Hershey’s old-fashioned chocolate cake with chocolate buttercream frosting is the classic, All-American chocolate overload dessert recipe.
Top it with crushed peppermint candies for Christmas, toasted coconut, chopped nuts… or just enjoy it as-is.
Hershey’s Old-fashioned chocolate cake recipe
3/4 cup (1-1/2 sticks) butter or margarine, softened
1-2/3 cups sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
2/3 cup Hershey’s Cocoa
1-1/4 teaspoons baking soda
1 teaspoon salt
1/4 teaspoon baking powder
1-1/3 cups water
1/2 cup finely crushed hard peppermint candy (optional)
One-bowl buttercream frosting (recipe follows)
Additional crushed hard peppermint candy (optional)
Makes 8 to 10 servings
Heat oven to 350 F. Grease and flour two 9-inch round baking pans or one 13x9x2-inch baking pan.
Combine butter, sugar, eggs and vanilla in large bowl; beat on high speed of mixer 3 minutes. Stir together flour, cocoa, baking soda, salt and baking powder; add alternately with water to butter mixture, beating until blended. Add candy, if desired. Pour batter into prepared pans.
Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.
Frost with One-bowl buttercream frosting. Just before serving, garnish with peppermint candy, if desired.