
HERSHEY'S "Perfectly Chocolate" Chocolate Cake
This recipe first appeared on hersheyland.com. SeeMeCook added ingredient weights and nutrition.
Read the original recipeImported by Athanasia Nguyen on SeeMeCook
A classic, easy-to-make homemade chocolate cake that delivers a rich, moist crumb using HERSHEY’S Cocoa. This versatile recipe is a staple for birthdays and family gatherings.
- Time
- 45 minutes
- Equipment
- Stovetop and oven
- Good for
- Snacks
- Cuisine
- American
- Contains
- Gluten, dairy, eggs, and alcohol
- Diet
- Vegetarian
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
- 400 g
- 210 g
- 60 g
- 7 g
- 9 g
- 6 g
- 100 g
- 245 g
- 110 g
- 8 g
- 235 g
Weights are estimates. Together, the ingredients weigh about 1.4 kg before cooking, which is about 115 g per serving.
Steps
Heat oven to 350°F (180 °C). Grease and flour two 9-inch round baking pans.
Stir together 2 cups of sugar, 1 3/4 cups of flour, 3/4 cup of HERSHEY’S Cocoa, 1 1/2 tsps baking powder, 1 1/2 tsps baking soda and 1 tsp salt in large bowl.
Add 2 eggs, 1 cup of milk, 1/2 cup of vegetable oil and 2 tsps vanilla; beat on medium speed of mixer 2 minutes.
Stir in 1 cup of boiling water (batter will be thin).
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 Perfectly Chocolate Frosting.
Notes
Variations: - One Pan Cake: Bake in a 13x9x2-inch pan at 350°F for 35 to 40 minutes. - Three Layer Cake: Bake in three 8-inch round pans at 350°F for 30 to 35 minutes. - Bundt Cake: Bake in a 12-cup fluted tube pan at 350°F for 50 to 55 minutes. Cool 15 minutes before removing from pan. - Cupcakes: Fill muffin cups 1/2 full and bake at 350°F for 22 to 25 minutes. Yields approx 30 cupcakes.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 314
- Protein
- 5 g
- Carbs
- 52 g
- Fat
- 11 g
- Fiber
- 2 g
Where the calories come from
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