Back-of-the-Box Hershey’s Chocolate Cake

I have made this cake and the frosting many times. I usually make a 9×12” cake, so I may have a little frosting left over.

this is “almost” the perfect Hershey’s chocolate cake recipe. They also have the better version, Hershey’s Black magic cake, and instead of boiling water, you use a cup of strong black coffee. An amazing addition, and should never be left out. This recipe has to date back to the 30’s or 40’s.

I have been making this cake for over 40 years. Recently I started adding one tablespoon of espresso powder to the dry ingredients. What a difference that has made it really brought out the deep deep rich chocolate flavor!

I don’t normally like most cakes, other than flourless chocolate and carrot cake, but this was delicious. I didn’t any changes, and it came out perfectly. Making it again today for my son’s birthday.

This cake turned out excellent! It was extremely moist and very chocolaty. I substituted the buttermilk for the whole milk and I added espresso powder to the hot water…delicious! Rich and decadent. We all loved it!

For anyone who’s wants to know if you can bake this in a 13 X 9 pan the answer is yes! I baked it for about 40 minutes. I am in awe of the moistness and flavor of this cake. I just had to come back and add my 5 star review. I didn’t make the homemade frosting. I frosted it with a tub of chocolate fudge frosting. My girlfriends at the office went nuts over it. This is the best homemade chocolate cake I have ever made. The batter scared me a little after adding the hot water. It looked soupy rather than being thick like a batter but I trusted the process. Sure glad I did. You have to try it!!

I used to bake it about 20 years ago. It is a great recipe and I’m going to make it soon. Thanks for reminding me about this delicious chocolate cake!

Butter will not add moisture like oil does. (Per Duff Goldman) It dries the cake out and changes the structure. I also have made this cake for 55 years.

This has been our family birthday cake and other occasions for years! Absolutely the best chocolate cake. I love making it.

Absolutely delicious. Tastes like it’s from an artisan French bakery. Followed recipe for cake except used 1.5 c sugar instead of 2, and it was still very sweet. Frosting was too sweet for my taste, so I borrowed proportions of sugar to fat from Allrecipes vanilla frosting recipes and used: • 1/2 c butter • 2 c powered sugar • 1 c cocoa • 1/3 c milk • 1.5 t vanilla Perfection!

To make it richer I use 1/2 c melted butter not oil

This has been my go-to recipe for years. It was even cupcakes for my daughter’s wedding. We now have dairy and gluten sensitivities in the family. This cake stands up well using oat milk and 1:1 gluten free flour. I also use hot coffee vs boiling water. Bake a little lower (325°) and longer with the GF flour though. Toothpick test comes out with moist crumbs vs clean when done. Family and friends rave and it’s a standard birthday request – either as cake or cupcakes. Can’t believe it GF!

I have been making this Hershey’s cake for over 60 years. Best recipe ever!

This is almost the same recipe I’ve used for many years. I also use buttermilk if I have it. If not, I add 1 T. of vinegar to the milk and also 1 T. instant coffee to the hot water. This produces super moist chocolatey layers that are just sweet enough. I also make chocolate sour cream frosting by replacing the milk with sour cream. I beat the frosting until it’s light and fluffy which keeps the finished product nice and light tasting with buttery over tones. It’s a huge every time.

Edit—-I found my mistake I miss read a tablespoon as a teaspoon and put 3 1/2 tablespoons of baking powder in it. Just finished 2nd attempt and perfect

I have used this cake for over ten years. It’s my go to birthday cake that everyone asks for every year. Follow the recipe and it will turn out well every time.

One of the best chocolate cakes I’ve ever made. I was worried about how thin the cake mixture was, yet it baked up perfect. Definitely a chocolate chocolate cake and for people who like that and I sure do. Next time I’ll do the coffee instead of boiled water others have suggested and see if it works better.

I love this recipe. I will make it again. Next time I will remember the vanilla extract.

I followed the directions. I baked in a bunt pan because I am too lazy to do layers. It was wonderful.

This is by far the best chocolate cake recipe I’ve ever made. It’s simple to make light and not too sweet. I made this exact recipe but I sifted the dry ingredients 3 times because from my experience it’s makes the cake lighter. I definitely used hot black coffee. I haven’t made this recipe in years. I forgot how delicious it is. Please try it, you won’t regret it!

Perfect chocolate cake. Used less powdered sugar than called for in the recipe for the frosting as my family doesn’t care for the sweet frosting