HERSHEY'S Classic Chocolate Cake

HERSHEY'S Classic Chocolate Cake

Made with:

HERSHEY'S Cocoa, Natural (Item# 63505)

3 (9-inch) layer cakes


3 lbs. (6 cups) sugar
1 lb. 10 oz. (5-1/4 cups) all-purpose flour
8 oz. (2-1/4 cups) HERSHEY'S Cocoa, Natural (Item# 63505)
4-1/2 tsp. baking powder
4-1/2 tsp. baking soda
1 Tbsp. salt
10-1/2 oz. (6 large) eggs
24 oz. (3 cups) milk
12 oz. (1-1/2 cups) vegetable oil
1 oz. (2 Tbsp.) vanilla extract
24 oz. (3 cups) boiling water
12 oz. (1-1/2 cups) salted butter, softened
3 lbs. (12 cups) powdered sugar
8 oz. (2-1/4 cups) HERSHEY'S Cocoa, Natural (Item# 63505)
10 oz. (1-1/4 cups) milk
3/4 oz. (1-1/2 Tbsp.) vanilla extract


    1. Heat convection oven to 300°F (standard oven: 350°F). Generously spray with vegetable cooking spray and flour six (9-inch) round baking pans.
    2. Prepare CHOCOLATE CAKE: Blend together sugar, flour, HERSHEY'S Cocoa, baking powder, baking soda and salt in 20 qt. bowl of mixer fitted with paddle attachment. Mix on low speed 30 seconds. Gradually add eggs, milk, oil and vanilla; continue mixing on medium speed 2 minutes. Stir in boiling water until well blended (batter will be thin). Pour approximately 24 oz. (3 cups) batter into each prepared pan.
    3. Bake 20 to 25 minutes* or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.
    4. Prepare CHOCOLATE BUTTERCREAM FROSTING: Mix butter in 20 qt. bowl of mixer fitted with paddle attachment until creamy. Add powdered sugar and HERSHEY'S Cocoa alternately with milk, mixing to spreading consistency (additional milk may be needed). Blend in vanilla.
    5. Frost cake with CHOCOLATE BUTTERCREAM FROSTING (approximately 3 cups per layer cake). Makes 10 to 12 servings per cake.
    *If using convection oven, rotate pans one-half turn (180°) after 15 minutes of baking.
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