The Original Smith Island Cake Co.

Chocolate Cake


* 2 cups sugar

* 1-3/4 cups all-purpose flour

* 3/4 cup HERSHEY’S Cocoa

* 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



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

2. 2 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.

3. 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 “PERFECTLY CHOCOLATE” CHOCOLATE FROSTING. 10 to 12 servings.


ONE-PAN CAKE: Grease and flour 13x9x2-inch baking pan. Heat oven to 350° F. Pour batter into prepared pan. Bake 35 to 40 minutes. Cool completely. Frost.

THREE LAYER CAKE: Grease and flour three 8-inch round baking pans. Heat oven to 350°F. Pour batter into prepared pans. Bake 30 to 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°F. Pour batter into prepared pan. Bake 50 to 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°F. Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. Frost. About 30 cupcakes.


1/2 cup (1 stick) butter or margarine

2/3 cup HERSHEY’S Cocoa

3 cups powdered sugar

1/3 cup milk

1 teaspoon vanilla extract

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. About 2 cups frosting.

Baking a cake and using a box mix? For a fluffier, lighter cake, let the eggs sit at room temperature for 30 minutes and then beat eggs, oil, and water together until eggs are frothy. THEN add the mix and beat as instructed. It makes a light as air cake!

When baking cakes, I freeze them after they have cooled and then frost. This makes the frosting spread easier on the cake without picking up any crumbs in your frosting. Plus you can bake the cake a couple of weeks ahead of time and then frost when needed.

Substitute buttermilk for regular milk in a cake recipe! It makes the cake much more moist without affecting the taste.

When making a Chocolate Town Special Cake, or any cake calling for Hershey’s Cocoa dissolved in water, use leftover coffee instead. Intensifies the taste of the chocolate without adding a coffee flavor.

To enhance any flavor cake mix, use flavored creamers. A plain white cake can be flavored with pumpkin spice creamer for the Holidays as an example. Use half creamer in place of the liquid.

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