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

Ingredients

  • 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

Instructions

    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.


Comments

dkaik Says... 16 Nov 2009 , 2:17am

Thank you so much. I have been looking for this recipe for many years. Donna

liketobake1998 Says... 22 Nov 2009 , 12:02am

Sorry, but I didn't care for these as a cupcake recipe at least. Really kind of dry and crunchy.

deMuralist Says... 1 Feb 2010 , 12:50pm

I added 4T of buttermilk powder, which gave it a little more complex flavor

Miag829 Says... 31 Jul 2010 , 3:34am

I have made this cake several times and each time it gets better! Thanks for sharing!

cakeapprentice1923 Says... 5 Aug 2010 , 12:21pm

OH MY GOD!!! this is the best chocolate cake i have ever tasted!! no more box cake for me. have any other good cake recipes? i made this last night for my parents and lil bro and they loved it!!!:O :P

jasminecab312 Says... 23 Sep 2010 , 2:32pm

I just made this cake for a baby shower (first from scratch cake!) and it was fantabulous!! Very moist and dense, not too dense, but cuts/carves well! DEF keeping this recipe!


Login To Leave A Comment