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Perfectly Chocolate Chocolate Cake

March 3, 2010

You know, I wouldn’t even consider myself a chocolate girl.

Like most things I love, I find variety and diversification in my food and sweets to be best. It’s why I love chocolate-covered pretzels so much (sweet and salty), why my favorite kind of cupcake is vanilla with chocolate icing, and why I think Reeses’ peanut butter cups are proof God exists.

When my Mom sent me this recipe for Perfectly Chocolate Chocolate Cake, she told me that I was going to wish I had never made it, and perhaps might package it up in an entire roll of Press ‘n Seal and throw it out the door to never be seen again, unless I were to dig it out of the garbage Miranda-style and have my way with it anyway.

But I thought, psh, Mom, chocolate cake isn’t that good. Especially chocolate chocolate cake. Please.

Boy are my times of the month about to get a lot more enjoyable. Birthdays will be more spectacular and in-demand. I think I’ll soon start celebrating things like Easter and Secretary Day and Flag Day with Chocolate Chocolate Cake.

PCCC: Intensely moist and ridiculously flavorful cake that is dense enough to hold icing so rich it tastes like chocolate mouse yet light enough to make you feel like you could eat 15 pieces. Not too much chocolate, not too little. In fact, you might call it perfectly chocolate.

Perfectly Chocolate Chocolate Cake [Hershey’s]

  • 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 eggs
  • 1 cup milk
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup boiling water


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

2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.

3. 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 icing, below. 10 to 12 servings.

ONE-PAN CAKE: Grease and flour 13x9x2-inch baking pan. Heat oven to 350° F. Pour batter into prepared pan. Bake 35 to 40 minutes. Cool completely. Frost.
THREE LAYER CAKE: Grease and flour three 8-inch round baking pans. Heat oven to 350°F. Pour batter into prepared pans. Bake 30 to 35 minutes. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost.
BUNDT CAKE: Grease and flour 12-cup Bundt pan. Heat oven to 350°F. Pour batter into prepared pan. Bake 50 to 55 minutes. Cool 15 minutes; remove from pan to wire rack. Cool completely. Frost.
CUPCAKES: Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Heat oven to 350°F. Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. Frost. About 30 cupcakes.

Perfectly Chocolate Icing

  • 1/2 cup (1 stick) butter or margarine
  • 2/3 cup HERSHEY’S Cocoa
  • 3 cups powdered sugar
  • 1/3 cup milk
  • 1 teaspoon vanilla extract

Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla. About 2 cups icing.

[BTW, because I made a 13x9x2 cake I had lotsa icing leftover. That is, of course, until Courtney decided she’d like to ice the cake her way, and add a bit more. See below.]

3 Comments leave one →
  1. Colleen permalink
    March 8, 2010 12:33 pm

    you dont think of yourself as a chocolate girl!? what? you totally are!


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