COOKIES AND CREAM HERSHEY CAKE RECIPES

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HERSHEY'S "PERFECTLY CHOCOLATE" CHOCOLATE CAKE RECIPE ...



Hershey's "Perfectly Chocolate" Chocolate Cake Recipe ... image

This recipe makes decadent chocolate cake and delicious chocolate cupcakes. Don't skip the silky frosting, it's the best part!

Provided by The Hershey Company

Total Time 1 hour 30 minutes

Cook Time 45 minutes

Yield Makes 1 9" double layer cake (with variations for 1 9x13" sheet, 8" triple layer, or bundt cake or 30 cupcakes)

Number Of Ingredients 16

2 cups sugar
1 3/4 cups all-purpose flour
3/4 cup Hershey's Cocoa powder
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
1/2 cup butter
2/3 cup Hershey's Cocoa Powder
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract

Steps:

  • Preheat 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 an electric mixer for 2 minutes. Stir in boiling water. 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.
  • 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.
  • Preheat oven to 350° F. Grease and flour 13x9x2-inch baking pan. Pour batter into prepared pan. Bake 35 to 40 minutes or until wooden pick inserted in center comes out clean. Cool completely. Frost.
  • Preheat oven to 350° F. Grease and flour three 8-inch round baking pans. 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.
  • Preheat oven to 350° F. Grease and flour 12-cup fluted tube pan. Pour batter into prepared pan. Bake 50 to 55 minutes or until wooden pick inserted in center comes out clean. Cool 15 minutes; remove from pan to wire rack. Cool completely. Frost.
  • Preheat oven to 350°F. Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Fill cups 2/3 full with batter and bake 22 to 25 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost.
  • This recipe is made available as a courtesy by the Hershey Company.

SOUR CREAM CHOCOLATE CAKE WITH GLOSSY CHOCOLATE FROSTING ...



Sour Cream Chocolate Cake with Glossy Chocolate Frosting ... image

This drool-worthy sour cream chocolate cake is extra dark and ultra moist, with a gorgeous glossy frosting. No mixer required! Use 2-3 tablespoons black cocoa in both the cake and frosting for the deepest color and flavor.

Provided by Love and Olive Oil

Total Time 2 hours

Cook Time 35 minutes

Yield 1 8-inch cake (about 12 servings)

Number Of Ingredients 19

7/8 cup (110g) all-purpose flour
7/8 cups (175g) granulated sugar
1/2 cup (45g) Dutch-process cocoa powder, sifted*
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon fine sea salt
1/3 cup (80g) full fat sour cream
1/4 cup (56g) vegetable oil
1 large egg, at room temperature
2 teaspoons vanilla extract
100mL (a little under 1/2 cup) hot brewed coffee or hot water
1/3 cup (80g) heavy cream
1/4 cup (56g) unsalted butter, cut into chunks
2 oz (56g) good quality dark chocolate (60-70%), finely chopped
1/3 cup (100g) granulated sugar
1/3 cup (30g) Dutch-process cocoa powder, sifted*
1/3 cup (80g) full fat sour cream, at room temperature
1 teaspoon vanilla extract
pinch fine sea salt

Steps:

  • For Chocolate Cake:Preheat oven to 325 degrees F. Lightly butter or grease the bottom and sides of an 8-inch round baking pan; line the bottom with a round of parchment paper.In a bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder and salt.In another bowl or 2-cup glass measuring cup, whisk together sour cream, oil, eggs, and vanilla until evenly incorporated. Make a well in the center of the dry ingredients and pour in sour cream mixture. Stir until nearly combined and just a few streaks of dry ingredients remain.Pour in hot coffee or water and stir until smooth (it will start off very sloppy, but will incorporate eventually. Use a whisk if you’re having trouble.)Pour batter into prepared pan, spreading the batter into an even layer.Bake for 35 to 40 minutes or until center is springy and a toothpick inserted near the center comes out with just a few moist crumbs attached (no gooey batter). Remove from oven and let cool on a wire rack until pan is cool enough to touch, then invert on a wire rack to cool completely.For Frosting & Assembly:Combine cream and butter in a small saucepan. Stir gently over medium heat until butter is melted.Remove from heat and stir in chopped chocolate. Gently stir until completely melted (if the residual heat isn’t quite enough to melt the chocolate, return to a low burner for 30 seconds, then remove from heat and continue stirring).Add sugar, cocoa powder, and salt and whisk until incorporated; it will look like a slightly grainy brownie batter at this point.Add sour cream and vanilla and whisk until smooth and shiny. Set aside and let cool until slightly thickened and spreadable, about 15 to 30 minutes depending on the temperature of your kitchen, stirring occasionally to ensure even cooling.Generously spread frosting onto cooled cake, swirling with the back of a spoon or an offset spatula.Slice, serve, and enjoy! Cake will hold at cool room temperature for a few hours, otherwise refrigerate until ready to serve. Store leftovers in an airtight container in the refrigerator for up to 5 days.

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