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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 cake 2009g Recipe makes 1 cake) |
||
| Calories 6370 | ||
| Calories from Fat 2130 | (33%) | |
| Amount Per Serving | %DV | |
| Total Fat 236.8g | 364% | |
| Saturated Fat 83.3g | 416% | |
| Monounsaturated Fat 61.5g | ||
| Polyunsaturated Fat 65.9g | ||
| Trans Fat 0.3g | ||
| Cholesterol 712mg | 237% | |
| Sodium 5724mg | 238% | |
| Potassium 921mg | 26% | |
| Total Carbohydrate 1012.6g | 337% | |
| Dietary Fiber 28.6g | 114% | |
| Sugars 755.1g | ||
| Protein 69.5g | 138% | |
Hershey's Chocolate Cake With Frosting
1 cake
Ingredients
FOR THE CAKE
- 2 cups sugar
- 1 3/4 cups all-purpose flour
- 3/4 cup 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
FOR THE FROSTING
- 1/2 cup butter or margarine
- 2/3 cup cocoa
- 3 cups powdered sugar
- 1/3 cup milk
- 1 teaspoon vanilla extract
Directions
1
CAKE DIRECTIONS: Heat oven to 350 degrees.2
Combine dry ingredients in large bowl.3
Add eggs, milk, oil and vanilla.4
Beat on medium speed 2 minutes.5
Stir in boiling water (batter will be thin).6
Pour into 2 greased and floured 9" round pans.7
Bake 30-35 minutes or until toothpick inserted in center comes out clean.8
Cool 10 minutes, then remove to wire racks and cool completely.9
Frost with "Perfectly Chocolate" Chocolate Frosting.10
This also makes about 30 cupcakes.11
FROSTING DIRECTIONS: Melt butter.12
Stir in cocoa.13
Alternately add powdered sugar and milk, beating on medium speed to spreading consistency.14
Add more milk, if needed.
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- Course > Desserts > Cakes
- Preparation > Time to Make > < 4 hours
Featured Reviews for This Recipe
From: Tansy.
On Nov 23, 2009
This is a fabulous cake - I have been making them in cup cakes, and they are so YUM! Would highly recommend, as they deliver on flavour being moist, rich and chocolatey, but so easy to make as well. I LOVE easy to mix cakes!!!
From: Soozzee
On Feb 25, 2008
This cake is excellent. I've used it for years and have recently made a couple of changes just to kick it up a notch! I use 1/4 cup oil and 1/4 cup melted butter instead of the 1/2 cup oil. The butter adds richer flavor while the oil adds more moisture. I also use 1 cup very hot coffee instead of the 1 cup boiling water. The coffee just kicks up the chocolate flavor, you don't taste coffee at all. The frosting has good chocolate flavor. To Gloss it up a bit, I add 1 tablespoon light corn syrup to the melted butter, then add the rest of the ingredients as directed.
From: Chef MB
On Feb 13, 2009
Cake: great taste. I had some trouble with the cake sinking in the middle, but I live at high altitude and always have trouble with cakes. Frosting: DELICIOUS! The whole package: I baked the two layers, cooled them, and filled the sunked part with vanilla ice cream. I then filled an empty, lined cake pan with chocolate ice cream and froze that. Then I assembled the cake with the ice cream layer(s) in the middle, froze it again, then frosted it. Everyone agreed it was the best ice cream cake they'd ever had. If you try this, be prepared to frost FAST, or the ice cream on the edge of that layer will start melting.
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