Best Hersheys Perfectly Chocolate Chocolate Frosting Recipes

HERSHEY'S PERFECTLY CHOCOLATE CHOCOLATE FROSTING

Hershey's Perfectly Chocolate Chocolate Frosting image

This frosting is so delicious, and great for piping on cupcakes or spreading on a cake. It is directly from my Hershey's cookbook, and the same one is currently also on their website. I thought I'd post it here, because sometimes the website ones change.

Provided by Greeny4444

Categories Dessert

Time 15m

Yield 2 cups

Number Of Ingredients 5

Ingredients

1/2 cup butter (1 stick)
2/3 cup unsweetened cocoa powder
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract

Steps:

Melt butter. Stir in cocoa.
Alternately add powdered sugar and milk, beating to spreading consistency.
Add a small amount of additional milk, if needed.
Stir in vanilla.
Tip: If the frosting is too thin to spread or pipe, you can put it in the refrigerator to thicken for a little bit, take it out, and then stir so it becomes creamy again.

Nutrition Facts : Calories 1204.5, Fat 51.5, SaturatedFat 32.4, Cholesterol 127.7, Sodium 434.9, Carbohydrate 198.4, Fiber 9.5, Sugar 176.9, Protein 7.4

EXTREME CHOCOLATE CAKE

Extreme Chocolate Cake image

A rich moist chocolate cake with a chocolate buttercream icing. This is the best cake in the world!

Provided by RACH56

Categories Desserts Cakes Chocolate Cake Recipes

Time 1h5m

Yield 12

Number Of Ingredients 16

Ingredients

2 cups white sugar
1 ¾ cups all-purpose flour
¾ cup unsweetened cocoa powder
1 ½ teaspoons baking soda
1 ½ teaspoons baking powder
1 teaspoon salt
2 eggs
1 cup milk
½ cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
¾ cup butter
1 ½ cups unsweetened cocoa powder
5 ⅓ cups confectioners' sugar
⅔ cup milk
1 teaspoon vanilla extract

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch cake pans.
Use the first set of ingredients to make the cake. In a medium bowl, stir together the sugar, flour, cocoa, baking soda, baking powder and salt. Add the eggs, milk, oil and vanilla, mix for 3 minutes with an electric mixer. Stir in the boiling water by hand. Pour evenly into the two prepared pans.
Bake for 30 to 35 minutes in the preheated oven, until a toothpick inserted comes out clean. Cool for 10 minutes before removing from pans to cool completely.
To make the frosting, use the second set of ingredients. Cream butter until light and fluffy. Stir in the cocoa and confectioners' sugar alternately with the milk and vanilla. Beat to a spreading consistency.
Split the layers of cooled cake horizontally, cover the top of each layer with frosting, then stack them onto a serving plate. Frost the outside of the cake.

Nutrition Facts : Calories 654.8 calories, Carbohydrate 111.1 g, Cholesterol 64.2 mg, Fat 24.6 g, Fiber 5.8 g, Protein 7.3 g, SaturatedFat 10.5 g, Sodium 524.3 mg, Sugar 87.6 g

HERSHEY'S "PERFECTLY CHOCOLATE" CHOCOLATE CAKE

Hershey's

A very rich chocolate cake perfect for chocolate lovers! Frost with Hershey's recipe for "Perfectly Chocolate" Chocolate Frosting (recipe included here). I've also included directions for cake variations including 1 pan cake, 3 layer cake, bundt cake and cupcakes.

Provided by Hoddevik

Categories Dessert

Time 45m

Yield 10-12 serving(s)

Number Of Ingredients 16

Ingredients

2 cups sugar
1 3/4 cups all-purpose flour
3/4 cup cocoa, Hershey's
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 water, boiling
1/2 cup butter (1 stick) or 1/2 cup margarine (1 stick)
2/3 cup cocoa, Hershey's
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract

Steps:

Heat oven to 350 degrees, Grease and flour two 9-inch round baking pans.
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.
Bake 30-35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with "Perfectly Chocolate" chocolate frosting.
"Perfectly Chocolate" Chocolate Frosting.
Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount of additional milk, if needed. Stir in vanilla. Makes about 2 cups frosting.
Cake Variations:.
One-Pan cake: Grease and flour 13x9x2-inch baking pan. Heat oven to 350 degrees. Pour batter into prepared pan. Bake 35-40 minutes. Cool completely. Frost.
Three Layer Cake: Grease and flour three 8-inch round baking pans. Heat oven to 350 degrees. Pour batter into prepared pans. Bake 30-35 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 degrees. Pour batter into prepared pan. Bake for 50-55 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 degrees. Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. Frost. Makes about 30 cupcakes.

HERSHEY'S "PERFECTLY CHOCOLATE" CHOCOLATE CAKE

Hershey's

This recipe makes decadent chocolate cake and delicious chocolate cupcakes. Don't skip the silky frosting, it's the best part!

Provided by The Hershey Company

Categories Cake Dessert Bake Chocolate

Yield Makes 1 9" double layer cake (with variations for 1 9x13" sheet, 8" triple layer, or bundt cake or 30 cupcakes)

Number Of Ingredients 18

Ingredients

For cake:
2 cups sugar
1 3/4 cups all-purpose flour
3/4 cup Hershey's Cocoa powder
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
For "Perfectly Chocolate" Chocolate Frosting:
1/2 cup butter
2/3 cup Hershey's Cocoa Powder
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract

Steps:

Make the cake:
Preheat oven to 350°F. Grease and flour two 9-inch round baking pans.
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 an electric mixer for 2 minutes. Stir in boiling water. 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 "Perfectly Chocolate" Chocolate Frosting.
Make the "Perfectly Chocolate" Chocolate Frosting:
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.
One-Pan (Sheet) Cake Variation:
Preheat oven to 350° F. Grease and flour 13x9x2-inch baking pan. Pour batter into prepared pan. Bake 35 to 40 minutes or until wooden pick inserted in center comes out clean. Cool completely. Frost.
Three-Layer Cake Variation:
Preheat oven to 350° F. Grease and flour three 8-inch round baking pans. 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.
Bundt Cake Variation:
Preheat oven to 350° F. Grease and flour 12-cup fluted tube pan. Pour batter into prepared pan. Bake 50 to 55 minutes or until wooden pick inserted in center comes out clean. Cool 15 minutes; remove from pan to wire rack. Cool completely. Frost.
Cupcake Variation:
Preheat oven to 350°F. Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Fill cups 2/3 full with batter and bake 22 to 25 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost.
This recipe is made available as a courtesy by the Hershey Company.