The fluffy white icing (or marshmallow frosting/seven minute frosting) is maybe the best part. Or maybe the very chocolaty and moist cake is the best part. I can’t decide. I better bake another one and taste it again.;) Or better yet, you can make it and then tell me which is the the best part! I will post the recipe for the frosting on Wednesday . It’s my mom’s recipe and it deserves an entire post just for the frosting. The Hershey’s cake recipe is found on the back of the cocoa box and on their website and it even comes with a chocolate frosting. If you prefer chocolate cake with chocolate frosting, I’m sure the frosting is a winner.
Hershey’s Perfectly Chocolate Cake with Mom’s Fluffy White Icing
slightly adapted from Hershey’s.com
yield: 10-12 servings
2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup Dutch process cocoa powder
2 ounces of semi-sweet chocolate chips
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
2 eggs, room temperature
1 cup buttermilk*
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
If you use the butter/parchment paper method, dust the pans after adding the butter to the parchment paper with cocoa powder. Shake out the excess and set the pans aside while you prep the batter.
In a medium sized bowl, add the cocoa powder and chocolate chips. Pour in the boiling water and stir together until you have a smooth chocolate mixture.
In the bowl of your stand mixer (if you don’t have a stand mixer, in a medium sized bowl), mix together on low speed the sugar, flour, baking powder, baking soda, and salt until combined. In a small bowl, mix together the eggs, buttermilk, vegetable oil, and vanilla, stopping the mixer to scrape the sides of the bowl with a rubber spatula to combine all the flour mixture. Add the buttermilk mixture a little at time into the flour mixture and mix together until combined.