HERSHEY'S Especially Dark Chocolate Cake Recipe

HERSHEY'S Especially Dark Chocolate Cake

At Hershey's Kitchens, we love chocolate! Try this simple recipe and get lost in the rich taste of HERSHEY'S Especially Dark Chocolate Cake.



2 cupsgranulated sugar (500 mL)
1 3/4 cupsall-purpose flour (approx.) (425 mL)
3/4 cupHERSHEY'S Cocoa (175 mL)
1 1/2 tspbaking powder (7 mL)
1 1/2 tspbaking soda (7 mL)
1 tspsalt (5 mL)
2 eggs (2)
1 cupmilk (250 mL)
1/2 cupvegetable oil (125 mL)
2 tspvanilla extract (10 mL)
1 cupboiling water (250 mL)
1/2 cupbutter or margarine (125 mL)
2/3 cupHERSHEY'S Cocoa (150 mL)
3 cupsicing sugar (750 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 baking pans.

    2. Stir sugar with flour, cocoa, baking powder, baking soda and salt in a large bowl. Add eggs, milk, oil and vanilla. Beat with an electric mixer, on medium speed, for 2 minutes. Stir in boiling water (batter will be thin). Divide the batter evenly between prepared pans.

    3. Bake for 30 to 35 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 and cool completely.

    4. Frosting: Melt butter and stir in cocoa. Alternately add icing sugar and milk until smooth. Add additional milk, a bit at a time, until a spreadable consistency is reached; stir in vanilla. Frost cooled cake.

    Makes 10 to 12 servings.
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