How To make Hershey's Old Fashioned Chocolate Cake
Ingredients
3/4
cup
butter, or margarine
1 2/3
cup
sugar
3
each
eggs
1
teaspoon
vanilla extract
2
cup
flour, all-purpose
2/3
cup
cocoa
1 1/4
teaspoon
baking soda
1/4
teaspoon
baking powder
1
teaspoon
salt
1 1/3
cup
water
Hershey's chocolate Frosting:
2
cup
chocolate chips, semi-sweet, (12 oz)
2
cup
sugar, powdered
2/3
cup
milk, evaporated
Directions:
FOR CAKE: Heat oven to 350 degrees. Grease and flour two 9 inch round baking pans or one 13x9x2 inch baking pan. In large mixer bowl, combine butter, sugar, eggs and vanilla. Beat on high speed 3 minutes. Combine flour, cocoa, baking soda, baking powder and salt; add alternately with water to butter mixture. Blend just til combined. Pour into prepared pans.
Bake 30 to 35 minutes or til wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans. Cool completely; frost.
Serves 8 to 10.
FROSTING: In small microwave-safe bowl, place chocolate chips. Microwave on high 1 1/2 minutes; stir. Microwave on high additional 30 seconds or til melted and smooth when stirred. (Chips may also be melted in pan over warm water). Gradually add powdered sugar and evaporated milk, beating til smooth.
About 2 1/2 cups frosting.
How To make Hershey's Old Fashioned Chocolate Cake's Videos
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fudge recipe
3 cups sugar
2/3 cups Hershey cocoa
1/8 t. Salt
1 1/2 cups evaporated milk
1/4 cup butter
1 t. vanilla
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Homemade Old Fashioned Cooked Chocolate Icing Cake - Please Like, Subscribe and Share
This is an extremely delicious old fashioned cooked chocolate cake recipe that is very rich and requires two glasses of milk per slice! Ha ha. Learn how to make these wonderful cakes yourself and impress your neighbors, friends, and your family.
2 cups of granulated sugar
1/2 cup of unsweetened cocoa
1/2 cup of milk
1 stick of butter (melted)
1 1/2 tsp vanilla extract
Link to Cake video you can use
Very helpful in cake decorating
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How to make Old Fashioned Chocolate Cake | Old Fashioned Chocolate Cake Recipe
This is the kind of cake grandma used to make, with devilish good looks and one-of-a-kind flavor. This recipe requires no eggs and is made from pantry staples.
3 C Flour
2 C sugar
1/2 C unsweetened baking cocoa
2 tsp baking soda
1 tsp salt
2 C hot water
3/4 C oil
2 Tbsp shite vinegar
1 Tbsp instant coffee granules
1 Tbsp vanilla
Preheat oven to 350°. Spray 2- 8 baking pans or 1-9x13 pan.
Whisk together all dry ingredients. Combine hot water, oil, vinegar, instant coffee, and vanilla. Add to dry ingredients. and whisk just until combined.- a few lumps are ok. Divide batter between cake pans and bake for 35-40 minutes. Cool cakes for 15 minutes and then invert them onto racks. Leave to cool. Make your favorite frosting and enjoy!
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Iconic Cocoa Recipes from HERSHEY'S Kitchens
For more than 100 years, HERSHEY'S Cocoa has been a baking staple in the kitchen. Recently, consumers cast more than 100,000 votes to choose their favorite HERSHEY'S Cocoa recipe. Check out the top three recipes in this video. HERSHEY'S Kitchens is your source for recipes, expert tips and ideas. Find these Cocoa recipes and more at
Recipes in this video:
Old Fashioned Chocolate Cake
Ultimate Chocolate Brownies
Hot Fudge Pudding Cake
HERSHEY'S Products in this video:
Cocoa
MOIST CHOCOLATE CAKE
MOIST CHOCOLATE CAKE
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INGREDIENTS:
For batter:
Sugar 2 cups
Flour 1 3/4 cups
Cocoa 3/4 cup
Baking Soda 1 1/2 tsp
Baking Powder 1 1/2 tsp
Salt 1 tsp
2 eggs
Milk 1 cup
Oil 1/2 cup
Vanilla Extract 2 tsp
Boiling Water 1 cup
For icing:
Butter 1 cup
Cocoa 1 1/2 cup
Powdered Sugar 2 cups
Milk 2/3 cup
Vanilla Extract 1 tsp
STEP-BY-STEP INSTRUCTIONS:
Preheat oven to 360F / 180C. Grase and flour two 9-in baking pans. Set aside.
In the large bowl of a standing mixer, stir together flour, sugar, cocoa, baking soda, baking powder and salt.
Add eggs, milk, vegetable oil and vanilla extract. Beat until smooth about 3 minutes.
Stir in boiling water. You can use rubber spatula to stir. Batter will be very runny.
Pour batter evenly between the two pans and bake on middle rack of oven for about 30-35 minutes, until toothpick inserted in centre comes out clean with just a few moist crumbs attached.
Let it cool about 10 minutes before removing from pans. Than cool completely.
In the meantime, prepare a chocolate buttercream frosting. Use a standing mixer to beat the butter until fluffy.
Finely add in cocoa, powdered sugar, milk and vanilla extract. Mix until smooth.
Cut each cake horizontally.
Smear evenly 2-3 heaped tbsp buttercream frosting over the first layer of cake, cover with second layer and buttercream frosting and continue that process with remaining layers of cake and buttercream frosting. Spread buttercream frosting evenly with a spatula all over the cake.
Enjoy!
PRO TIP
You can also line baking pans with parchment paper circles.
It's good idea to substitute water for 1 cup of hot coffee!
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