Hersheys Cocoa Cola Cake Recipes
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
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.
HERSHEY'S CHEWY CHOCOLATE COOKIES
These are really good chewy chocolate cookies! This recipe came from on the container of Hershey's baking cocoa.
Provided by Aunt Dawn
Categories Drop Cookies
Time 30m
Yield 4 1/2 dozen cookies
Number Of Ingredients 8
Steps:
- Cream butter and sugar in large bowl.
- Add eggs and vanilla; blend well.
- Combine flour, cocoa, baking soda and salt.
- Blend into creamed mixture drop by teaspoonful onto ungreased cookie sheet bake at 350° for 10 minutes (Do not over bake. Cookies will be soft. They will puff during baking, flatten upon cooling.) cool on cookie sheet until set, about 1 minute remove to wire rack to cool.
Nutrition Facts : Calories 1088.8, Fat 55.1, SaturatedFat 33.2, Cholesterol 218.2, Sodium 1022, Carbohydrate 139.7, Fiber 4.2, Sugar 89.2, Protein 11.7
HERSHEY'S OLD FASHIONED RICH COCOA FUDGE
This is a crumbly, sugary old fashion fudge....from the back of the Hershey's Cocoa can. Cook time is cooling time. If you are having trouble with it "setting up", you probably didn't cook it long enough. I have learned (the hard way!) to not trust my candy thermometer and to use to soft ball stage water test to make sure it is the right temperature. Even under cooking it by 2-3° will result in a soft, sticky mess. It still taste good though. :) Some good suggestions from reviewers: (I highly recommend reading through all the reviews before making this fudge!) - don't try to bring up temp too quickly - a large shallow saucepan works better than a deeper one
Provided by Marg CaymanDesigns
Categories Candy
Time 3h10m
Yield 36 serving(s)
Number Of Ingredients 6
Steps:
- Line 8 or 9 inch square pan with foil; butter foil.
- In large heavy saucepan stir together first three ingredients; stir in milk, with a wooden spoon*.
- Cook over medium heat, stirring constantly, until mixture comes to a full rolling boil.
- Boil without stirring, to 234 degrees F on a candy thermometer (or until syrup, when dropped in very cold water forms a soft ball which flattens when removed from water). Bulb of candy thermometer should not rest on bottom of pan. (This can take 20-30 minutes).
- Remove from heat. Add butter & vanilla.
- DO NOT STIR! Cool at room temperature to 110 degrees F (lukewarm). (This can take 2 to 2-1/2 hours).
- Beat with wooden spoon until fudge thickens & loses some of its gloss. (This can take 15-20 minutes. It really works best if you have someone to 'tag-team' with.) It starts to look more like frosting than a thick syrup when it is ready.
- Quickly spread into prepared pan; cool.
- Cut into squares.
- Store wrapped loosely in foil in the refrigerator.
- *it is very important not to use a wire whisk or the fudge will not set up. Also just stir gently, even though the cocoa will stay floating on top, it will mix in as the mixture heats up.
Nutrition Facts : Calories 88.3, Fat 1.8, SaturatedFat 1, Cholesterol 4.4, Sodium 23.9, Carbohydrate 18.1, Fiber 0.3, Sugar 17.2, Protein 0.6
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7 CLASSIC HERSHEY’S CHOCOLATE CAKE RECIPES FROM THE ’70S
From clickamericana.com
Estimated Reading Time 6 mins
- Hershey’s Collector’s Cake recipe. 3/4 cup butter or margarine. 1-3/4 cups sugar. 2 eggs. 1 teaspoon vanilla. 2 cups unsifted all-purpose flour. 3/4 cup Hershey’s Cocoa.
- Hershey’s Disappearing Chocolate cake, aka Hershey’s Prize Chocolate Cake (1978) Ingredients. 1/4 cup butter. 1/4 cup shortening. 2 cups sugar. 1 teaspoon vanilla.
- Hershey’s Devil’s Food cake. 3/4 cup butter or margarine, softened. 1-1/2 cups sugar. 1-1/2 teaspoons vanilla. 2 eggs. 1-3/4 cups unsifted all-purpose flour. 1/2 cup Hershey’s Cocoa.
- Hershey’s Chocolatetown Special Cake. 1/2 cup Hershey’s Cocoa. 1/2 cup boiling water. 2/3 cup shortening. 1-3/4 cups sugar. 1 teaspoon vanilla. 2 eggs. 2-1/4 cups unsifted all-purpose flour.
- Hershey’s chocolate sour cream cake. 1-3/4 cups unsifted all-purpose flour. 1-3/4 cups sugar. 3/4 cup Hershey’s Cocoa. 1-1/2 teaspoons baking soda. 1 teaspoon salt.
- Hershey’s Wacky cocoa cake. 3 cups unsifted all-purpose flour. 2 cups sugar. 1/2 cup Hershey’s Cocoa. 2 teaspoons baking soda. 1 teaspoon salt. 2 cups water. 3/4 cup vegetable oil.
- Cocoa party cake recipe. 1 cup butter or margarine, softened. 2-1/4 cups sugar. 2 eggs. 1 teaspoon vanilla. 2-3/4 cups unsifted cake flour. 1/2 cup Hershey’s Cocoa.
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- Heat oven to 350°F. Grease and flour two 9-inch round baking pans or one 13x9x2-inch baking pan.
- Combine butter, sugar, eggs and vanilla in large bowl; beat on high speed of mixer 3 minutes. Stir together flour, cocoa, baking soda, salt and baking powder; add alternately with water to butter mixture, beating until blended. Add candy, if desired. 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 "One-Bowl Buttercream Frosting". Just before serving, garnish with peppermint candy, if desired.
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- 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.
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