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Killer Chocolate Cake

September 17th, 2012 | Posted by Annette in Perspectives

I make this every now and then when we want some­thing extra spe­cial for dessert. This recipe is actu­ally from Hershey’s, and it is oh soooooooo good! The bat­ter is very thin and con­se­quen­tially the cake can fall if it is not han­dled with care, or removed from the oven too soon. But even if it falls, it really tastes good. YUM!


Hershey’s “Per­fectly Choco­late” Choco­late Cake

2 C sugar

1 3/4 C all-purpose flour

3/4 C Hershey’s Cocoa

1 1/2 tsp bak­ing powder

1 1/2 tsp bak­ing soda

1 tsp salt

2 eggs

1 C milk

1/2 C veg­etable oil (olive oil tastes the best!)

2 tsp vanilla extract

1 C boil­ing water

Per­fectly Choco­late” Choco­late frosting


1. Heat oven to 350 degrees. Grease and flour two 9-inch round bak­ing pans, or one 13 x 9 pan.

2. Com­bine dry ingre­di­ents in large bowl. Add eggs, milk, oil, and vanilla. Beat on medium speed for 2 min­utes. Stir in boil­ing water (bat­ter will be thin). Pour into pans.

3. Bake 30–35 min­utes, or until wooden pick inserted in cen­ter comes out clean. (Do not under bake or it may fall.) Cool 10 min, remove from pans to wire racks. Cool com­pletely. Frost with pecan and coconut frost­ing, or frost with “Per­fectly Choco­late” Choco­late Frost­ing. Makes 10–12 servings.


Per­fectly Choco­late” Choco­late Frosting

1 stick (1÷2 C) butter

2/3 C Hershey’s Cocoa

3 C pow­dered sugar

1/3 C millk

1 tsp vanilla extract


1. Melt but­ter. Stir in cocoa.

2. Alter­nately add pow­dered sugar and milk, beat­ing on med. speed to spread­ing con­sis­tency. Add more milk, if needed. Stir in vanilla. About 2 cups frosting.

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