59 Reviews of Hershey's Chocolate Cake With Frosting

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.

From: Sheila in Alaska

On Aug 2, 2006

I was going to submit this recipe myself and notice that someone else with great chocolate taste had already done so. I bake my cake in a 9x13x2 pan and always frost it with Hershey's perfectly chocolate frosting. This is one of the easiest scratch cakes that I have ever made. I do make it often because everyone always request it. Anyone who is a chocolate lover will LOVE this cake and frosting!!

From: Sherri35

On Oct 21, 2008

I was in a hurry this morning making cupcakes for my son's school. I found that I didn't have any store bought frosting and searched out frosting recipes. This frosting recipe is out of this world! It took me just a few minutes to prepare and the taste is so rich and chocolatey. As easy and delicious as this is, I see no reason why I would ever need to buy store bought frosting again. Thanks for posting! UPDATE 10-20-08: Originally I only made the frosting from this recipe, but I made the cake for my daughters birthday and it is out of this world! Unbeatable chocolate taste - very moist and rich tasting. You have a 10 star recipe here!

From: skiingpeaches

On Feb 3, 2008

I have made this cake many times. It is delicious. I have frosted this cake with chocolate mousse — another hershey recipe and used raspberry filling for inbetween the layers. It is awesome.

From: NanaJulie

On Dec 6, 2008

This is the BEST Chocolate cake I have ever tasted! I made this for Thanksgiving, it was prefered over a bakery Choc. cake. YUM!!!

From: JJRsMomma

On Sep 7, 2009

Rather than using regular milk or an egg, I used Almond Milk and Energ-G egg replacer because I'm Vegan. I also halved the recipe. It tasted great and was very moist. I don't know why but it fell flat in the middle? I think next time I'll bake it longer because the middle stuck to the pan..don't know what that's about either. Overall, great taste and very moist.

From: Just Call Me Martha

On Feb 10, 2009

I have made this recipe many times now and it's always perfect. As some of the other reviewers have done, I've added a bit of coffee in place of the water. When first making this cake, it seemed much more liquid than most cake recipes, but it does bake up really well either for cakes or for cupcakes.

From: JESMom

On Dec 4, 2007

I'd never made homemade cake before, and I got rave reviews with this! I didn't use the frosting though. Thanks!

From: Clean Plate Club

On Nov 7, 2007

This is the only chocolate cake recipe we are allowed to use in my house. I'm not kidding! I made a different cake for my DH on his last birthday. Big mistake. He wouldn't eat it and pouted for weeks. We sometimes make two layers and freeze 1/2. It's even goood without frosting. Just top with real whipped cream.