Hershey’s Chocolate Cake
I was looking for a good chocolate cake recipe for my mom’s birthday. I came across this and it had so many great reviews. I looked at the recipe and didn’t see anything that would make it an amazing cake, just looked like a normal cake recipe. It’s NOT! It’s so good!!!
I did use dutch cocoa powder, but I always prefer that over most others.
If you don’t have buttermilk for this recipe, fill a measuring cup just shy of a cup with milk, add about a teaspoon or two of white vinegar to the milk so it makes about a cup. Let it sit for a few minutes and you have your buttermilk to add to your recipe.
Make sure you do the boiling water at the end, stir it in slowly so you don’t burn yourself!
Hershey's Chocolate Cake
Prep time
Cook time
Total time
Author: Holly
Recipe type: dessert
Serves: 10
Ingredients
- Cake:
- 2 cups sugar
- 1¾ cups flour
- ¾ cup unsweetened cocoa powder (dutch if you have it)
- 1½ teaspoons baking powder
- 1½ teaspoons baking soda
- 1 teaspoon salt
- 2 eggs
- 1 cup buttermilk
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- Frosting:
- ½ cup butter very soft/melty
- ⅔ cup unsweetened cocoa powder
- 3 cups powdered sugar
- ⅓ cup milk
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F. Grease and flour two 9-inch round baking pans or a 9x13 pan.
- In large bowl mix sugar, flour, cocoa, baking powder, baking soda and salt. Add eggs, milk, oil and vanilla; beat on medium speed for 2 minutes.
- Stir in boiling water. Pour batter into prepared pans.Batter will be very thin.
- Bake 30 to 35 minutes for two round pans or 35-40 minutes for a 9x13 pan.
- For the frosting, combine butter, cocoa, powdered sugar and vanilla together, slowly add in the milk. If it's too thin add a spoon full of powdered sugar or too thick add a spoonful of milk, until you get a nice spreadable texture.
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