The Ultimate Classic Back-of-the-Box Hershey’s Chocolate Cake
The classic, ultra-moist chocolate cake recipe found on the back of the Hershey’s cocoa can. Features a rich chocolate frosting and a unique boiling water technique.
- Prep Time: 20 mins
- Cook Time: 35 mins
- Total Time: 55 mins
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
2 cups white sugar
1 3/4 cups all-purpose flour
3/4 cup Hershey’s Unsweetened Cocoa Powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup whole milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
1/2 cup butter, softened
2/3 cup Hershey’s Unsweetened Cocoa Powder
3 cups confectioners’ sugar
1/3 cup whole milk
1 teaspoon vanilla extract
Instructions
1. Preheat oven to three hundred fifty Fahrenheit. Grease and flour two nine-inch round pans.
2. In a large bowl, stir together sugar, flour, cocoa, baking powder, baking soda and salt.
3. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes.
4. Stir in boiling water by hand (batter will be thin).
5. Pour batter into prepared pans.
6. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean.
7. Cool 10 minutes; remove from pans to wire racks. Cool completely.
8. Prepare frosting by creaming butter and alternating cocoa and powdered sugar with milk and vanilla.
9. Beat frosting until smooth and spreadable.
10. Frost the cooled cake layers and stack.
Notes
Sift the cocoa powder to prevent lumps in the frosting.
Use boiling water to bloom the cocoa for a deeper flavor.
Store at room temperature for up to five days.
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 58g
- Sodium: 280mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 72g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 45mg