluten-sensitive Kosher HERSHEY’S S’MORES Milkshake HERSHEY’S White Milk blended with vanilla ice cream, graham cracker crumbs and …
From chocolateworld.com


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