Thursday, March 20, 2014

Hershey's Chocolate Cake

It is my great pleasure to share this very special TREASURE find of a recipe with everyone!  I got this from a co-worker who is about 82 years old (named Irene).  I had clocked out from work my 4th day on a new job.  I was having a rough night (the stress was personal, not work-related).   I sat down in the employee break room, and Irene noticed that I was feeling down...   So she opened a Tupperware container with a HUGE rectangle of rich, dark chocolate cake inside-- and asked me, "Hun, would you like some chocolate cake?  Its the Hershey recipe, made from scratch, not from a box."  I gladly accepted, and she shared half of it with me.   The cake was DELICIOUS!  Moist, dark, and very chocolaty!   I had never had a homemade cake recipe turn out this good before.    So I BEGGED Irene for the recipe.   The next day, she brought in the recipe she had written on old, delicate, weathered note paper.  I snapped photos of it with my smart phone, and typed it up after I got home...   And of course, made some more at home for myself!   Now I would like to pass on this amazing recipe.  Irene says you can use regular flour, and sometimes she does...    But she prefers cake flour.  So I bought some that night (King Arthur Unbleached Cake Flour).   And mine came out wonderful too!  So its a pretty fool-proof recipe, since it came out perfect the first time.   I hope you all enjoy it as much as I do! 

Herhsey's Chocolate Cake


1 3/4 cups flour (cake flour is best)
3/4 cup cocoa powder (unsweetened)
1 1/2 tsp baking powder
1 1/2 tsp baking soda
2 cups sugar
1 tsp salt
2 eggs (room temperature)
1 cup whole milk
1/2 cup vegetable oil
2 tsp vanilla extract
1 cup boiling water

6 tbsp butter, softened
2 2/3 cups powdered sugar
½ cup cocoa powder (unsweetened)
1/3 cup whole milk
1 tsp. vanilla extract


1.  Preheat oven to 350 degrees.

2.  Prepare the icing by first blending the powdered sugar with the butter thoroughly.   Add cocoa, milk and vanilla, beat on low with electric mixer until thoroughly blended.   Let chill in fridge until ready to use.   Stir again, just before frosting.

3.  Lightly grease and flour 2 (9-inch) cake pans, or 1 large pan (13x9-inch).

4.  In a mixing bowl, sift together dry ingredients (flour, cocoa powder, baking powder, baking soda).  Set aside.

5.  In a separate bowl, combine the sugar, salt, eggs (whisking in 1 at a time), milk, oil, vanilla, and water (adding water slowly while mixing).

6.  Add dry ingredients to wet ingredients.   Beat with electric mixer on low speed for 2 minutes, until smooth.   Pour batter evenly into pan(s).

7.  If you are using 2 nine-inch pans, bake for 30 to 35 minutes.

8.  If using one 13x9-inch pan, bake 35 to 40 minutes.

9.  Remove from oven and allow to cool to room temperature before removing from pan and / or  frosting.  Frost cake with icing and serve.