Hershey's Chocolate Cake & Frosting
August 16, 2012
Categories: Desserts, Cakes, 13x9 Sheet, 8 or 9 Inch, North American, Budget-Friendly, Easy/Beginner Cooking, Kid Pleaser, Birthday, Brunch, Christmas, Cinco de Mayo, Easter, Entertaining, Fall/Autumn, Father's Day, Game/Sports Day, July 4th, Labor Day, Ladies Luncheon, Picnic, Potluck, Summer, Sunday Dinner, Thanksgiving, Valentine's Day, Electric Mixer, Oven Bake, Vegetarian, Make it from scratch, Flour, Chocolate, Spring, Kosher Dairy more
"I first found this recipe on " ZAAR " now a defunct site, it was posted to that site by DiSharf. Then I realized this recipe was on the back of the Hershey's Cocoa Powder can. I did a search on this site and it wasn't here. To me this is the best chocolate ever, if you try it I hope you will say the same thing.(This is also good with Peanut Butter Frosting) Posted to " ZAZZ " on August 16th., 2012"
- FOR CHOCOLATE CAKE
- CHOCOLATE FROSTING
- Serving Size: 1 (192.3 g)
- Calories 513.4
- Total Fat - 11 g
- Saturated Fat - 6.5 g
- Cholesterol - 58 mg
- Sodium - 5159.1 mg
- Total Carbohydrate - 104.8 g
- Dietary Fiber - 3.9 g
- Sugars - 84.9 g
- Protein - 6 g
- Calcium - 101.4 mg
- Iron - 1.9 mg
- Vitamin C - 0 mg
- Thiamin - 0 mg
Preheat oven to 350 degrees, and lightly grease and flour 2 9 inch round cake pans ( I used 8 inch pans ).
In a large bowl stir together sugar,flour,cocoa,baking powder, baking soda and salt.
Add eggs, milk, butter, and vanilla; beat on medium speed of mixer for 2 minutes.
Stir in boiling water( batter will be thin )and pore into prepared pans.
Bake for 30 to 35 minutes, or until toothpick inserted in center comes out clean.
Cool for 10 minutes,remove from pans and finish cooling on wire rack.
Chocolate Frosting: Melt the butter, and stir in cocoa.
Alternately add powdered sugar and milk,beating to spreading consistency.
Add small additional milk if needed.
Stir in vanilla.
Then frost your cooled cake.
Tips & Variations
No special items needed.