Hershey's Chocolate Cake: Homemade Chocolate Bundt Cake with Chocolate Frosting

Hershey's Chocolate Cake 

There's something special about baking a chocolate cake completely from scratch. The smell of chocolate filling the kitchen, the anticipation while it bakes, and that first slice with a cold glass of milk never gets old. This classic Hershey's chocolate cake has been a family favorite for years, and it's perfect for birthdays, holidays, or simply satisfying a chocolate craving.

Today I made a Hershey's chocolate cake from scratch. It's been a while, so I was very surprised to see how much sugar goes into a cake. (2 cups sugar for cake/3 cups powdered sugar for icing.)

I also pondered on whether it was actually cheaper. I used a lot of ingredients in comparison to paying a buck at the store for a box of Betty Crocker cake mix.

I normally pay around $2.50 for store bought cake mix/icing. Yet when I figure in the costs of baking from scratch -- flour, sugars, eggs, milk, I wonder if I did save money? Anyone want to do the math on this?

Is Baking from Scratch Really Cheaper?

That's a question I still ask myself from time to time. Boxed cake mixes are certainly convenient, but keeping basic baking ingredients like flour, cocoa, sugar, baking powder, eggs, and vanilla on hand means I can bake whenever I want without making a special trip to the store.

Depending on grocery prices, baking from scratch may cost slightly more or slightly less than a boxed mix, but I enjoy knowing exactly what goes into the recipe. It also allows me to adjust ingredients to suit my family's preferences.

**For prepping, I think having mixes are good to have on hand so that all ingredients are already together.  

Preparing Chocolate Cake 

The next cake I'll reduce the sugar by 1 cup and substitute with real butter instead of using oil.

Rich chocolate bundt cake.

The bundt cake when frosted looks like one giant chocolate donut.

Chocolate cake served with a glass of cold milk.

Of course, serve with a glass of cold milk!

HERSHEY'S CHOCOLATE CAKE

2 cups sugar
1- ¾ cup all-purpose flour
¾ cup Hershey Cocoa
1-1/2 tsp baking powder
1- ½ tsp baking soda
1 tsp salt
2 tsp vanilla extract
2 eggs
1 cup milk
½ cup vegetable oil
1 cup boiling water

Heat oven 350 degrees – Grease and flour two 9-inch baking pans or bundt pan.
Combine dry ingredients in large bowl, add eggs, milk, oil and vanilla; stir in boiling water (batter will be thin). Pour into pans.

Bake 30-35 min. or until tooth pick comes out clean. Cool 10 min.

CHOCOLATE FROSTING

1 stick butter or margarine
2/3 cup Hershey’s Cocoa
3 cups powdered sugar
1/3 cup milk
1 tsp vanilla

Melt butter, stir in cocoa – adding powdered sugar and milk, beating on medium speed to spread consistency. Add more milk if needed. Stir in vanilla. Approx 2 cups of frosting.

Tips for a Moist Chocolate Cake

A few simple tips can help produce a tender, moist cake every time:

• Measure the flour carefully rather than packing it into the measuring cup.
• Don't overmix the batter once the ingredients are combined.
• The boiling water helps "bloom" the cocoa, creating a richer chocolate flavor.
• Allow the cake to cool before frosting to prevent the icing from melting.
• Store covered to keep the cake moist for several days.

Baking Memories

One of the things I enjoy most about baking from scratch is slowing down for an afternoon in the kitchen. Whether it's a loaf of homemade bread or a chocolate cake, some of my favorite family memories have been made while measuring ingredients, licking the frosting spoon, and sharing dessert around the table.

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