EXTREME CHOCOLATE CAKE
A rich moist chocolate cake with a chocolate buttercream icing. This is the best cake in the world!
Provided by RACH56
Categories Desserts Cakes Chocolate Cake Recipes
Time 1h5m
Yield 12
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch cake pans.
- Use the first set of ingredients to make the cake. In a medium bowl, stir together the sugar, flour, cocoa, baking soda, baking powder and salt. Add the eggs, milk, oil and vanilla, mix for 3 minutes with an electric mixer. Stir in the boiling water by hand. Pour evenly into the two prepared pans.
- Bake for 30 to 35 minutes in the preheated oven, until a toothpick inserted comes out clean. Cool for 10 minutes before removing from pans to cool completely.
- To make the frosting, use the second set of ingredients. Cream butter until light and fluffy. Stir in the cocoa and confectioners' sugar alternately with the milk and vanilla. Beat to a spreading consistency.
- Split the layers of cooled cake horizontally, cover the top of each layer with frosting, then stack them onto a serving plate. Frost the outside of the cake.
Nutrition Facts : Calories 654.8 calories, Carbohydrate 111.1 g, Cholesterol 64.2 mg, Fat 24.6 g, Fiber 5.8 g, Protein 7.3 g, SaturatedFat 10.5 g, Sodium 524.3 mg, Sugar 87.6 g
HERSHEY'S "PERFECTLY CHOCOLATE" CHOCOLATE CAKE
Hershey's "perfectly chocolate" chocolate cake with 5 ingredient chocolate frosting is our favorite homemade chocolate cake recipe.
Provided by Lauren Allen
Categories Dessert
Time 40m
Number Of Ingredients 16
Steps:
- Heat oven to 350°F. Line two 8 inch round baking pans with parchment paper and then spray lightly with non-stick cooking spray. Set aside.
- Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl.
- Add eggs, milk, oil and vanilla and mix until well combined.
- Stir in boiling water (or hot coffee). Batter will be thin, but that's okay! Pour batter into prepared pans.
- Bake 30 to 35 minutes or until a toothpick inserted in the center of the cake comes out clean.
Nutrition Facts : Calories 383 kcal, Carbohydrate 63 g, Protein 4 g, Fat 14 g, SaturatedFat 10 g, Cholesterol 37 mg, Sodium 328 mg, Fiber 2 g, Sugar 48 g, ServingSize 1 serving
HERSHEY'S LIGHT CHOCOLATE CAKE
Make and share this Hershey's Light Chocolate Cake recipe from Food.com.
Provided by internetnut
Categories Dessert
Time 15m
Yield 2 cakes, 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 350.
- Grease 2 8" round cake pans.
- In a bowl stir in flour, cocoa and baking soda.
- In a saucepan heat corn oil and stir in sugar until melted.
- Remove from heat.
- Add milk, white vinegar and vanilla extract to mix in saucepan and stir.
- Add the dry ingredients then whisk till blended.
- Pour evenly into cake pans.
- Bake 20 minutes or until toothpick comes out clean.
- Cool.
- Fill and frost top.
- Refrigerate.
Nutrition Facts : Calories 453.1, Fat 10.3, SaturatedFat 2.9, Cholesterol 8.5, Sodium 347.1, Carbohydrate 86.6, Fiber 3.4, Sugar 50.3, Protein 7.4
EXTREME CHOCOLATE CAKE
I'm not sure where this came from, but this is Tom's favorite chocolate cake. Be warned, it's chocolate-chocolate... :-) I make it once per year, on his birthday.
Provided by CandyTX
Categories Dessert
Time 1h5m
Yield 12 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch cake pans. This cake is known for sticking, you may want to cut out parchment circles to fit your pan, place in bottom of pan. If you use cocoa powder instead of flour, you won't get that white residue.
- Use the first set of ingredients to make the cake. In a medium bowl, stir together the sugar, flour, cocoa, baking soda, baking powder and salt. Add the eggs, milk, oil and vanilla, mix for 3 minutes with an electric mixer. Stir in the boiling water by hand. Pour evenly into the two prepared pans (note that the batter will be thin, it's supposed to be - promise!).
- Bake for 30 to 35 minutes in the preheated oven, until a toothpick inserted comes out clean. Cool for 10 minutes before removing from pans to cool completely. The times are approximate, it can take longer depending on the weather and your oven.
- To make the frosting, use the second set of ingredients. Cream butter until light and fluffy. Stir in the cocoa and confectioners' sugar alternately with the milk and vanilla. Beat to a spreading consistency.
- Split the layers of cooled cake horizontally, cover the top of each layer with frosting, then stack them onto a serving plate. Frost the outside of the cake.
- NOTE: For a REALLY rich cake, use Dutch Processed cocoa. Seriously, I would almost insist that you do. It really does make it SO yummy.
Nutrition Facts : Calories 658.5, Fat 25, SaturatedFat 10.8, Cholesterol 66.2, Sodium 532.1, Carbohydrate 111.7, Fiber 5.8, Sugar 85.9, Protein 7.3
HERSHEY'S "PERFECTLY CHOCOLATE" CHOCOLATE CAKE
A very rich chocolate cake perfect for chocolate lovers! Frost with Hershey's recipe for "Perfectly Chocolate" Chocolate Frosting (recipe included here). I've also included directions for cake variations including 1 pan cake, 3 layer cake, bundt cake and cupcakes.
Provided by Hoddevik
Categories Dessert
Time 45m
Yield 10-12 serving(s)
Number Of Ingredients 16
Steps:
- Heat oven to 350 degrees, Grease and flour two 9-inch round baking pans.
- Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.
- Bake 30-35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with "Perfectly Chocolate" chocolate frosting.
- "Perfectly Chocolate" Chocolate Frosting.
- Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount of additional milk, if needed. Stir in vanilla. Makes about 2 cups frosting.
- Cake Variations:.
- One-Pan cake: Grease and flour 13x9x2-inch baking pan. Heat oven to 350 degrees. Pour batter into prepared pan. Bake 35-40 minutes. Cool completely. Frost.
- Three Layer Cake: Grease and flour three 8-inch round baking pans. Heat oven to 350 degrees. Pour batter into prepared pans. Bake 30-35 minutes. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost.
- Bundt Cake: Grease and flour 12-cup bundt pan. Heat oven to 350 degrees. Pour batter into prepared pan. Bake for 50-55 minutes. Cool 15 minutes; remove from pan to wire rack. Cool completely. Frost.
- Cupcakes: Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Heat oven to 350 degrees. Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. Frost. Makes about 30 cupcakes.
HERSHEY'S EXTREME CHOCOLATE CAKE RECIPE - (4.4/5)
Provided by á-31244
Number Of Ingredients 18
Steps:
- CAKE: Preheat oven to 350°F. Grease and flour two 9 inch cake pans. In a medium bowl, stir together the sugar, flour, cocoa, baking soda, baking powder and salt. Add eggs, milk, oil and vanilla Mix for 3 minutes with an electric mixer. Stir in the boiling water by hand. Pour evenly into the two prepared pans. Bake for 30 to 35 minutes, until a toothpick inserted comes out clean. Cool for 10 minutes before removing from pans to cool completely. FROSTING: Cream butter until light and fluffy. Stir in cocoa and confectioners' sugar alternately with the milk and vanilla. Beat to a spreading consistency. TO FROST: Split the layers of cooled cake horizontally. Cover the top of each layer with frosting, then stack them onto a serving plate. Frost the outside of the cake.
HERSHEY'S "PERFECTLY CHOCOLATE" CHOCOLATE CAKE
This recipe makes decadent chocolate cake and delicious chocolate cupcakes. Don't skip the silky frosting, it's the best part!
Provided by The Hershey Company
Categories Cake Dessert Bake Chocolate
Yield Makes 1 9" double layer cake (with variations for 1 9x13" sheet, 8" triple layer, or bundt cake or 30 cupcakes)
Number Of Ingredients 18
Steps:
- Make the cake:
- Preheat oven to 350°F. Grease and flour two 9-inch round baking pans.
- Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil, and vanilla; beat on medium speed of an electric mixer for 2 minutes. Stir in boiling water. Pour batter into prepared pans.
- Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with "Perfectly Chocolate" Chocolate Frosting.
- Make the "Perfectly Chocolate" Chocolate Frosting:
- Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency.
- Add small amount additional milk, if needed. Stir in vanilla.
- One-Pan (Sheet) Cake Variation:
- Preheat oven to 350° F. Grease and flour 13x9x2-inch baking pan. Pour batter into prepared pan. Bake 35 to 40 minutes or until wooden pick inserted in center comes out clean. Cool completely. Frost.
- Three-Layer Cake Variation:
- Preheat oven to 350° F. Grease and flour three 8-inch round baking pans. Pour batter into prepared pans. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost.
- Bundt Cake Variation:
- Preheat oven to 350° F. Grease and flour 12-cup fluted tube pan. Pour batter into prepared pan. Bake 50 to 55 minutes or until wooden pick inserted in center comes out clean. Cool 15 minutes; remove from pan to wire rack. Cool completely. Frost.
- Cupcake Variation:
- Preheat oven to 350°F. Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Fill cups 2/3 full with batter and bake 22 to 25 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost.
- This recipe is made available as a courtesy by the Hershey Company.
LIGHTER HERSHEY'S CHOCOLATE CAKE
I used the Hershey's cocoa recipe for a starter and made adjustments for this much healthier version. It is made with no oil, only one egg and has loads of taste. For my birthday earlier in the year, I tried to make a healthy chocolate cake, and it was so bad I had to throw it away. I don't think anyone would be throwing this one away :) It is very light and fluffy, full of chocolate flavor and for many, many fewer calories. Oh, and did I mention it's dairy-free as well?! Update: I tried reducing the sugar amount even more to 1/4 cup, but it resulted in a more spongy texture, rather than the fluffy you get using 1/2 cup sugar.....just wanted to post, for all those out there like me trying to see how much sugar could be eliminated ;)
Provided by FoodExplorer
Categories Dessert
Time 40m
Yield 10-12 serving(s)
Number Of Ingredients 14
Steps:
- Heat oven to 350*.
- Grease and flour two 9" round (or square!) pans.
- Mix the Splenda through the salt ingredients together in a large bowl.
- Add in the egg and egg whites, vanilla, soymilk, 1/2 cup water, and applesauce; mix well until all ingredients are well blended.
- Pour in boiling water and stir.
- Pour batter into pans.
- Bake for about 30 minutes, checking five minutes before done, just in case :) Make sure a fork comes out clean when inserted into cake.
- Cool 10 minutes in the pans, then remove to cool completely.
- Frost if desired, but I find this nice enough just by itself!
- Hope you enjoy :).
Nutrition Facts : Calories 158.3, Fat 1.9, SaturatedFat 0.7, Cholesterol 21.1, Sodium 387, Carbohydrate 32.5, Fiber 3, Sugar 10.4, Protein 5.4
HERSHEY'S CHOCOLATE CAKE WITH FROSTING
One night I was craving chocolate cake, but we didn't have a mix and I didn't feel like going to the store. I looked on the back of a box of Hershey's Cocoa and found this recipe. It is just a basic chocolate cake with chocolate frosting, but it is DIVINE. My husband and I both LOVE it and think it is the best cake ever. I will never make chocolate cake from a box again.
Provided by Lydias Mama
Categories Dessert
Time 1h10m
Yield 1 cake, 8 serving(s)
Number Of Ingredients 16
Steps:
- CAKE DIRECTIONS: Heat oven to 350 degrees F.
- Combine dry ingredients in large bowl.
- Add eggs, milk, oil and vanilla.
- Beat on medium speed 2 minutes.
- Stir in boiling water (batter will be thin).
- Pour into 2 greased and floured 9" round pans.
- Bake 30-35 minutes or until toothpick inserted in center comes out clean.
- Cool 10 minutes, then remove to wire racks and cool completely.
- Frost with "Perfectly Chocolate" Chocolate Frosting.
- This also makes about 30 cupcakes.
- FROSTING DIRECTIONS: Melt butter.
- Stir in cocoa.
- Alternately add powdered sugar and milk, beating on medium speed to spreading consistency.
- Add more milk, if needed.
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HERSHEY'S "PERFECTLY CHOCOLATE" CHOCOLATE CAKE
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- Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with "Perfectly Chocolate" Chocolate Frosting.
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