Hershey’s Perfectly Chocolate Frosting
I had been hearing numerous raves about Hershey’s “Perfectly Chocolate” Chocolate Cake and was waiting for an excuse to make it. I finally broke down yesterday and, with no good reason, made the cake anyway :)
It definitely lived up to all its hype, without question. It’s the best chocolate cake I have ever had. I chose to frost it with the equally sinful “Perfectly Chocolate” Chocolate Frosting. Really, this cake is too good for words…
“Perfectly Chocolate” Chocolate Frosting
This chocolate frosting is to die for!
Ingredients
- 1 stick butter or margarine, (1/2 cup)
- ⅔ cup (57.33 g) Hershey’s cocoa
- 3 cups (360 g) powdered sugar
- ⅓ cup (81.33 ml) milk
- 1 tsp. vanilla extract
Instructions
- Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating on medium speed to spreading consistency. Add small additional amount of milk, if necessary. Stir in vanilla.
Notes
Nutritional values are based on one cup of frosting
Calories: 1202kcal, Carbohydrates: 198g, Protein: 7g, Fat: 51g, Saturated Fat: 32g, Cholesterol: 125mg, Sodium: 430mg, Potassium: 490mg, Fiber: 9g, Sugar: 178g, Vitamin A: 1480IU, Calcium: 96mg, Iron: 4.1mg
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Amazing and sooo delicious!!
Can’t wait to make this icing.
Hi Michelle,
I would like to make this cake but the link above says page cannot be found on the hershey’s website. May you please post the cake recipe. Thanks.
By the way, I have been enjoying your website and have saved a lot of recipes :) I came across your website looking for Dorie Greenspan’s recipes and America’s Test Kitchen and I am glad you give a review before I try the recipes. I am a frequent reader now of your blog since you also introduced me to the cookbooks that I have not heard of. So I checked a lot of books from the library to try the recipes. I am definitely enjoying the perfect scoop and the baked cookbook.
Thanks Michelle!
Here is the correct link, sorry about that! https://www.hersheys.com/recipes/en_US/recipes/184/hersheys-perfectly-chocolate-chocolate-cake.html
I made this cake as a chocolate mint layer cake for my Son’s birthday and it came out fabulous, especially with the chocolate buttercream frosting. Had to drive 5 hours through a snowstorm to get it to him in VT and I think it was well worth the drive. We all love it!
Made this cake today and it was a total flop. The cake sunk in the middle! I’ve been baking for 35 years and have NEVER had a cake sink. I quickly made a different chocolate cake recipe – so I controlled the “oven variable and it came out perfect! I was suspicious of the 2 cups of liquid – which is a lot for a cake – so I’m thinking the recipe is to blame. Won’t be making this one again. Life is too short and there are too many other great recipes out there..
Ditto! I am an experienced baker, who bakes all our bread from scratch every day. Followed recipe to the “T” & even set the timer for 5 min early to check it. When it hit 30min, timer went off, I turned light on to look inside the window….FLAT, FLAT, FLAT. Checked it & toothpick inserted came to clean. Continued to sink after removed from the oven. Grrrr. The only up shot is that now I don’t have to trim the domes off for my layer cake!!!!!
I just made this today for my daughter’s 12th birthday, and it is fantastic! It stuck to the pan just a little, so I doubled the frosting recipe and used it as glue. There is no such thing as too much frosting, after all. The girls loved it.
Btw, is it [1 & 3/4 cup of flour ]or [1 or 3/4 flour]? I think i misread the recipe :D
Hi Jesse, It should be 1&¾ cups of flour. As for the cake not being flat, this is not uncommon with many cake recipes; they do not always bake up completely flat, which is why if you’re layering a cake, you will often need to slice off any domed top. You say you baked it in a 9.5″ pan. If you put ALL of the batter in one pan, then that would be why. This is meant to be divided between two 8″ or 9″ pans.
Hi Michelle,
I love ur website, i like to surf, read and imagining ur recipes. I’m new in baking, I’ve tried this hershey cake but my cake turn out to be another failed :'(. The surface wasn’t flat. Too many holes. And it takes more than hour to cook it. I baked in 9’5 inches pan. Tell me why i failed this easy cake?
i wonder if you could use buttermilk
For dark chocolate lovers, you may want to try the variant of this cake I made. Since I had the Hershey’s Especially Dark cocoa powder in the house, I followed the directions on the back of the cocoa box. It’s almost exactly the same recipe, just with dark cocoa powder. There’s also a recipe for Especially Dark frosting on there too. I agree that this is the best chocolate cake ever. I made it a 3 layer cake and reduced the bake time to about 20 min. My cake was hideous, so I’ll have to work on that, but it was really decadent and the chocolate flavor is really bold. Oh! another tip, I usually choose butter over non-stick spray to grease my baking pans, but butter wasn’t enough, and my cakes stuck really badly. This is a super moist and sticky cake, so you will need a good amount of grease on your cake tin.
Used the frosting as a ganache substitute on a chocolate bundt cake, made it a little looser. So delicious!