Hershey’s “Perfectly Chocolate” Chocolate Cake

My absolute favorite chocolate cake recipe is found right on the back of the Hershey’s Baking Cocoa canister. It’s no secret. Nope.

It’s a great base recipe that lends itself to endless variations with frostings, fillings, decorations, and creative workings of all kinds.

Recently, this 6 year-old friend of ours celebrated his birthday, and asked for a cake:

*chocolate on chocolate*

 

My kind of lad!

We’re living here in Italy sho

rt-term in an apartment that’s not so “furnished,” so whisks were out of the picture. Since I’m not a one-time use investment kind of girl, I counted on the only frosting recipe I had that was stir {not only whisk} friendly: the Hershey’s Buttercream Frosting recipe that accompanies the Hershey’s  “Perfectly Chocolate” Chocolate Cake recipe on cocoa containers.

This cake was a hit. Of course Hershey’s won’t lead you astray. After all, they do want to sell their product and lend you the arsenal of know-how with tasty recipes to make you a loyal Hershey’s convert for life.

I was beyond smitten with the turnout of this cake. The frosting was tasty too, but I prefer a smoother whipped chocolate ganache {load on that chocolate goodness!} when I have a whisk or mixer on hand.

If you’re up for potentially the most exuberant one-bowl chocolate cake recipe ever, let’s get baking!

Hershey’s “Perfectly Chocolate” Chocolate Cake

Recipe below copied from Hershey’s site 

My personal favorite variation here

Ingredients

• 2 cups sugar
• 1-3/4 cups all-purpose flour
• 3/4 cup HERSHEY’S Cocoa
• 1-1/2 teaspoons baking powder
• 1-1/2 teaspoons baking soda
• 1 teaspoon salt
• 2 eggs
• 1 cup milk
• 1/2 cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup boiling water
• “PERFECTLY CHOCOLATE” CHOCOLATE FROSTING (recipe follows)

Directions

1. 1 Heat oven to 350°F. Grease and flour two 9-inch round baking pans.
2. 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.
3. 3 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” CHOCOLATE FROSTING. 10 to 12 servings.
   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 Bundt 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.
   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.
   “PERFECTLY CHOCOLATE” CHOCOLATE FROSTING
   1/2 cup (1 stick) butter or margarine
   2/3 cup HERSHEY’S Cocoa
   3 cups powdered sugar
   1/3 cup milk
   1 teaspoon vanilla extract
   Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency.
   Add small amount additional milk, if needed. Stir in vanilla. About 2 cups frosting.

* I wouldn’t recommend decorating this cake with Smarties like I did, since the high butter content of the frosting meant that the candies didn’t grip well and slid off.

What’s your favorite way to decorate a chocolate cake?

Hugs,

 

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