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Hershey's

Hershey's "Perfectly Chocolate" Chocolate Cake

Adapted from the original Hershey's Cocoa Tin packaging. Back of the Bag is not affiliated with Hershey's.

"The chocolate cake everyone remembers."

Prep 15 min Cook 35 min 12 servings
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Hershey's "Perfectly Chocolate" Chocolate Cake

The Story

Printed on the back of the Hershey's Cocoa tin since the 1980s, this is the unfussy, deeply chocolatey layer cake that has shown up at more birthdays than any other.

From the back of Cocoa Tin — since 1980

Ingredients

  • 2 cups sugar
  • 1 3/4 cups all-purpose flour
  • 3/4 cup Hershey's Cocoa
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 large eggs
  • 1 cup milk
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup boiling water

Directions

  1. 1

    Heat oven to 350°F. Grease and flour two 9-inch round baking pans.

  2. 2

    Stir together sugar, flour, cocoa, baking powder, baking soda, and salt in a large bowl.

  3. 3

    Add eggs, milk, oil, and vanilla; beat on medium speed of mixer for 2 minutes.

  4. 4

    Stir in boiling water (the batter will be thin). Pour batter into prepared pans.

  5. 5

    Bake 30 to 35 minutes or until a wooden pick inserted in the center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost as desired.