Best 7 Hersheys Chocolate Cake With Frosting Recipes

HERSHEY'S CHOCOLATE CAKE WITH FROSTING

Steps:

• CAKE DIRECTIONS: Heat oven to 350 degrees F.
• Combine dry ingredients in large bowl.
• Add eggs, milk, oil and vanilla.
• Beat on medium speed 2 minutes.
• Stir in boiling water (batter will be thin).
• Pour into 2 greased and floured 9" round pans.
• Bake 30-35 minutes or until toothpick inserted in center comes out clean.
• Cool 10 minutes, then remove to wire racks and cool completely.
• Frost with "Perfectly Chocolate" Chocolate Frosting.
• This also makes about 30 cupcakes.
• FROSTING DIRECTIONS: Melt butter.
• Stir in cocoa.
• Alternately add powdered sugar and milk, beating on medium speed to spreading consistency.
• Add more milk, if needed.

HERSHEY'S OLD FASHIONED CHOCOLATE CAKE AND FROSTING

Steps:

• Cake: Heat oven to 350*. Grease and flour two 9-inch round pans or one 13x9-inch 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 until combined. Pour into prepared pans.
• Bake 30-35 minutes or until wooden pick inserted in center comes out clean.
• Cool 10 minutes; remove from pans. Coll completely; frost.
• Frosting: In small microwave-safe bowl, place chocolate chips.
• Microwave on high 1 1/2 minutes; stir. Microwave on high an additional 30 seconds or until melted and smooth when stirred. (Chips may also be melted in pan over warm water).
• Gradually add powdered sugar and evaporated milk, beating until smooth. About 2 1/2 cups frosting.

HERSHEY'S "PERFECTLY CHOCOLATE" CHOCOLATE CAKE

Steps:

• Heat oven to 350°F. Line two 8 inch round baking pans with parchment paper and then spray lightly with non-stick cooking spray. Set aside.
• Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl.
• Add eggs, milk, oil and vanilla and mix until well combined.
• Stir in boiling water (or hot coffee). Batter will be thin, but that's okay! Pour batter into prepared pans.
• Bake 30 to 35 minutes or until a toothpick inserted in the center of the cake comes out clean.

HERSHEY'S "PERFECTLY CHOCOLATE" CHOCOLATE CAKE

Steps:

• Heat oven to 350 degrees, Grease and flour two 9-inch round baking pans.
• Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.
• Bake 30-35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with "Perfectly Chocolate" chocolate frosting.
• "Perfectly Chocolate" Chocolate Frosting.
• Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount of additional milk, if needed. Stir in vanilla. Makes about 2 cups frosting.
• Cake Variations:.
• One-Pan cake: Grease and flour 13x9x2-inch baking pan. Heat oven to 350 degrees. Pour batter into prepared pan. Bake 35-40 minutes. Cool completely. Frost.
• Three Layer Cake: Grease and flour three 8-inch round baking pans. Heat oven to 350 degrees. Pour batter into prepared pans. Bake 30-35 minutes. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost.
• Bundt Cake: Grease and flour 12-cup bundt pan. Heat oven to 350 degrees. Pour batter into prepared pan. Bake for 50-55 minutes. Cool 15 minutes; remove from pan to wire rack. Cool completely. Frost.
• Cupcakes: Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Heat oven to 350 degrees. Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. Frost. Makes about 30 cupcakes.

BACK-OF-THE-BOX HERSHEY'S CHOCOLATE CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round cake pans.
• Make cake: Stir together sugar, flour, cocoa, baking soda, baking powder, and salt in a bowl. Add eggs, milk, oil, and vanilla; mix for 3 minutes with an electric mixer. Stir in boiling water by hand. Pour evenly into the prepared pans.
• Bake in the preheated oven until a toothpick inserted into the centers comes out clean, 30 to 35 minutes. Cool for 10 minutes before removing from pans to cool completely.
• While cakes cool, make frosting: Cream butter with an electric mixer until light and fluffy. Stir in confectioners' sugar and cocoa alternately with milk and vanilla. Beat to a smooth spreading consistency.
• Split the layers of the cooled cake horizontally, cover the top of each layer with frosting, then stack them onto a serving plate.
• Frost the outside of the cake with remaining frosting.

HERSHEY'S PERFECTLY CHOCOLATE CHOCOLATE FROSTING

Steps:

• Melt butter. Stir in cocoa.
• Alternately add powdered sugar and milk, beating to spreading consistency.
• Add a small amount of additional milk, if needed.
• Stir in vanilla.
• Tip: If the frosting is too thin to spread or pipe, you can put it in the refrigerator to thicken for a little bit, take it out, and then stir so it becomes creamy again.

HERSHEYS CHOCOLATE CAKE WITH CREAM CHEESE FILLING & CHOCOLATE CREAM CHEESE BUTTERCREAM RECIPE - (3.8/5)

Steps:

• Hersheys Chocolate Cake First, preheat your oven to 350F. Spray 3 round cake pans with cooking spray Dust the pans lightly with flour, set aside. In a Large mixing bowl or kitchenaid mixer combine the Flour, Hersheys cocoa, sugar, baking powder, baking soda, and the salt. Add in the milk, oil, eggs and the vanilla extract & mix until everything is thoroughly incorporated. Once all combined, stir in the boiling water last; mix again, the batter will be very thin. Pour the batter evenly in each of the sprayed/floured cake pans Bake for 30-35 minutes, or until a toothpick inserted in the center of each layer comes out clean. Once fully baked, remove from oven & allow the 3 cakes to cool for at least 10-15 minutes before removing them. Once removed, transfer to a wire rack to finish cooling completely. I always use a cake leveler to make sure the layers are even, you can also use a serrated knife While they finish cooling, prepare your frostings. Whipped Cream Cheese Buttercream Frosting Instructions Whip the cream cheese & the butter with an electric mixer on high speed for about 30 seconds. Once combined begin adding in 1/2 cup of powdered sugar at time, making sure each half cup is fully incorporated before mixing in another 1/2 cup., add in the vanilla extract & whip one last time for about 30 more seconds on high and beat one minute more until nice & fluffy Chocolate Cream Cheese Buttercream Frosting Inctructions In a large bowl beat the butter & cream cheese with an electric mixer and begin adding in the powdered sugar 1/2 cup at a time again add in the cocoa and the milk & vanilla Whip all of the ingredients until they are thoroughly incorporated Beat at High speed for about one minute or until fluffy. Once you are ready to assemble the cake Level the cakes with a cake leveler to assure perfect stacking of the cake layers Place the bottom layer on a cake plate. Spread 3/4 cup of the cream cheese buttercream filling over the bottom cake layer Top with the second leveled layer and repeat the process. Lastly, top with the third layer. Frost just the very top with the remaining Whipped cream cheese buttercream & refrigerate for about 15 minutes Finally, remove from the refrigerator & frost the top layer gently with the chocolate cream cheese buttercream & all over the sides of the cake. Refrigerate until ready to serve. ENJOY!