Ingredients
Chocolate Cake
Adapted from Hershey’s
- 2 cups sugar
- 1 & 3/4 cups flour
- 3/4 cup cocoa powder
- 1 & 1/2 teaspoons baking powder
- 1 & 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 eggs
- 1 cup milk or heavy Cream
- 1/2 cup vegetable oil
- 2 teaspoons vanilla
- 1 cup boiling water
- For the Whipped Cream Cheese Buttercream
- 1 cup cream cheese
- 3/4 cup butter
- 1/2 tablespoon vanilla extract
- 4 cups powdered sugar
For the Chocolate Cream Cheese Buttercream
- 3/4 cup of butter
- 3/4 cup of cream cheese
- 1 & 3/4 cups Hersheys cocoa powder
- 5 cups powdered sugar
- 1/2 cup + 3 tablespoons whole Milk
- 2 teaspoons vanilla extract
Instructions
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.
- Instructions next page
