This is the old recipe that was on the Hershey’s Cocoa can years ago. Hershey does not have it on their site. I used it numerous times to make Wilton’s stand up bear cakes. It is moist/dense and holds up well for 3D Cakes, plus everyone always loved it.
Hershey’s Chocolate Collector’s Cocoa Cake
- 3/4 cup butter or margarine
- 1 3/4 cups sugar
- 2 eggs
- 1 teaspoon vanilla
- 2 cups unsifted all purpose flour
- 3/4 cup Hershey’s Cocoa
- 1 1/4 teaspoon bakinng soda
- 1/2 teaspoon salt
- 1 1/3 cups water
- Cream butter or margarine and sugar until light and fluffy. Add eggs and vanilla. Beat one minute at medium speed. Combiine flour, cocoa, baking soda, and salt. Add alternately with water to creamed mixture. Pour batter into 2 greased and floured cake pans. Bake at 350 for 35 to 40 minutes for 8 inch pans: 30 to 35 minutes for 9 inch pans. Cool 10 minutes: remove from pans. Cool completely and frost with Chocolate Buttercream Frosting.