Hershey’s Nostalgic Chocolate Cake Recipe:
Skill Level:IntermediatePrep Time:20 Minutes
3/4 cup (1-1/2 sticks) butter or margarine , softened 1-2/3 cups sugar 3 eggs 1 teaspoon vanilla extract 2 cups all-purpose flour 2/3 cup HERSHEY’S Cocoa 1-1/4 teaspoons baking soda 1 teaspoon salt 1/4 teaspoon baking powder 1-1/3 cups water 1/2 cup finely crushed hard peppermint candy (optional) ONE-BOWL BUTTERCREAM FROSTING (recipe follows) Additional crushed hard peppermint candy (optional)
1 Heat oven to 350°F. Grease and flour two 9-inch round baking pans or one 13x9x2-inch baking pan.
2 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.
3 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.
4 Frost with ONE-BOWL BUTTERCREAM FROSTING. Just before serving, garnish with peppermint candy, if desired. 8 to 10 servings.
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
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.