Hershey’s Old-Fashioned Cake
This old-fashioned Hershey’s chocolate cake recipe first appeared on the back of the Hershey’s Cocoa tin over a century ago. Today, it remains a timeless tradition for many families. Make from scratch with butter and cocoa powder, it’s sure to become your new favorite.
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Ingredients
- 3/4 cup butter or margarine (1-1/2 sticks), softened
- 1-2/3 cups sugar
- 3 eggs
- 1 teaspoon vanilla extract
- 2 cups all purpose flower
- 2/3 cup Hershey’s cocoa
- 1-1/4 teaspoons baking soda
- 1 teaspoon salt
- 1-1/3 water
- 1/2 cup hard peppermint candy finely crushed (optional)
- Additional crushed hard peppermint candy (optional)
One Bowl Buttercream Frosting
- 6 tablespoons butter or margarine, softened
- 2-2/3 cups powdered sugar
- 1/2 cup HERSHEY'S Cocoa
- 1/3 cup milk
- 1 teaspoon vanilla extract
Directions
- 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. Makes 12 servings
One Bowl Buttercream Frosting
- Beat butter in medium bowl. Add powdered sugar and cocoa alternately with milk, beating to spreading consistency (additional milk may be needed). Stir in vanilla. About 2 cups frosting.
Chocolate Cupcakes
- Fill paper-lined muffin cups (2-1/2 inches in diameter) 2/3 full with batter.
- Bake at 350°F for 20 to 25 minutes; cool. Frost. About 2-1/2 dozen cupcakes.
