Hershey's "Perfectly Chocolate" Chocolate Cake
Hershey's "Perfectly Chocolate" Chocolate Cake 350 degrees F.
(2) 8" or 9" Pans
2 cups Sugar
2 Eggs
1 cup Milk
1-3/4 cups Plain (All Purpose) Flour
3/4 cup Hershey's Cocoa
1-1/2 teaspoon Baking Soda
1-1/2 teaspoon Baking Powder
1 teaspoon Salt
1/2 cup Vegetable Oil
2 teaspoons Vanilla
1 cup Boiling Water
Heat oven to 350 degrees F. Combine dry ingredients, add eggs, milk, oil and vanilla. Beat for two minutes on medium speed. Stir in boiling water. (Batter will be very thin.) Pour into two 9" round, greased and floured pans. Bake 30 to 35 minutes until it tests done. Cool for 10 minutes. Remove from pans and finishing cooling on a wire rack. *Cool and frost.
*This is a very tender and moist cake, therefore fragile. Remove from pans carefully. I usually lay a small cooling rack over the pan, invert the pan tipping the cake onto the small cooling rack. Chilling for a couple of hours before frosting makes it easier to handle.
"Perfectly Chocolate" Frosting
1 stick Melted Butter
2/3 cup Hershey's Cocoa
3 cups Powdered (Confectioners, Icing) Sugar
1 teaspoon Vanilla
1/3 cup Milk or Cream
Melt butter, stir in cocoa. Alternate adding powdered sugar and milk. Beat at medium speed until the appropriate consistency is reached.
Replies to This Discussion
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Permalink Reply by June Kowalczyk on
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Sandra, this is very similar recipe to my "Clark" family chocolate cake. Clark being my maiden name. Came originally from a Sunbeam cookbook from the 1950's, which I still have!! My Mom always made this for every celebration, and I took the recipe and tweaked it. Mine calls for very dark Dutch cocoa, addition of either sour cream/plain yogurt and 1/3 cup of very strong coffee. Coffee brings out the chocolate flavour. Yum.....
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Permalink Reply by Sandra Smiley on
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Oh, June, I bet the coffee is awesome! I love coffee and chocolate so will definitely try. I use dark chocolate in mine, too, just because we like it. Do you use sour cream/yogurt in place of the milk? Surely not in addition to, since it is so moist and fragile already. I do not know how far this recipe goes back with Hershey, but I have been making it for at least 20 years.
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No milk Sandra. The coffee is my addition in replacement of the milk. My Mom used a light cocoa, but like you we prefer the bold dark chocolate. I've sometimes added a 60% dark chocolate bar melted to the batter. Ohhh so good. I add 2/3 cup sour cream...and if you increase the sour cream slightly and the sugar...it can become a dense, rich giant brownie like cake... I'm drooling just thinking about it.
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Thanks, June. Next time I make this, I will be using the strong coffee and maybe the sour cream, too.
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Enjoy....
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Permalink Reply by Goreti on
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I use coffee in my favorite chocolate cake recipe too. Although you don't taste the coffee, it enhances the chocolate flavor.
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I like to make my hot chocolate with strong coffee instead of milk or water.
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We do that too Sandra...1/2 coffee....1/2 hot chocolate.
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