Chocolatetown Special Cake Recipe

Chocolatetown Special Cake Recipe

30 min
35 min


1/2 cupHERSHEY'S Cocoa (125 mL)
1/2 cupboiling water (125 mL)
2/3 cupshortening (150 mL)
1 3/4 cupsgranulated sugar (425 mL)
1 tspvanilla extract (5 mL)
2 eggs
2 1/4 cupsall-purpose flour (550 mL)
1 1/2 tspbaking soda (7 mL)
1/2 tspsalt (2 mL)
1 1/3 cupsbuttermilk or soured milk* (325 mL)
6 tbspbutter or margarine, softened (90 mL)
2 2/3 cupsicing sugar (650 mL)
1/2 cupHERSHEY'S Cocoa (125 mL)
1/3 cupmilk (75 mL)
1 tspvanilla extract (5 mL)


    1. Preheat oven to 350°F (180°C). Grease and flour two 9-inch (1.5 L) round cake pans.

    2. Stir cocoa and water together in a small bowl until smooth. Beat shortening, sugar and vanilla in a large bowl until fluffy. Add eggs; beat well. Stir flour with baking soda and salt; add to shortening mixture alternately with buttermilk, beating until well blended. Add cocoa mixture; beat well. Divide batter evenly between prepared pans.

    3. Bake for 30 to 35 minutes or until a wooden pick inserted in the centre comes out clean; cool for 10 minutes. Remove cake from pans to a rack; cool completely.

    4. One-Bowl Buttercream Frosting: Beat butter in a medium bowl until fluffy. Combine the icing sugar with the cocoa. Add alternately with the milk to the butter until smooth. Add additional milk, a bit at a time, until a spreadable consistency is reached; stir in vanilla. Frost cooled cake.

    Makes 8 to 10 servings.

    * To sour milk: use 4 tsp (20 mL) white vinegar plus milk to equal 1 1/3 cups (325 mL)
Top 5 HERSHEY'S CHIPITS Cookie Recipes

Top 5 HERSHEY'S CHIPITS Cookie Recipes

There's nothing better than a warm cookie fresh from the oven. Can you guess our most popular cookie recipe?

go to top