Best Lighter Hersheys Chocolate Cake Recipes

HERSHEY'S "PERFECTLY CHOCOLATE" CHOCOLATE CAKE

Hershey's

Hershey's "perfectly chocolate" chocolate cake with 5 ingredient chocolate frosting is our favorite homemade chocolate cake recipe.

Provided by Lauren Allen

Categories Dessert

Time 40m

Number Of Ingredients 16

Ingredients

2 cups granulated sugar
1 3/4 cup + 2 Tablespoons all-purpose flour
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup buttermilk
1/2 cup oil ((vegetable or canola oil))
2 teaspoons vanilla extract
1 cup boiling water (, or hot coffee)
1/2 cup melted butter
2/3 cup unsweetened cocoa powder
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract

Steps:

Heat oven to 350°F. Line two 8 inch round baking pans with parchment paper and then spray lightly with non-stick cooking spray. Set aside.
Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl.
Add eggs, milk, oil and vanilla and mix until well combined.
Stir in boiling water (or hot coffee). Batter will be thin, but that's okay! Pour batter into prepared pans.
Bake 30 to 35 minutes or until a toothpick inserted in the center of the cake comes out clean.

Nutrition Facts : Calories 383 kcal, Carbohydrate 63 g, Protein 4 g, Fat 14 g, SaturatedFat 10 g, Cholesterol 37 mg, Sodium 328 mg, Fiber 2 g, Sugar 48 g, ServingSize 1 serving

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

LIGHTER HERSHEY'S CHOCOLATE CAKE

Lighter Hershey's Chocolate Cake image

I used the Hershey's cocoa recipe for a starter and made adjustments for this much healthier version. It is made with no oil, only one egg and has loads of taste. For my birthday earlier in the year, I tried to make a healthy chocolate cake, and it was so bad I had to throw it away. I don't think anyone would be throwing this one away :) It is very light and fluffy, full of chocolate flavor and for many, many fewer calories. Oh, and did I mention it's dairy-free as well?! Update: I tried reducing the sugar amount even more to 1/4 cup, but it resulted in a more spongy texture, rather than the fluffy you get using 1/2 cup sugar.....just wanted to post, for all those out there like me trying to see how much sugar could be eliminated ;)

Provided by FoodExplorer

Categories Dessert

Time 40m

Yield 10-12 serving(s)

Number Of Ingredients 14

Ingredients

1 1/2 cups Splenda sugar substitute
1/2 cup sugar (this will help keep the cake fluffy, and besides, sugar burns off faster than fat!)
1 3/4 cups flour
3/4 cup unsweetened cocoa
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt (I always use less salt than the recipes call for)
2 teaspoons vanilla
1 egg
2 egg whites
1/2 cup soymilk
1/2 cup water
1/2 cup unsweetened applesauce
1 cup boiling water

Steps:

Heat oven to 350*.
Grease and flour two 9" round (or square!) pans.
Mix the Splenda through the salt ingredients together in a large bowl.
Add in the egg and egg whites, vanilla, soymilk, 1/2 cup water, and applesauce; mix well until all ingredients are well blended.
Pour in boiling water and stir.
Pour batter into pans.
Bake for about 30 minutes, checking five minutes before done, just in case :) Make sure a fork comes out clean when inserted into cake.
Cool 10 minutes in the pans, then remove to cool completely.
Frost if desired, but I find this nice enough just by itself!
Hope you enjoy :).