This old-fashioned HERSHEY'S chocolate cake recipe first appeared on the back of HERSHEY'S Cocoa tin over a century ago. Today, it remains a timeless tradition for many families. Made from scratch with butter and cocoa powder, it's sure to become your new favorite.
Make our One-Bowl Buttercream Frosting to complete the recipe as shown in the image.
Heat oven to 350°F. Grease and flour two 9-inch round baking pans or one 13x9x2-inch baking pan.
Combine butter, sugar, eggs and vanilla in large bowl; beat on high speed of mixer 3 minutes. Stir together flour, cocoa, baking soda, salt and baking powder; add alternately with water to butter mixture, beating until blended. Add candy, if desired. 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 "One-Bowl Buttercream Frosting". Just before serving, garnish with peppermint candy, if desired.
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet 2,000 calories a day is used for general nutritional advice.