Thursday, September 3, 2009

HERSHEY'S "Perfectly Chocolate" Chocolate Cake

They are NOT kidding. This cake is perfect. Perfectly chocolately. Amazingly moist. Chocolately. Not too dense not to light. Perfectly frosted. With perfectly chocolately frosting. The frosting was so good, in fact, that I might just admit to licking the bowl clean. *sigh* Amazing. I'm not sure I'll try another chocolate cake recipe. Ever. And that's kind of a big deal. I demand you try this recipe the next time you're baking a chocolate cake.

It didn't take much more effort than your average cake-in-a-box--just a few more ingredients which you probably already have on hand. It's quick and easy and delicious. This recipe lists 4 variations for baking so be sure to check that out! I went with a bundt cake this time--since I had never used my garage sale find bundt pan and since I just thought it sounded fun (and different!) I think I might use this super-sized-donut pan more often! It has the elegance and height of a two layer cake but is way way easier.

HERSHEY'S "Perfectly Chocolate" Chocolate Cake
Prep Time: 15 min | Cook Time: 30 min

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
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--that's no lie! I was a bit concerned with how runny it was, but don't fear. It's supposed to be that way). Pour batter into prepared pans.

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.

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.

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. (Use a whisk throughout.) Turn heat down to low. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla. About 2 cups frosting.


  1. OH MY! I need a good excuse to make a cake ASAP!

  2. This is my favorite go-to chocolate cake. My suggestion to try next time is using piping hot coffee instead of the boiling water (or half and half, if you're hesitant). The coffee really brings out the chocolatey flavor without even being noticeable. I'll have to try this in a bundt. I've made it almost every other way, but never bundted. Yours looks "perfectly chocolate!"