Table of Contents
For Hershey’s chocolate cake. Butter, for the pans. 2 cups granulated sugar. 1 3/4 cups all-purpose flour, plus more for the pans. 3/4 cup Hershey’s Cocoa. 2 tablespoons instant espresso. 1 1/2 teaspoons baking powder. 1 1/2 teaspoons baking soda.
Hershey’s Disappearing Chocolate cake, aka Hershey’s Prize Chocolate Cake (1978) Generously grease and flour two 9-inch round cake pans. Cream butter, shortening, sugar and vanilla until light and fluffy; blend in eggs. Combine baking soda, cocoa, flour, baking powder and salt in bowl; add alternately with milk to batter.
This Hershey’s chocolate cake needs no introduction, as it’s been around for almost a century. If you’ve never made it, you’re in for an old-fashioned treat.
This Hershey’s chocolate cake recipe with frosting is an old-fashioned classic American dessert that will never, ever disappoint. Simple and simply the best. This Hershey’s chocolate cake needs no introduction, as it’s been around for almost a century. If you’ve never made it, you’re in for an old-fashioned treat.
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