Collector's Cocoa Cake Recipe

Collector's Cocoa Cake Recipe

30 min
40 min


3/4 cupbutter or margarine, softened (175 mL)
1 3/4 cupsgranulated sugar (425 mL)
2 eggs (2)
1 tspvanilla extract (5 mL)
2 cupsall-purpose flour (500 mL)
3/4 cupHERSHEY'S Cocoa (175 mL)
1 1/4 tspbaking soda (6 mL)
1/2 tspsalt (2 mL)
1 1/3 cupswater (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 the oven to 350°F (180°C). Grease and flour two 8-inch (1.2 L) round cake pans.

    2. Beat butter and sugar in a large bowl until fluffy. Add eggs and vanilla; beat with an electric mixer, on medium speed, for 1 minute. Stir flour with cocoa, baking soda and salt. Add flour mixture alternately with water to butter mixture, beating until well blended. Divide batter evenly between prepared pans.

    3. Bake for 35 to 40 minutes or until wooden pick inserted in centre comes out clean. Place on a wire rack and cool for 10 minutes. Remove cakes from pans to a rack; cool completely.

    4. 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.

    � 9-inch (1.5 L) round baking pans can be used in the recipe by decreasing the baking time by 5 minutes.

    � Fluffy Peanut Butter Frosting: Combine 1 cup (250 mL) milk, 3 tbsp (45 mL) flour in a small saucepan; whisking until smooth. Set over low heat and cook, stirring constantly, until very thick. Transfer to a bowl, press a piece of plastic wrap directly onto the surface and cool to room temperature. Add 1 cup (250 mL) granulated sugar, 1/2 cup (125 mL) smooth peanut butter, 1/2 cup (125 mL) shortening, 1 tsp (5 mL) vanilla and a pinch of salt. Beat on high speed until sugar is dissolved and the frosting is fluffy.
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