Hershey’s Perfectly Chocolate Cake


This is one of my favorite chocolate cake recipes, especially when it is paired with delicious chocolate frosting.  If you want to get fancy and make a multi-layer cake, you can bake a 9″x 13″ cake and cut it into squares.

Hershey’s Perfectly Chocolate Cake
From Hershey’s Recipe Collection

Amount: 10-12 servings or 30 cupcakes

1 1/2 cups sugar
1 3/4 cups all-purpose flour
3/4 cup cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 eggs1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
Chocolate frosting

  1. Preheat oven to 350ºF.  Grease and flour a 9″x 13″x 2″ pan OR two 9″ round pans OR a 12-cup bundt pan.  Alternatively, line muffin tins with paper cups.
  2. Stir together dry ingredients (sugar, flour, cocoa, baking powder, baking soda, and salt) in a large mixing bowl.
  3. Beat in eggs, milk, oil, and vanilla on medium speed for 2 minutes.
  4. Stir in boiling water.  (The batter will be very thin.)
  5. Pour batter into pan(s) OR muffin tins.
  6. Bake for:
    • 35-40 minutes if using a 9″x 13″x 2″ pan
    • 30-35 minutes if using two 9″ round pans
    • 50-55 minutes if using a bundt pan
    • 22-25 minutes if using muffin tins
  7. Allow cake or cupcakes to cool completely before frosting.




This is in some sense a sister site to A Dance of Desserts, which is devoted to recipes for desserts that avoid gluten, soy, legumes, corn, sulfites, and nuts.  Although I do bake and cook for friends with food allergies and sensitivities, most of what comes out of my kitchen (and goes into my stomach) contains all manner of tasty allergens.  Here I will collect my favorite recipes for people who can eat whatever they wish (feel free to hate us).