Description
This is a classic Hershey’s chocolate cake recipe from the 1970s, known for its rich chocolate flavor and moist texture. It’s a simple yet satisfying dessert, perfect for any occasion.
Ingredients
Scale
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup boiling water
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, combine flour, sugar, cocoa, baking soda, baking powder, and salt.
- Add buttermilk, oil, eggs, and vanilla extract to the dry ingredients. Beat on medium speed for 2 minutes.
- Stir in boiling water (batter will be thin).
- Pour batter evenly into the prepared pans.
- Bake for 30 to 35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Cool in pans for 10 minutes before inverting onto wire racks to cool completely.
- Frost with your favorite chocolate frosting.
Notes
- For best results, use good quality cocoa powder.
- Make sure the boiling water is truly boiling when added to the batter.
- Do not overmix the batter to ensure a tender cake.
- Store leftover cake in an airtight container at room temperature for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 55g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 40mg
Keywords: Hershey's, chocolate cake, 70s recipe, classic cake, dessert, baking