Commercial RecipeHERSHEY'S Blackout Cake

Name: Commercial HERSHEY'S Blackout Cake
Yield: 3 (9-inch) layer cakes
Ingredients: 3 lbs. sugar; 1 lb. 7 oz. all-purpose flour; 10-1⁄2 oz. HERSHEY'S Cocoa, Natural (Item# 63505); 1-1⁄2 Tbsp. baking soda; 1-1⁄2 Tbsp. baking powder; 1 Tbsp. salt; 10-1⁄2 oz. (6 large) eggs; 3 egg yolks; 24 fl. oz. buttermilk; 12 oz. salted butter, melted; 1 oz. vanilla extract; 24 fl. oz. brewed coffee; CHOCOLATE FILLING; 10 oz. (2 cups) vanilla or chocolate cook & serve and pie filling mix; 36 fl. oz. milk; 1 lb. 2 oz. HERSHEY'S SPECIAL DARK Chocolate Chips (Item# 14122); PERFECTLY CHOCOLATE CHOCOLATE FROSTING; 12 oz. salted butter, melted; 7 oz. HERSHEY'S Cocoa, Natural (Item# 63505); 2 lbs. 4 oz. powdered sugar; 8 fl. oz. milk; 1⁄2 oz. vanilla extract

Details

Time: 0 minutes
Yields: 3 (9-inch) layer cakes

Did you know blackout cake was invented during World War II in a nod to mandatory blackouts to protect the Brooklyn Navy Yard? This dark, triple-chocolate delight still thrives 80 years later. And no wonder. Chocolate cake with chocolate filling and chocolate frosting is a timeless path to happiness.

Ingredients & Directions

Ingredients

3 lbs.

sugar
1 lb. 7 oz.

all-purpose flour
10-1⁄2 oz.

HERSHEY'S Cocoa, Natural (Item# 63505)
1-1⁄2 Tbsp.

baking soda
1-1⁄2 Tbsp.

baking powder
1 Tbsp.

salt
10-1⁄2 oz. (6 large)

eggs
3

egg yolks
24 fl. oz.

buttermilk
12 oz.

salted butter, melted
1 oz.

vanilla extract
24 fl. oz.

brewed coffee
CHOCOLATE FILLING
10 oz. (2 cups)

vanilla or chocolate cook & serve and pie filling mix
36 fl. oz.

milk
1 lb. 2 oz.

HERSHEY'S SPECIAL DARK Chocolate Chips (Item# 14122)
PERFECTLY CHOCOLATE CHOCOLATE FROSTING
12 oz.

salted butter, melted
7 oz.

HERSHEY'S Cocoa, Natural (Item# 63505)
2 lbs. 4 oz.

powdered sugar
8 fl. oz.

milk
1⁄2 oz.

vanilla extract

READY TO MAKE THIS?

Directions

Heat convection oven to 300°F (standard oven: 350°F). Generously spray with vegetable cooking spray and flour six (9-inch) springform or round baking pans.

Blend together sugar, flour, HERSHEY'S Cocoa, baking soda, baking powder and salt in 20 qt. bowl of mixer fitted with paddle attachment. Mix on low speed 30 seconds. Gradually add eggs, egg yolks, buttermilk, butter and vanilla; continuing mixing on medium speed 2 minutes or until well blended. Blend in coffee until well blended. Evenly divide batter into each prepared pan.

Bake 20 to 35 minutes* or until wooden pick inserted in center comes out clean. Meanwhile, prepare CHOCOLATE FILLING. When cake is done, cool 10 minutes; remove from pans to wire rack. Cool completely.

Prepare CHOCOLATE FILLING: With wire whisk, stir together pudding mix** and milk in large heavy-bottomed saucepan. Cook over medium heat, stirring constantly until mixture comes to a full boil; remove from heat. Add HERSHEY'S SPECIAL DARK Chocolate Chips; stir until chips are melted and mixture is smooth. Pour into large glass bowl; press plastic wrap directly onto surface. Cool completely. Spread approximately 1 lb. 5 oz. CHOCOLATE FILLING over top surface of each of three cake layers; top each layer with a second cake layer. Refrigerate 30 minutes or until filling is set.

Prepare "PERFECTLY CHOCOLATE" CHOCOLATE FROSTING: Mix melted butter and HERSHEY'S Cocoa in 20 qt. bowl of mixer fitted with paddle attachment. Mix on low speed 30 seconds. Alternately add powdered sugar and milk; continue mixing on medium speed to spreading consistency (additional milk may be needed). Blend in vanilla. Evenly divide and frost each cake. Cover; refrigerate at least 2 hours before serving. Makes 10 to 12 servings per cake.