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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 174.9
  • Total Fat: 1.5 g
  • Cholesterol: 24.3 mg
  • Sodium: 20.0 mg
  • Total Carbs: 38.8 g
  • Dietary Fiber: 1.7 g
  • Protein: 3.7 g

View full nutritional breakdown of Hershy's chocolate cake calories by ingredient
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Hershy's chocolate cake

Submitted by: MOONTOES1

Introduction

I double the recipe for 2 9x13 pans. put Leah,s peanut butter filling between the 2 cakes, and top it with Leah's chocolate cream cheese frosting I double the recipe for 2 9x13 pans. put Leah,s peanut butter filling between the 2 cakes, and top it with Leah's chocolate cream cheese frosting
Number of Servings: 16

Ingredients


    2 cups sugar
    1-3/4 cups all-purpose flour
    3/4 cup HERSHEY'S Cocoa
    1-1/2 teaspoons baking powder
    1-1/2 teaspoons baking soda
    1 teaspoon salt
    2 eggs
    1 cup milk
    1/2 cup vegetable oil
    2 teaspoons vanilla extract
    1 cup boiling water

Directions

Heat oven to 350F. Grease and flour two 9-inch round baking pans.

2 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.

3 Bake 30 to 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. 10 to 12 servings.

VARIATIONS:
ONE-PAN CAKE: Grease and flour 13x9x2-inch baking pan. Heat oven to 350 F. Pour batter into prepared pan. Bake 35 to 40 minutes. Cool completely. Frost.

THREE LAYER CAKE: Grease and flour three 8-inch round baking pans. Heat oven to 350F. Pour batter into prepared pans. Bake 30 to 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 350F. Pour batter into prepared pan. Bake 50 to 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 350F. Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. Frost. About 30 cupcakes.

Serving Size: makes 16 servings

Number of Servings: 16

Recipe submitted by SparkPeople user MOONTOES1.





TAGS:  Desserts |

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