HERSHEY’S “PERFECTLY CHOCOLATE” Cake Recipe

Perfectly Chocolate Cake

Our go to chocolate cake recipe is found in the back of the Hershey’s Cocoa Powder! It is honestly the easiest chocolate cake recipe. All it is is mixing the wet ingredients with the dry ingredients and viola you have a rich and moist chocolate cake. Below is a picture of a few of the time I have personally used this recipe. Perfectly Chocolate Cake 2

Trust me this recipe is really good. Yesenia made mini chocolate cupcakes with a whip cream frosting. You can find the recipe in the back of the Hershey’s Cocoa Powder or in the following website: https://www.hersheys.com/recipes/en_US/recipes/184/hersheys_perfectly_chocolate_chocolate_cake.html.

Ingredients:                                                                                                   Perfectly Chocolate Cake 4

o    2 cups sugar o   2 eggs
o    1-3/4 cups all-purpose flour o    1 cup milk
o   3/4 cup HERSHEY’S Cocoa o     1/2 cup vegetable oil
o    1-1/2 teaspoons baking powder o    2 teaspoons vanilla extract
o    1-1/2 teaspoons baking soda o    1 cup boiling water
o    1 teaspoon salt

Directions:

  1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans.
  2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.                                                                                       Perfectly Chocolate Cake
  3. CUPCAKES: Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Heat oven to 350°F. Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. Frost. About 30 cupcakes

VARIATIONS:

ONE-PAN CAKE: Grease and flour 13x9x2-inch baking pan. Heat oven to 350° F. Pour batter into prepared pan. Bake 35 to 40 minutes. Cool completely. Frost.

THREE LAYER CAKE: Grease and flour three 8-inch round baking pans. Heat oven to 350°F. Pour batter into prepared pans. Bake 30 to 35 minutes. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost.

BUNDT CAKE: Grease and flour 12-cup fluted tube pan. Heat oven to 350°F. Pour batter into prepared pan. Bake 50 to 55 minutes. Cool 15 minutes; remove from pan to wire rack. Cool completely. Frost.

You will not regret this recipe! It is delicious!

Happy Baking!

HERSHEY’S “PERFECTLY CHOCOLATE” Cake baked by:

Yesenia

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