Chocolate Cake

Prep Time
Cook Time
Ready In

Recipe: #7009

November 24, 2012

"I found this recipe in a 1990’s Hershey’s Chocolate Cookbook. It is one of my favorite chocolate cake recipes. I also use this cake recipe as a base in many other chocolate cake recipes, tweaking it here and there as needed. Use only real, whole ingredients and you will have a moist and chocolaty cake. Ice the cake with your favorite icing. I use a buttercream icing."

Original is 12 servings


  • Serving Size: 1 (112.3 g)
  • Calories 337.7
  • Total Fat - 15 g
  • Saturated Fat - 6.9 g
  • Cholesterol - 41.4 mg
  • Sodium - 152.5 mg
  • Total Carbohydrate - 50.3 g
  • Dietary Fiber - 3.2 g
  • Sugars - 35.2 g
  • Protein - 5.5 g
  • Calcium - 82.2 mg
  • Iron - 2.3 mg
  • Vitamin C - 0 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

Preheat oven to 350 degrees.

Step 2

Grease and flour a 13x9x2 inch baking pan or two 8 or 9 inch round pans.

Step 3

In a large mixing bowl, beat butter, Crisco, sugar, and vanilla until light and fluffy. Add eggs. Beat well.

Step 4

In another bowl, mix all the dry ingredients together; add alternately to butter mixture with milk. Mix for 1-2 minutes.

Step 5

Pour batter into pan(s)and bake the oblong pan for 35-40 minutes and the round for 30-35 minutes, or until wooden tooth pick inserted in center comes out clean.

Step 6

Remove cake from oven and cool on a wire rack for 5 minutes. Gently remove cake from pan(s)onto a wire rack and cool completely. Ice cake with your favorite icing.


No special items needed.

1 Reviews


I had to make a cake for my granddaughter's birthday and this is the one I chose. It came out moist and had a nice chocolate flavor. I topped it with chocolate buttercream frosting and we were all in chocolate heaven!


review by:
(24 Aug 2013)

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