Description
A vintage Hershey’s chocolate cake recipe from the 1970s that is moist, chocolatey, and perfect for any occasion.
Ingredients
- 1¾ cups all-purpose flour
- ¾ cup Hershey’s unsweetened cocoa powder
- 1½ teaspoons baking powder
- 1½ teaspoons baking soda
- 1 teaspoon salt
- 2 cups granulated sugar
- 2 large eggs, at room temperature
- 1 cup milk (or buttermilk for richer flavor)
- ½ cup vegetable oil
- 2 teaspoons pure vanilla extract
- 1 cup boiling water
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large mixing bowl, combine flour, cocoa powder, baking powder, baking soda, salt, and sugar.
- Add eggs, milk, oil, and vanilla extract to the dry ingredients. Beat on medium speed for about 2 minutes until the batter is smooth.
- Carefully stir in the boiling water. The batter will be thin, which is expected.
- Pour batter evenly into the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let cakes cool in pans for 10 minutes, then remove and transfer to wire racks to cool completely.
- Once cooled, frost with your favorite chocolate frosting and enjoy!
Notes
- For a richer flavor, use buttermilk instead of regular milk.
- The batter will be thin; don’t worry, as this contributes to the cake’s moist texture.
- Allow the cake to cool completely before frosting to avoid the frosting melting.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of the cake)
- Calories: 380
- Sugar: 30g
- Sodium: 320mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 35mg
