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My review
Hershey's ® 'Perfectly Chocolate' Chocolate Cake
HersheysKitchens.com
"A deep chocolate 2 layer cake with chocolate frosting."
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Ingredients
servings 527Original recipe yields 12 servings (1 - 2 layer 9 inch cake)
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Directions
{{model.addEditText}} Print- Heat oven to 350 F. 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 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.
- To make "Perfectly Chocolate" Chocolate Frosting: Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla.
- 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 350 F. 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 350 F. 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 350 F. Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. Frost. About 30 cupcakes.
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Reviews
Read all reviews 507570 Ratings
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Most helpful positive review
3/2/2004
Why, oh why, do people think they can substitute ingredients willy-nilly and still get a good result? This is baking, folks. You need to follow the recipe. This recipe, for example, calls for oi...
Most helpful critical review
7/5/2004
What a huge disappointment! I made this recipe to a "T" and I can't believe how much I don't like it. With all of the wonderful ratings I was just sure we were going to be in chocolate heaven by...
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3/2/2004
Why, oh why, do people think they can substitute ingredients willy-nilly and still get a good result? This is baking, folks. You need to follow the recipe. This recipe, for example, calls for oi...
5/31/2004
This recipe is ingredient for ingredient and amount for amount the recipe on the back of a Hershey's Cocoa can , only they called it Deep Dark Chocolate Cake. The frosting recipe on the can is...
10/31/2005
Ever since I found this recipe, it has been my "tried and true" chocolate cake recipe. I use 1 cup of hot, strong, fresh brewed coffee instead of the boiling water. I have also used evaporated...
7/5/2004
What a huge disappointment! I made this recipe to a "T" and I can't believe how much I don't like it. With all of the wonderful ratings I was just sure we were going to be in chocolate heaven by...
10/23/2013
No wonder this is one of Hershey's enduring, signature recipes. You'll not find a more "perfectly chocolate" chocolate cake. It's easy to mix up, moist, and incredibly chocolate-y. To enhance t...
10/24/2005
I have made this cake for contests and for catering events. People that love chocolate, love this cake!
1/29/2011
This is the best chocolate cake - very moist. It's just two of us so I scaled the reciped for a single layer and baked in my 8 x 8 for 30 - 35 minutes. I didn't melt the butter for the frostin...
3/5/2006
I absolutely love this cake and everyone who has ever eaten this dessert has always praised me for making it! Just a few changed I make...I add half a package of chocolate fudge Jello pudding m...
6/9/2003
Being an American living in the Netherlands, I have a hard time making good cakes. The flour here is higher in gluten than in the USA and many recipes come out the consistency of construction ma...