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Hershey's ® 'Perfectly Chocolate' Chocolate Cake
SUBMITTED BY:
HersheysKitchens.com
"A deep chocolate 2 layer cake with chocolate frosting."
RECIPE RATING:
Read Reviews
(404)
Review/Rate This Recipe
Original recipe yield 1 - 2 layer 9 inch cake
SERVINGS
(
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Servings
US
METRIC
INGREDIENTS (
Nutrition
)
2 cups white sugar
1 3/4 cups all-purpose flour
3/4 cup HERSHEY®'S Cocoa Powder
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
1/2 cup butter
2/3 cup HERSHEY®'S Cocoa Powder
3 cups confectioners' sugar
1/3 cup milk
1 teaspoon vanilla extract
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DIRECTIONS
Heat oven to 350 F. Grease and flour two 9-inch round baking pans.
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.
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.
To make "Perfectly Chocolate" Chocolate Frosting: 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.
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.
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REVIEWS
Reviewed on Mar. 2, 2004 by VikingKvinna
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VikingKvinna
Mar. 2, 2004
Why, oh why, do people think they can substitute ingredients willy-nilly and still get a good result? This is baking, folks. You need to follow the recipe. This recipe, for example, calls for oil for a reason -- not shortening. If you don't have enough oil, then you need to: A) go get more oil; B) find a recipe that calls for something other than oil; or C) substitute as you will, don't complain when the recipe doesn't turn out well. I made this cake by following the recipe and it is perfect and perfectly delicious. Not dense, not spongy, not too chocolaty.
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31 users found this review helpful
Why, oh why, do people think they can substitute ingredients willy-nilly and still get a good...
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Reviewed on May 31, 2004 by GailRenee
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GailRenee
May 31, 2004
This recipe is ingredient for ingredient and amount for amount the recipe on the back of a Hershey's Cocoa can , only they called it Deep Dark Chocolate Cake. The frosting recipe on the can is only slightly different and suggests different amounts of the cocoa depending on flavor desired: 1/3 cup for light flavor, 1/2 cup for medium flavor, and 3/4 cup for dark flavor. That may help some people who think it's too chocolatey. It also states on the can that the butter is to be softened, as another review notes. Then it says to cream the butter in a small mixer bowl. This current recipe says melt. You may get better results with the softened idea. And as always, you can't go substituting too far off the beaten path with either the cake recipe or the frosting and think you're getting what other people are raving about.
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16 users found this review helpful
This recipe is ingredient for ingredient and amount for amount the recipe on the back of a...
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Reviewed on Oct. 31, 2005 by
Allie
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Allie
Oct. 31, 2005
Ever since I found this recipe, it has been my "tried and true" chocolate cake recipe. I use 1 cup of hot, strong, fresh brewed coffee instead of the boiling water. I have also used evaporated milk, and it makes the cake sooooo dense and moist! This is a great recipe, the frosting and cake are to die for! I have baked the cake in a 9 x 13 pan, a bundt pan, and giant muffin tins. If any of you are looking for a great chocolate cake recipe, look no further, this is it!
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15 users found this review helpful
Ever since I found this recipe, it has been my "tried and true" chocolate cake recipe. I use...
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Reviewed on Jul. 5, 2004 by
Breeze
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Breeze
Jul. 5, 2004
What a huge disappointment! I made this recipe to a "T" and I can't believe how much I don't like it. With all of the wonderful ratings I was just sure we were going to be in chocolate heaven by now - NOT! This cake overflowed the bundt pan, was spongy, chewy, crumbly, stuck to the pan and was not sweet at all. I kept thinking that I was chewing a mildly chocolate flavored sponge. Don't even bother telling me that I must have done something wrong, I didn't. I have been baking for 30 years and certainly know how to make a cake; this one just isn't my cup of tea. Thanks anyway, and I truly am glad that so many like this.
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8 users found this review helpful
What a huge disappointment! I made this recipe to a "T" and I can't believe how much I don't...
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Reviewed on Feb. 2, 2004 by LALDERS
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LALDERS
Feb. 2, 2004
Excellent recipe! I made this for my husbands birthday he loved it (as well as out two year old). The recipe was perfect. It came out exactly as shown and was very moist. I made a peanut butter frosting for the center between two layers with a chocolate peanut butter frosting for the outside of the cake, topping it off with reeses pieces. Def 5 stars! ***** :)
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8 users found this review helpful
Excellent recipe! I made this for my husbands birthday he loved it (as well as out two year...
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Reviewed on Feb. 2, 2004 by
SUSRS
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SUSRS
Feb. 2, 2004
Being an American living in the Netherlands, I have a hard time making good cakes. The flour here is higher in gluten than in the USA and many recipes come out the consistency of construction material bricks. THIS cake came out perfect! Light and fluffy with a great taste. Possibly the only thing I'd do differently is add a little more cocoa for an intense burst of chocolate. Super recipe, though. Susanne
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8 users found this review helpful
Being an American living in the Netherlands, I have a hard time making good cakes. The flour...
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Reviewed on Mar. 1, 2007 by
pprinss
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pprinss
Mar. 1, 2007
If I could give this cake 6 stars, I would!! This is by far THE best chocolate cake I have ever had! The cake batter mixes up really thin after adding the water. Don't worry - it will bake up to be very dense and rich. I made one yesterday for my husband's birthday. We ate one piece each, then shared with friends. I am baking another one right now to take to work tomorrow. I don't share recipes until they are up to my high standards. This one definitely is! Note: if you want a little different taste to the cake, try adding strong coffee instead of the hot water. Yum!
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7 users found this review helpful
If I could give this cake 6 stars, I would!! This is by far THE best chocolate cake I have...
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Reviewed on Nov. 29, 2006 by
enterprise01
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enterprise01
Nov. 29, 2006
Incredibly moist cake. I've made this 3 times now and it comes out perfectly each time. Make sure you heavily grease and flour the cake pan -- this is so moist that it easily sticks to the bottom of the pan. And allow it to cool sufficiently before removing it from the pans. Otherwise, it will fall apart in your hand due to the moistness.
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7 users found this review helpful
Incredibly moist cake. I've made this 3 times now and it comes out perfectly each time. Make...
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Reviewed on Mar. 5, 2006 by
Trish
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Trish
Mar. 5, 2006
I absolutely love this cake and everyone who has ever eaten this dessert has always praised me for making it! Just a few changed I make...I add half a package of chocolate fudge Jello pudding mix to my dry ingredients. The pudding mix makes this cake soooo moist! (You can do this with homemade cookies, too!) I drop the cooking temp. by about 25 degrees (my oven runs a little high) and and do not cook as long as directed. Instead I pull out the cakes 5-6 min. early and then cover with foil. The heat being trapped will continue to cook the inside of the cake. If you leave the foil on for several hours the cake will be even more moist. For the frosting, I use 'Chocolate Fudge Buttercream Frosting' from this website. Garnish cake with chocolate shavings and mmmmmmm good!
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7 users found this review helpful
I absolutely love this cake and everyone who has ever eaten this dessert has always praised me...
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Reviewed on Jun. 2, 2006 by
Mama Cass
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Mama Cass
Jun. 2, 2006
I think this is probably the best chocolate cake recipe I've tried from this site. However, I do prefer it with a chocolate Cool Whip frosting rather than the one included. (See Cool Whipped Frosting recipe on this site; use chocolate pudding instead of vanilla.) The recipe makes 6 cups of batter, so you will need to pour 3 cups into each pan for a two-layer cake and 2 cups into each pan for a three-layer cake. Oh, this cake won first place for me in my local fair, and you won't believe this, but somebody actually stole the cake from its display!
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6 users found this review helpful
I think this is probably the best chocolate cake recipe I've tried from this site. However, I...