Hersheys Perfectly Chocolate Cake

Decorating By eve81 Updated 4 Aug 2010 , 9:59pm by sweetreasures

eve81 Posted 4 Aug 2010 , 9:42pm
post #1 of 3


Is this Hersheys cake a good cake for carving/shaping and if it is can someone please give me the recipe?
I live in Ireland and we dont seem to be able to buy Hersheys around here so i cant get recipe off packet and I've seen quite a few you mention this to be your go-to chocolate cake.

Apologises if this has been posted before, but I did a "search" and couldnt seem to find it.

Many thanks in advance.

2 replies
BosCakes Posted 4 Aug 2010 , 9:59pm
post #2 of 3

hershey's chocolate cake comes out too moist and soft for carving. I use the recipe for Durable Cake for 3D/Sculpted cakes in the most saved recipes on this site. I freeze my cakes before carving, but some people don't think it's necessary.

sweetreasures Posted 4 Aug 2010 , 9:59pm
post #3 of 3

Hi, here is the recipe link http://www.hersheys.com/recipes/recipes/detail.asp?id=184.

It is a great cake. I cannot attest to it's carvability or shaping. I would however recommend not doubling the recipe unless you want chocolate lava all over your oven


* 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

1. Heat oven to 350°F. 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.

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.


1/2 cup (1 stick) butter or margarine
2/3 cup HERSHEY'S Cocoa
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract

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. About 2 cups frosting.

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