Baking Home made chocolate cake

TCPatriot

TCPatriot

Contributing Member
My mother used to make a cake every year for my brother or my birthday. We both loved them and I would sure like to have another one as they were the best cake ever. Maybe it was the love she put into the cake, but it was the best cake either one of us had. We always asked for one for our birthdays.

All I remember is that the cake was made from Hershey's powdered chocolate than came in a can, sour cream, flour and I'm not sure what else. It came out being a reddish brown color more than a dark chocolate color. She topped it with burnt sugar icing.

Has anyone ever made cakes like this before? I sure do miss that cake and would love to eat one again.

Thanks,
 
AlaskaSue

AlaskaSue

North to the Future
Yes indeed - me and Hershey's cocoa go way back. I grew up the designated cake baker early on, and baked my first solo chocolate cake (using Hersheys' cocoa powder) at the age of 7. I also made fudge the old fashioned way every Sunday, with the same cocoa powder - my mother allowed me great freedom in the kitchen as the oldest girl of 6 farm kids. I used to do a layer cake but these days a 13 x 9 inch is just fine! I don't see it on the box any more but here is what I have in my file, hope it's close to what you're looking for; the reddish color makes me think it was a Red Velvet Cake, which is what my youngest brother always requested. It's very similar but uses red food coloring (a lot - two bottles though I think less is used these day) and either buttermilk or sour cream.

Hershey Cocoa Chocolate Cake / Frosting
• 2 C sugar
• 1 & 3/4 C all purpose flour
• 3/4 C Hersheys cocoa
• 1 & 1/2 t baking powder
• 1 & 1/2 t baking soda
• 1 t salt
• 2 eggs
• 1 C milk
• 1/2 C vegetable oil
• 2 t vanilla extract
• 1 C boiling water

• Heat oven to 350°F. Grease and flour two 9-inch round baking pans.
• Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat with mixer medium for 2 minutes. Stir in boiling water - the batter will be thin. Pour batter into prepared pans.
• Bake 30 to 35 minutes or until wooden toothpick inserted in the center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely before frosting.
• NOTE for 13 x 9 inch pan bake 35 to 40 minutes at 350 degrees.

FROSTING
• 1/2 C (1 stick) butter
• 2/3 C Hersheys Cocoa
• 3 C powdered sugar
• 1/3 C milk
• 1 t vanilla extract
• Melt butter. Stir in cocoa. Alternately add powdered sugar and milk while beating to a smooth spreading consistency.
• Add small amount additional milk, if needed. Stir in vanilla. This will make about 2 cups of frosting.
 
gizbe

gizbe

Contributing Member
Thanks! I have been wanting some good scratch cake recipes so will give this a try. If anyone has a good vanilla one I would love to try it.
 
Heliobas Disciple

Heliobas Disciple

TB Fanatic
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