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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Hershey’s Chocolate Cake Recipe

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This recipe for Hershey’s Chocolate Cake is from Mom’s aka Grandma aka Gigi Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
594g (3 c) granulated sugar
338g (2¾ c + 1 tbsp) all-purpose flour
90g (1 c + 2 tbsp) unsweetened cocoa powder
2.25 tsp baking powder
2.25 tsp baking soda
1½ tsp salt
3 large eg&gs
360g (1½ c) buttermilk
180g (¾ c) oil (vegetable or canola oil)
3 teaspoons vanilla extract
360g (1½ c) hot coffee
Directions:
Directions:
1. Heat oven to 350°F. Line three 8 inch round baking pans with parchment paper and then spray lightly with non-stick cooking spray. Set aside.

2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl.

3. Add eggs, milk, oil and vanilla and mix until well combined.

4. Stir in hot coffee. Batter will be thin. Pour batter into prepared pans.

5. Bake 30 to 35 minutes or until a toothpick inserted in the center of the cake comes out clean.

Cupcakes: Line cupcake pans with paper liners and fill 2/3 full with batter. Bake cupcakes for 22 to 25 minutes. Cool completely completely before frosting. Makes 36-42 cupcakes.
Number Of Servings:
Number Of Servings:
16
Personal Notes:
Personal Notes:
Adapted from Hersheyland with changes

 

 

 

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