These two recipes have been used in my family for years. It's the only chocolate cake I've ever made, and also works well for cupcakes. The buttercream frosting is also delicious - if you want a double chocolate cake/frosting recipe, look no further! I oftentimes make this with a different frosting though because an all-chocolate cake is pretty rich.
A few things that I want to remind myself when making this (since I only bake 1 or 2 cakes a year and I always forget), if making two 9" rounds, the layers will be pretty thin. This cake looks better if it's made with thicker frosting, as opposed to cream cheese frosting that is also pretty thin. I prefer to make this cake in a 9x13 rectangular pan because then it is not such a thin cake. It's also a lot easier as it doesn't need removed from the pan!
I've made this with various frostings - chocolate buttercream (recipe below), vanilla buttercream, cream cheese, whipped cream frosting (and ricotta filling), whipped frosting (the recipe I just posted earlier today).
Below are a few photos from various times I've made this cake. It's always delicious!
Hershey’s 5-Minute Deep, Dark Chocolate Cake
1¾ cups unsifted all-purpose flour
2 cups sugar
¾ cup Hershey’s Cocoa
1½ teaspoons baking soda
1½ teaspoons baking powder
1 teaspoon salt
2 eggs
1 cup milk
½ cup vegetable oil
2 teaspoons vanilla
1 cup boiling water
Combine dry ingredients in large mixing bowl. Add remaining ingredients except boiling water; beat at medium speed 2 minutes. Remove from mixer; stir in boiling water (batter will be thin).
Pour into two greased and floured 9” or three 8” layer pans or one 13 x 9” pan.
Bake at 350˚ for 30-35 minutes for layers, 35-40 minutes for 13 x 9” pan, or until cake tester (inserted in center) comes out clean.
Cool 10 minutes on rack. Remove from pans; cool completely.
Top with your favorite frosting.
Hershey’s One-Bowl Butter Cream Frosting
6 Tablespoons butter or margarine, softened
Hershey’s Cocoa:
1/3 cup for light flavor
½ cup for medium flavor
¾ cup for dark flavor
2 2/3 cups confectioner’s sugar
1/3 cup milk
1 teaspoon vanilla extract
In small mixer bowl, cream butter. Add cocoa and confectioner’s sugar alternately with milk; beat to spreading consistency (additional milk may be needed). Blend in vanilla.
Make about 2 cups frosting.
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| 9x13 Cake |
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| Made with "Not-So-Sweet Whipped Frosting" |
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| Made with Vanilla Butter Cream Frosting |
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| Batter in pans |
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| Two 9" round cakes |
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| Made with with Ricotta Filling |
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| Made with with Ricotta Filling and Whipped Cream Frosting |
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| Made with with Ricotta Filling and Whipped Cream Frosting |
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| Made with with Ricotta Filling and Whipped Cream Frosting |
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| Made with Cream Cheese Frosting |
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| Cupcakes |
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| Cupcakes with Vanilla Buttercream Frosting |
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