Need a Good Chocolate Cake Recipe

I've tried lots of choc. cake recipes, and the one I like best comes off the box of Hershey's Cocoa. Go buy a box, and you're set!

The best choc. cake recipe ever...(frosting is the best recipe also.) It actually comes right off of the back of the Hersheys cocoa box. It's called the "Perfectly chocolate chocolate cake". And it is. Here's the recipe, or you can buy a box and use the recipe there!

2 c. sugar
1-3/4 cups flour
3/4 cup Hershey's cocoa
1-1/2 tsp. baking powder
1-1/2 tsp. baking soda
1 tsp. salt
2 eggs
1 c. milk
1/2 c. vegetable oil
2 tsp. vanilla
1 c. boiling water

Heat oven to 350. Grease and flour 2 9 inch round baking pans. Combine dry ingredients in large bowl. Add eggs, milk, oil and vanilla. Beat 2 minutes. Stir in boiling water. Batter will be thin. Pour into pans. Bake for 30-35 minutes or until wooden pick comes out clean. Cool 10 minutes. Remove from pans to wire racks. Cool completely. Frost with Perfectly Choc. Frosting.

Perfectly chocolate frosting - I usually double this recipe, but I am a chocoholic.

1 stick (1/2 c.) butter
2/3 cups Hershey's cocoa
3 c. powdered sugar
1/3 c. milk
1 tsp vanilla

Melt butter. Stir in cocoa. Alternately add in powdered sugar and milk, beating on med. speed until it reaches spreading consistency. Add more milk if necessary. Stir in vanilla. Frost cakes.

Enjoy!

Dear Angela,
This is the closest thing I could find to my grandmother's recipe without searching all over for it.
She was famous for her "Mayonnaise Cake".
Don't let the name fool you....it is amazingly moist and choclolatey! A true family favorite.

A chocolate mayonnaise cake, made with mayonnaise in place of eggs and oil.

Ingredients:
2 cups flour
1/2 cup cocoa
1 1/2 teaspoons baking soda
1/4 teaspoon salt
1 cup sugar
3/4 cup mayonnaise
1 cup water
1 teaspoon vanilla
Preparation:
Sift together the flour, cocoa, soda and salt. Cream together the sugar, mayonnaise, water and vanilla. Add dry ingredients to the creamed mixture; stir until well blended. Pour batter into greased and floured layer cake pans (or a 9- x 13-inch pan). Bake at 350°F. for about 25 minutes.

This is a fabulous and pretty easy recipe from Amanda Hesser's book "Cooking for Mr. Latte". It is on the moist side and the frosting is delectable but not super sweet. This is definitely a recipe people have asked me for when they've eaten the cake!

Chocolate Dump-It Cake
Adapted from Judith Hesser

My mother did all of her baking late at night, after we were in bed. Around one in the morning, the aroma of this cake would begin wafting up to our bedrooms. Then we'd watch her frost it while we ate breakfast.

2 cups sugar
4 ounces unsweetened chocolate
1/4 pound unsalted butter (1 stick), plus more for greasing the pan
2 cups all-purpose flour, plus more for dusting the pan
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon semi-coarse sea salt or kosher salt
1 cup milk
1 teaspoon cider vinegar
2 eggs
1 teaspoon vanilla extract
1 1/2 cups Nestle semi-sweet chocolate chips
1 1/2 cups sour cream, at room temperature

Directions
1. Preheat the oven to 375 degrees, and place a baking sheet on the lowest rack, to catch any drips when the cake bakes. Put the sugar, unsweetened chocolate, butter and 1 cup of water in a saucepan. Place over medium heat and stir occasionally until all of the ingredients are melted and blended. Remove from the heat and let cool slightly, 15 to 20 minutes.

2. Meanwhile, sift together the flour, baking soda, baking powder and salt. In a small bowl, stir together the milk and vinegar. Grease and flour a 9-inch tube pan. (If you prefer, you can grease it, line it with parchment and then grease and flour it. This is not necessary, but parchment does make getting the cake out easier.)

3. When the chocolate in the pan has cooled a bit, whisk in the milk mixture and eggs. In several additions and without overmixing, whisk in the dry ingredients. When the mixture is smooth, add the vanilla and whisk once or twice, to blend. "Dump" the batter into the tube pan and bake on the middle rack until a skewer inserted in the center comes out clean, about 30 minutes. Let the cake cool for 10 minutes, then remove from the pan and cool on a rack. (This can be tricky, so if someone is around, enlist them to help. Place a ring of wax paper on top of the cake so you have something to grab onto when turning it out.) Let cool completely.

4. Meanwhile, melt the chocolate chips in a double boiler, then let cool to room temperature. It is very important that the chocolate and sour cream be the same temperature, otherwise the icing will be lumpy or grainy. (Test it by stirring a little of the sour cream and chocolate together in a bowl; if it mixes smoothly, it's ready.) Stir in the sour cream, 1/ 4 cup at a time, until the mixture is smooth. Taste some! It's good.

5. When the cake is cool, you may frost it as is or cut it in half so that you have two layers (when I do this, I use 2 cups chocolate chips and 2 cups sour cream). My mother uses any leftover icing to make flowers on top. She dabs small rosettes, or buttons, on top, then uses toasted almond slices as the petals, pushing them in around the base of the rosette.

Makes 10 servings. (My mother kept it in the fridge, and it is sublime even when cold.)

Hi Angela, my name is M.. This is my first time responding to other mama's. I love to bake so I know a really good chocolate cake recipe. It's on the back of the Hershey's Coco Powder box. It's called "The Perfect Chocolate Cake" You will need coco powder for the cake and frosting. Hope It works for you.

Hello Angela :o)! I have been doing cakes a TON of cakes lately, and my all time favorite chocolate buttercream recipe is a Martha Stewart.
http://www.marthastewart.com/recipe/halloween-chocolate-b...
It's really a swiss meringue buttercream. Don't let the name fool you though. It's pretty easy. Just follow the recipe to the letter.

For the cake, I would actually use a Butter Recipe Chocolate Dunkin Hines mix. Just add a heaping spoonful of sour cream to the mix to make it more moist. The frosting won't be overly sweet, but VERY creamy, and since it calls for semisweet (like standard chocolate chips) chocolate, the Butter Recipe is a good combo... Save some time and money, and go with the box! Martha does have a good one bowl chocolate cake, but I honestly prefer the butter recipe!

GOOD LUCK!

Pilsburry Devils Food mix and Duncan Hines milk chocolate frosting. Its cheap and great, try one on the family first to find out. I sell a double layer with frosting in the middle 8in cake for $40. I'm a pro, but why reinvent the wheel. The biggest trick is NOT to over bake it. Use a tooth pick or medal cake tester and take it out when a few moist crumbs stick, not liquid. 10 iches and larger use a Wilton baking core, you can find them at Michael's. Presentation is also key, you can get a Wilton student kit really cheap, practice on a plate.

Actually, Ina Garten (aka Barefoot Contessa on the Food Network) has some fabuluous cake recipes! I watched an episode where she made homemade chocolate frosting and it looked super easy! Try the foodnetwork website and search for Barefoot Contessa and Chocolate Cake (same line).

Here is a link to a great and easy chocolate cake. Not sure how many people you have to feed. It is a double layer 8" cake. I don't even like chocolate cake, but I love this one!!!

http://www.kraftfoods.com/kf/recipes/best-ever-chocolate-...

Hershey's has one on the side of their cocoa ca that is to die for. Best part is you'll always know where the recipe is!

The recipe on the Hershey's unsweetened cocoa box is fabulous (I think it's called the "Perfect Chocolate Cake.") There is also a recipe on the label for the frosting. If you can't find the recipe on their label, you can find it on Hershey's website (sometimes they rotate recipes on the labels).

This is the only chocolate cake I have made for years, and many friends have adopted it as well because it is easy and fabulous. Good luck!

I just sent you a recipe through a personal message. I hope you got it. The recipe is aways a huge hit!

I have to add about the mayo cake... my grandma always made this cake as well and it is truely the best chocolate cake you've ever had. Its different than most cakes, but oh so good. I make it for work, for parties, etc... no one has yet to dislike it. I don't know my recipe of the top of my head, but it is similar to the one I read below. You sould try it because it is Excellent! And you have to make the frosting as well because it doesn't taste near as good with store bought. Just make the vanilla frosting on the powdered sugar box... extra butter and vanilla never hurt either... good luck!