Recipe: Chocolatetown Special Cake

Nothing brings happiness like chocolate cake with chocolate frosting. And sprinkles.

In our family, on your birthday you get to request your favorite cake and the family baker (aka, yours truly) makes it magically appear. This year, Justin asked for his favorite – chocolate cake with chocolate frosting.

Now if you’ve never made a cake from scratch before, I recommend you try. It’s really very easy and the results are so much better than what you get when you buy a mix. Plus, there are no wierd additives like hydrogenated soybean oil – just honest, old-fashioned, sugary, moist deliciousness.

One of the best chocolate cakes I’ve made is the Hershey’s Original, however I was looking to try something a little different and ended up with this gem. It’s got buttermilk, which immediately validated it in my mind. The result was a cake even richer and chocolateir (?) than the original famous Hershey recipe. For the frosting, I substituted buttermilk for the milk and the result was a creamy, very spreadable icing that tasted wonderful. Due to the 110+ degree Arizona heat I kept it in the fridge til candle time, but it held up very well on our kitchen counter thereafter.


1/2 cup Hershey’s cocoa
1/2 cup boiling water
2/3 cup shortening
1-3/4 cups sugar
1 teaspoon vanilla extract
2  eggs
2-1/4 cups all-purpose flour
1-1/2 teaspoons baking soda
1/2 teaspoon salt
1-1/3 cups buttermilk or sour milk*
  one-bowl buttercream frosting (recipe follows)

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

2. Stir together cocoa and water in small bowl until smooth. Beat
shortening, sugar and vanilla in large bowl until fluffy. Add eggs; beat
well. Stir together flour, baking soda and salt; add to shortening mixture
alternately with buttermilk, beating until well blended. Add cocoa mixture;
beat well. 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 ONE-BOWL BUTTERCREAM FROSTING. 8 to 10 servings.

* To Sour Milk: Use 4 teaspoons white vinegar plus milk to equal 1-1/3


6 tablespoons butter or margarine, softened
2-2/3 cups powdered sugar
1/2 cup HERSHEY’S Cocoa or HERSHEY’S Dutch Processed Cocoa
1/3 cup milk (NOTE: I substituted buttermilk since I had it on hand)
1 teaspoon vanilla extract

Beat butter in small bowl. Add powdered sugar and cocoa alternately with
milk; beat to spreading consistency (additional milk may be needed). Stir
in vanilla. About 2 cups frosting.


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