Hershey’s “Perfectly Chocolate” Chocolate Cake

The other day I had a craving for something chocolate. You know the craving that won’t let you go. It is the one where it is all that you can think about until you break down and eat whatever you are craving. I decided on chocolate cake, because Mike is not the biggest chocolate lover, like I am. I surely didn’t want to over indulge too much, so by making chocolate cake I knew that Mike would help me eat it.

To be exact I made chocolate cupcake, that way I could freeze some for a later time. Yes, these cupcakes froze nicely. When we took some out of the freezer a couple of days later they were as tasty as when I had first baked them. This is always a good thing.

I love making cakes from scratch, when Mike and I first got married I only baked cake that way . I didn’t like to make cakes from a cake mix; I didn’t think they were as good as my homemade ones. Well then 4 babies came along and I didn’t have the time as I did before and the cake mixes started tasting better and better. Now that the kids are grown I am getting back into baking cakes from scratch.

I found the recipe at hersheys.com. I guess that is quite obvious, since Hershey’s is in the name of the recipe. The reason I chose this cake recipe was it was different from anything I had made before in a cake. It had a cup of milk and a cup of boiling water. Now I have made cakes with boiling water before and cakes with milk, but never so much liquid.

In fact Mike walked into the kitchen when I was filling the cupcake pans. When he saw the batter he asked me if I made the recipe correctly. The cake batter was more like soup than batter. I was amazed how well these cupcakes turned out. They were super moist  and chocolaty. The name of the recipes says it all; these cupcakes were the “perfectly chocolate” chocolate cake.

Hershey’s “Perfectly Chocolate” Chocolate Cake (hersheys.com)

2 cups sugar
1 3/4 cup Hershey’s Cocoa
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water

1. Heat oven to 350 degrees F.
2. Stir together sugar, flour, cocoa, baking powder, baking soda, and salt in large bowl. Add eggs, milk, oil, and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin).
3. Line muffin cups (2 1/2 inches in diameter) with paper bake cups. Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. Frost. Makes about 30 cupcakes.
Two round baking pans:  Grease and flour two 9 inch round baking 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 and frost.
One-Pan Cake: Grease and flour 13x9x2 inch baking pan. Pour batter into prepared pans. Bake 30 to 35 minutes. Cool completely and frost.
Bundt Cake: Grease and flour 12-cup Bundt pan. Pour batter into prepared pan. Bake 50 to 55 minutes. Cool 15 minutes; remove from pan to wire rack. Cool completely and frost.

I frosted the cupcakes with a butter cream frosting, which I will feature on my next post.

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  1. says

    I can see how these would certainly satisfy a “chocolate tooth” – I seem to have one quite frequently!
    Thanks for visiting the Cafe – I am also from Wisconsin originally – I didn’t grow up on a farm but my aunt and uncle had one and I spend a great deal of time with them during the summers, what fun we had! There are a lot of good old fashioned cooks hailing from the Dairy State.

  2. says

    I have never made this one, but I have done the Black Magic cake – I think it’s also Hershey’s and you make it in one bowl and it’s a super thin batter. I have heard this is a really good recipe though. It looks nice and chocoate-y. I love vanilla buttercream on top of chocolate. Yum!

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