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HERSHEY'S Especially Dark Chocolate Cake

Name: HERSHEY'S Especially Dark Chocolate Cake | Recipes
Prep time: 15 min
Total time: 150 min
Yield: 30 cupcakes
Ingredients: 2 cups sugar; 1-3/4 cups all-purpose flour; 3/4 cup HERSHEY'S SPECIAL DARK Cocoa; 1-1/2 tsp baking powder; 1-1/2 tsp baking soda; 1 tsp salt; 2 eggs; 1 cup milk; 1/2 cup vegetable oil; 2 tsp vanilla extract; 1 cup boiling water; 1/2 cup butter or margarine (1 stick); 2/3 cup HERSHEY'S SPECIAL DARK Cocoa; 3 cups powdered sugar; 1/3 cup milk; 1 tsp vanilla extract

Details

Timing
Timing
Total:: 2 Hr. 30 Min.
Bake:: 30 Min.
Prep:: 15 Min.
Skill Level:: Intermediate
Yields:: 30 cupcakes

Indulge your dark side with this doubly decadent HERSHEY’S dark chocolate cake recipe topped with “especially dark” chocolate frosting. You can use a cake pan for a full-size dark chocolate cake, or you can divide the batter into a muffin tin for a cupcake variation. Using HERSHEY’S SPECIAL DARK cocoa, this rich dark chocolate cake recipe is perfect for birthday celebrations, holidays and everyday special moments. With HERSHEY’S dark chocolate cake mix, you’ll soon be baking treats that please your taste buds and delight your friends and family members throughout the year.

Ingredients & Directions

Prep Time: 15 minutes
Bake Time: 30 minutes
Cool Time: 1 hour 30 minutes

Ingredients

2 cups

sugar
1-3/4 cups

all-purpose flour
3/4 cup

HERSHEY'S SPECIAL DARK Cocoa
1-1/2 tsp

baking powder
1-1/2 tsp

baking soda
1 tsp

salt
2

eggs
1 cup

milk
1/2 cup

vegetable oil
2 tsp

vanilla extract
1 cup

boiling water
"Especially Dark" Chocolate Frosting
1/2 cup

butter or margarine (1 stick)
2/3 cup

HERSHEY'S SPECIAL DARK Cocoa
3 cups

powdered sugar
1/3 cup

milk
1 tsp

vanilla extract

READY TO MAKE THIS?

Step-By-Step Directions

Equipment Needed 

oven

mixing bowl

mixer

measuring cups

rubber scraper

muffin tin

muffin cups

(2) 9-inch baking pans

Heat oven to 350°F. Grease and flour two 9-inch round baking pans or line 28 to 30 muffin cups (2-1/2 inches in diameter) with paper bake cups.

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 or fill cups about 2/3 full with batter.

Bake 30 to 35 minutes for round pans or 22 to 25 minutes for cupcakes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with "Especially Dark" Chocolate Frosting.

"Especially Dark" 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.

Additional questions?

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