Perfectly Chocolate Cake Bites

Perfectly Chocolate Cake Bites

Made with:

HERSHEY'S Cocoa, Natural (Item# 63505)


2 lbs. (4 cups) sugar
1 lb. 2 oz. (3-1/2 cups) all-purpose flour
5-1/4 oz. (1-1/2 cups) HERSHEY'S Cocoa, Natural (Item# 63505)
3 tsp. baking powder
3 tsp. baking soda
2 tsp. salt
7 oz. (4 large) eggs
16 oz. (2 cups) milk
8 oz. (1 cup) vegetable oil
4 tsp. vanilla extract
16 oz. (2 cups) boiling water
1 lb. (2 cups) salted butter, melted
9-1/3 oz. (2-2/3 cups) HERSHEY'S Cocoa, Natural (Item# 63505)
3 lbs. (12 cups) powdered sugar
10-1/2 oz. (1-1/3 cups) milk
4 tsp. vanilla extract


    1. Heat convection oven to 300°F (standard oven: 350°F). Line one 13x18x2-inch baking pan with foil, extending over edges. Generously spray with vegetable cooking spray and flour foil.
    2. Prepare CHOCOLATE CAKE: Stir together sugar, flour, HERSHEY'S Cocoa, baking powder, baking soda and salt in large bowl of mixer fitted with paddle attachment. Add eggs, milk, oil and vanilla; mix on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pan.
    3. Bake 30 to 45 minutes* or until wooden pick inserted in center comes out clean. Cool completely in pan on wire rack.
    4. Prepare PERFECTLY CHOCOLATE FROSTING: Stir melted butter and HERSHEY'S Cocoa in large bowl of mixer with paddle attachment. Alternately add powdered sugar and milk, mixing to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla.
    5. Use foil to lift cake out of pan; remove foil. Split cake in half horizontally. Place 1 half cake layer back in pan (cake may break apart while transferring). Press cake layer gently in bottom of pan. Spread 4 cups frosting over cake layer; place remaining cake layer on top, pressing gently. Spread remaining frosting on top of cake. Cover; refrigerate at least 2 hours before serving. Garnish as desired.
    *If using convection oven, rotate pan one-half turn (180°) after 15 minutes of baking.
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