Hershey's Chocolate Cake

Name: Hershey's Chocolate Cake
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 12 serving
Ingredients: 2 cups sugar; 1 ¾ cups all-purpose flour; ¾ cup unsweetened cocoa powder; 1 ½ teaspoons baking powder; 1 ½ teaspoons baking soda; 1 teaspoon salt; 2 eggs; 1 cup milk; ½ cup vegetable oil; 2 teaspoons pure vanilla extract; 1 cup boiling water

User Reviews

4.4

306 reviews

Good

Prep Time
10 mins
Cook Time
10 mins
Total Time
45 mins
Servings
12
Course
Cake

Hershey's Chocolate Cake

Iris Warren

Report

Hershey’s Chocolate Cake is easy to make and satisfies chocolate cravings for any chocolate lover! Whether you’re making a layered cake, sheet cake or bundt cake, you’ll use this recipe again and again.

Share:

I Made This!

229 people made this

Print

63 people printed this

Save this

183 people saved this

Ingredients

Servings

2 cups sugar
1 ¾ cups all-purpose flour
¾ cup unsweetened cocoa powder
1 ½ teaspoons baking powder
1 ½ teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
½ cup vegetable oil
2 teaspoons pure vanilla extract
1 cup boiling water

Add to Shopping List

Instructions

Heat oven to 350°F. Grease and flour two 9-inch round baking pans.
In a large bowl, whisk together sugar, flour, cocoa, baking powder, baking soda and salt. Add eggs, milk, oil and vanilla; beat with a mixer on medium for 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.
Bake 30 to 35 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely before frosting with homemade chocolate frosting or your favorite frosting.

Notes

For a 13x9-inch Cake: Grease and flour 13x9x2-inch baking pan. Bake at 350° F for 35 to 40 minutes.
For a 3-Layer Cake: Grease and flour three 8-inch round baking pans. Bake at 350°F for 30 to 35 minutes. Cool 10 minutes; remove from pans to wire racks.
For a Bundt Cake: Grease and flour 12-cup bundt pan. Bake at 350°F for 50 to 55 minutes. Cool 15 minutes; remove from pan to wire rack.
For Cupcakes: Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Fill cups 2/3 full with batter. Bake at 350°F for 22 to 25 minutes. Makes about 30 cupcakes.
Via Hershey's.