Hershey’s Old Fashioned Chocolate Cake

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Old-Fashioned Chocolate Cake Recipe from HERSHEY’S Kitchens
  • For even cake layers, I like to actually weigh out the layers with a digital kitchen scale to make sure theyre even. The easiest way to do this is to set a prepared cake pan on a digital scale and tare it to 0. Pour batter into the pan until the scale registers the weight listed in the recipe . Repeat with the second and third cake pans.
  • Use a large, fine-mesh sieve to sift ingredients for the frosting. Its the fastest and easiest way to sift ingredients! All you need to do is place the fine-mesh sieve over a bowl. Then, dump the ingredients that need to be sifted into the sieve. Use a whisk to stir the ingredients until they pass through the bottom of the sieve and into the bowl below.

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Burnt Sugar Frosting Recipe

Pour 3/4 cup sugar into large heavy skillet. Cook and stir constantly over low heat until sugar melts and begins to turn a dark golden color gradually stir in 3/4 cup boiling water. Cook and stir over low heat until sugar dissolves and mixture comes to a boil boil and stir 2 minutes. Cool completely.

Cream 3/4 cup butter or margarine in large mixer bowl. Add 2 egg yolks blend well. Add 6 cups confectioners sugar and sugar syrup, reserving 2 tablespoons syrup beat to spreading consistency. Frost cake drizzle with reserved syrup.

2-3/4 cups unsifted cake flour1/2 cup Hersheys Cocoa2 teaspoons baking soda1 teaspoon salt2 cups buttermilk or sour milk*

Cream butter and sugar in large mixer bowl. Add eggs and vanilla blend well. Combine flour, cocoa, baking soda and salt add alternately with butter¬ milk to creamed mixture. Pour into three greased and floured 8-inch layer pans or a 13x9x2-inch pan.

Bake at 350° for 30 to 35 minutes for layers, 55 to 60 minutes for oblong cake or until cake tester inserted in center comes out clean. Cool 10 minutes remove from pans. Cool completely frost.

* To sour milk: Use 1 tablespoon vinegar plus milk to equal 1 cup. Have milk at room temperature before combining with the amount of vinegar indicated in the recipe. Let mixture stand several minutes before using.

The Origin Of Chocolate


Whether it is because of the steamy cup of hot chocolate on a Christmas morning, or our obsession with Charlie and the Chocolate Factorys golden bar, we are all wired to fall in love with the heavenly treat. Although you will find hundred and thousands of chocolate bars and recipes all around the world, you cant help but wonderWhere did chocolate come from?

Well apparently, the history of chocolate dates all the way back to Mesoamerica, or present day Mexico. The earliest civilizations in Latin America, the Olmec, used chocolate in rituals and as medicine. On the other hand, the Mayans considered chocolate to be a drink of the gods yeah, I can relate to that! Also, at some point in history chocolate was used as currency. People drank it to prepare for beverages, as an aphrodisiac, or simply a beverage for enjoyment.

Well, whatever the origin, benefit, or usage of chocolate were, all we need to know that it is good for the soul!

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Recipe For Chocolate Mint Brownies

I hope you give these glorious chocolate syrup brownies a try, and if you do, please come back and give the recipe a star rating. And leave a comment about your experience with the recipe.

And if you have a favorite Hershey Syrup Brownies recipe, let me know, Id love to give it a try.

And if youre looking for more dessert recipes, check out my Dessert Category. Youll find lots of fun recipes to satisfy that sweet tooth, including the most popular on my site for No Bake Key Lime Pie.

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Make Ahead And Freezing Instructions:

The cakes and the chocolate frosting can both be made ahead of time. Allow the cakes to cool completely and then wrap each layer in plastic wrap and place in a freezer bag. Freeze for up to three month. Cakes can be frosted while frozen.

The homemade chocolate frosting will keep well in an air-tight container in the fridge for up to two weeks, or in the freezer for up to three months. Remove the frosting from the fridge about an hour before youre ready to frost your cake to allow it to come to room temperature.

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How To Make Chocolate Cake

The world famous Hersheys Perfectly Chocolate Cake recipe ticks all your chocolate-loving boxes: EASY, QUICK AND AMAZING RESULTS.

TIPS: Sift the dry ingredients into a large bowl first to get rid of any hard lumps caused during storage, while getting more air into the mixture.

Then add in your wet ingredients. Just keep in mind that the cake batter is VERY thin. Dont be tempted to add more flour as this is what makes the cake super soft and moist.

The ONLY thing you can add to this already perfect cake recipe is a couple teaspoons of instant coffee or espresso for an even deeper chocolate flavour. Of course, this is totally and COMPLETELY optional. You cannot taste the coffee flavour.

Super-fine cake flour can be used if you have it for an even softer crumb but is not necessary.

My Version Of The Hersheys Perfectly Chocolate Cake Recipe Gives You The Option To Go The Extra Mile

How We Make Hershey’s Syrup Sheet Cake, Best Old Fashioned Southern Cooks

I found it interesting that, in The Kitchn article that ranks the most popular chocolate cake recipes, the winning recipe was actually pretty similar to the Hersheys Perfectly Chocolate Cake recipe! Specifically: Jesse ranks Ina Gartens Beattys Chocolate Cake recipe as the winner. Erika does in her chocolate cake bake-off as well.

However, when I compared the Hershey recipe to Inas recipe, I was shocked. They basically had the same ingredients and methodologies. The only differences? Hersheys Perfectly Chocolate Cake recipe uses milk and hot water. Inas Beattys Chocolate Cake uses buttermilk and coffee. Thats it!

But those small differences are apparently enough of a difference. Buttermilk has a tangy flavor that helps bring down the overall sweetness of the cake. Similarly, coffees bitter flavor can enhance the chocolaty flavor of the cake. So if youre interested in finessing the Hersheys Perfectly Chocolate Cake recipe to suit your tastes more, definitely check out the variations on how to do so!

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Day : Make The Hersheys Perfectly Chocolate Frosting And Assemble The Cake

First, make the chocolate frosting.

  • Prep the ingredients for the chocolate frosting. When making frosting, its especially important to make sure that your butter is at room temperature. Cold butter makes lumpy frosting that is difficult to frost and riddled with bumps!
  • Make the chocolate frosting. Making the chocolate frosting is an easy process. Simply sift together the confectioners sugar, cocoa powder, and salt. Then, beat the butter until creamy, then gradually add the sifted dry ingredients, milk, and vanilla. Easy, right?
  • Then, assemble the cake.

  • Assemble the cake layers. Place one of the cake layers on a cake board in the middle of the rotating cake stand. Take an offset spatula and drop about ½ cup of the frosting right in the middle of the top of the cake. Spread it evenly all over the top, just like you would spread butter on toast. Repeat the process with a second layer of cake. Then, stack the third and last layer on top. Theres no need to frost this layer yet.
  • Finally, finish frosting the cake.

  • Make the cake pretty. Use an offset spatula to cover the cake with the remaining chocolate frosting. Then, use the spatula to make large, random sweeping motions across the frosting on the top and sides of the cake. The sweeping motions will create swirls. Dont overthink it! For this method, a little work goes a long way. I promise itll be beautiful no matter what you do.
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    Queenie Cooks: Old Fashioned Hershey Chocolate Cake

    Today Im sharing my often-requested but seldom released recipe for the most popular cake Ive ever made – my bodacious Hershey chocolate cake.

    The first time I tried it, a dear friend had made one by an old recipe his mother used. It was beautiful to behold, and tasted even better than it looked! I was instantly hooked, begged for the recipe, and got busy whipping one up the very next week.

    Well, let me just say up front that, at least when I make it, this is not always a pretty cake. To begin with, its so rich and moist that you cant make it into a layer cake it only works in a 9×13 pan. In fact, its so moist that it occasionally kind of droops in the middle.

    But heres the first secret – you have to keep/serve it in the same pan you bake it in because its so moist it doesnt cut pretty due to the sixteen ounces of Hersheys chocolate syrup that go into the batter. Thats right. The same chocolatey goodness you used to use to make chocolate milk is baked into this wonderful cake.

    But thats still not the real secret to the absolute deliciousness of this Hershey chocolate cake. Ready? Once you get the cake made, you top that with a boiled icing into which you melt three regular Hershey bars. Just pour that all over the top of the cake.

    Its truly not hard to make. In fact, its a simple, one-bowl, cake. It even uses self-rising flour.

    Queenies best chocolate cake

    NOTE: For best results, its important that the ingredients be at room temperature.

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    My Version Of The Hersheys Perfectly Chocolate Cake Recipe Instructs You To Freeze The Cakes Overnight

    Although I was impressed with the original Hersheys Perfectly Chocolate Cake recipe, I agreed with the criticism that the cake is hard to frost. Why? The cakes crumb is REALLY soft and moist. It can be hard to frost the cake without indenting it and/or loosening crumbs into the frosting.

    Freezing the cakes overnight solves this issue. A cake thats been frozen solid is much easier to frost than a room temperature one. Crumbs are less likely to shake loose, and the cake will hold its shape under a generous amount of frosting.

    In general, I always recommend making the cakes for a layer cake ahead of when youre planning on assembling and frosting everything. Doing so gives you more control over your schedule. Why? Typically, cakes need to be cooled completely before frosting. However, cooling a cake completely can take HOURS. It turns a simple layer cake recipe into a full day of waiting and working in the kitchen.

    But if you freeze the cakes overnight , you can pick up the project any time that works best for you. Pro-tip: if youre into this kind of recipe time management, I highly encourage you to check out my cookbook, Weeknight Baking. All cake recipes are broken down in this way!

    Day : Make The Chocolate Cake

  • Prep the ingredients for the chocolate cake. Luckily, prepping ingredients for the Hersheys Perfectly Chocolate Cake recipe is straightforward. All you need to do is make sure that all the ingredients are at the temperatures listed in the recipe. Note that you need very hotas close to freshly boiled as possiblewater for the recipe. Be sure to check out the FAQ and Bakers Tips sections below for more information.
  • Make the chocolate cake batter. Making the cake batter is an easy process. First, whisk together the dry ingredients in a medium bowl. Then, whisk together the wet ingredients in a large bowl. Add the dry ingredients to the wet ingredients, then pour in the hot water. The recipe uses only two mixing bowls! Cool, right?
  • Bake the chocolate cake. Divide the cake batter between three 8-inch round cake pans. Bake for 30 to 35 minutes. After baking the cakes, cool them completely. Then, turn out each layer and wrap it tightly in plastic wrap. Freeze overnight.
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    Ingredients To Make The Hersheys Perfectly Chocolate Cake Recipe More Chocolaty

    So to make the Hersheys Perfectly Chocolate Cake recipe even MORE chocolaty, make the following changes to the cake recipe:

    • add 1 ½ teaspoons espresso powder OR instant coffee crystals
    • replace the 1 cup boiling water with 1 cup boiling coffee

    Whats espresso powder and where can I find it?

    Espresso powder is made from espresso grounds that have been roasted, ground, and brewed. The water is then removed from the espresso either by flash-heat drying or freeze-drying, leaving behind dehydrated crystals.

    Historically, espresso powder was primarily used in baking as an ingredient. As a result, it was only available for purchase or in specialty stores like King Arthur Baking Company. However, these days, folks use espresso powder to make drinks! You can now buy espresso powder in most major grocery stores and Target. In the US, the most readily available instant espresso brand is Medaglia DOro.

    Whats instant coffee? Is it different from ground coffee? And if so, can I use ground coffee instead?

    Instant coffee is different from ground coffee. Ground coffee is made by grinding coffee beans into a coarse or fine powder. You can easily make ground coffee at home with a coffee grinder.

    In a pinch, you can use ground coffee instead of instant coffee in this recipe. However, ground coffee doesnt dissolve as well as instant coffee during the baking process. You may end up with small flecks of ground coffee in your chocolate cake!

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