Recipes

Hershey’s Red Velvet Cake

Hershey’s Red Velvet Cake

Couverts15 servings
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Ingredients

  • 1/2 cup butter or margarine, softened
  • 1½ cups sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk or sour milk*
  • 2 tablespoons red food color one 1-oz. bottle
  • 2 cups all-purpose flour
  • 1/3 cup HERSHEY’S Cocoa
  • 1 teaspoon salt
  • 1½ teaspoons baking soda
  • 1 tablespoon white vinegar
  • 1 can ready-to-spread vanilla frosting 16-oz. can
  • HERSHEY’S MINI CHIPS Semi-Sweet Chocolate Chips or HERSHEY’S Milk Chocolate Chips(optional)

Instructions

  • Heat oven to 350°F.
  • Grease and flour 13×9-inch baking pan.**
  • Beat butter and sugar in large bowl; add eggs and vanilla, beating well.
  • Stir together buttermilk and food color.
  • Stir together flour, cocoa and salt; add alternately to butter mixture with buttermilk mixture, mixing well.
  • Stir in baking soda and vinegar.
  • Pour into prepared pan.
  • Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean.
  • Cool completely in pan on wire rack.
  • Frost; garnish with chocolate chips, if desired.

Notes & Wine Advice

* To sour milk:
Use 1 tablespoon white vinegar plus milk to equal 1 cup.
VARIATION:
For heart shapes: Using open-topped heart-shaped cookie cutter (at least 1-1/2 inches deep and 3-inches wide), cut cake into 12 hearts. Frost and decorate as directed.
**
Cake can also be baked in two greased and floured 9-inch round baking pans. Bake at 350 F. for 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans. Cool completely. Frost as desired.
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Course; Cake

Hershey’s “perfectly chocolate” Chocolate Cake

Hershey’s “perfectly chocolate” Chocolate Cake

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Ingredients

  • 2 cups sugar
  • 1¾ cups all-purpose flour
  • 3/4 cup HERSHEY’S Cocoa
  • 1½ teaspoons baking powder
  • 1½ teaspoons baking soda
  • 1 teaspoon salt
  • 2 eggs
  • 1 cup milk
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup boiling water
  • “PERFECTLY CHOCOLATE” CHOCOLATE FROSTING recipe below

Instructions

  • Heat 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 mixer 2 minutes.
  • Stir in boiling water (batter will be thin).
  • Pour batter into prepared pans. 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.

Notes & Wine Advice

VARIATIONS: 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.
“PERFECTLY CHOCOLATE” CHOCOLATE FROSTING
1 stick (1/2 cup) 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.
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Course; Cake / Chocolate

HERSHEY’S Firecracker Cake

HERSHEY’S Firecracker Cake

A festive and delicious chocolate roll cake filled with cherry pie filling and topped with whipped cream, fresh berries, and HERSHEY’S chocolates—perfect for celebrations!
Couverts10
Preparation 20 minutes
Preparation time:15 minutes
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Equipment

  • Jelly-roll pan (15.5×10.5×1-inch)
  • foil
  • Large mixing bowl
  • electric mixer
  • Wire rack
  • Kitchen towel
  • spatula

Ingredients

  • 4 eggs separated
  • ½ cup granulated sugar
  • â…“ cup granulated sugar divided
  • 1 teaspoon vanilla extract
  • ½ cup all-purpose flour
  • â…“ cup HERSHEY’S Cocoa
  • ¼ teaspoon baking powder
  • ¼ teaspoon baking soda
  • â…› teaspoon salt
  • â…“ cup water
  • Powdered sugar for dusting
  • 1 cup cherry pie filling
  • 1 tub frozen whipped topping 8 oz., thawed and divided
  • HERSHEY’S KISSES Milk Chocolate
  • HERSHEY’S HUGS Chocolates
  • HERSHEY’S MINIATURES Chocolate Bars
  • HERSHEY’S NUGGETS Cookies ‘N’ Cream Candies
  • Blueberries
  • Raspberries
  • Halved strawberries
  • 1 TWIZZLERS Strawberry Twist

Instructions

  • Preheat oven to 375°F (190°C).
  • Line a jelly-roll pan with foil and generously grease it.
  • Beat egg whites in a large bowl until foamy; gradually add ½ cup granulated sugar while beating until stiff peaks form.
  • In a separate small bowl, beat egg yolks and vanilla on high speed for about 3 minutes.
  • Gradually add the remaining â…“ cup granulated sugar and continue beating for 2 more minutes.
  • In another bowl, combine flour, cocoa, baking powder, baking soda, and salt.
  • Add dry ingredients alternately with water to the egg yolk mixture, beating on low speed until smooth.
  • Gently fold the chocolate batter into the beaten egg whites.
  • Spread the batter evenly in the prepared pan.
  • Bake for 12-15 minutes, or until the top springs back when touched lightly in the center.
  • Immediately loosen the cake edges from the pan and invert onto a towel sprinkled with powdered sugar.
  • Carefully remove the foil, then roll the cake inside the towel, starting from the narrow end.
  • Let it cool on a wire rack.
  • Unroll the cake and remove the towel.
  • Spread with cherry pie filling and 1½ cups whipped topping, then roll it back up.
  • Frost the cake with the remaining whipped topping.
  • Decorate with HERSHEY’S chocolates, fresh berries, and place the TWIZZLERS Strawberry Twist on top as a “wick”.
  • Refrigerate until ready to serve.

Notes & Wine Advice

Serving Tip:
Add extra fresh fruit around the cake for a beautiful and festive presentation.
Wine Advice:
Pair with a sweet dessert wine like Moscato or a light-bodied sparkling rosé.

Nutrition values

Calories: 290 kcal | koolhydraten: 44 g | Eiwitten: 5 g | Vet: 12 g | Suiker: 30 g
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Course; Cake / Chocolate / Dessert
Cuisine; American

Heritage Chocolate Cake

Heritage Chocolate Cake

Couverts10 servings
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Ingredients

  • 2/3 cup butter or margarine, softened
  • 1¾ cups sugar
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1/2 cup HERSHEY’S Cocoa
  • 1 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1½ cups buttermilk or sour milk*
  • CHOCOLATE FUDGE FROSTING recipe below

Instructions

  • Heat oven to 350°F. Grease and flour two 9-inch round baking pans.
  • Beat butter, sugar, eggs and vanilla in large bowl until fluffy.
  • Combine flour, cocoa, baking powder, baking soda and salt; add alternately with buttermilk to butter mixture, beating just until smooth.
  • 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 CHOCOLATE FUDGE FROSTING.

Notes & Wine Advice

* To sour milk: Use 4-1/2 teaspoons white vinegar plus milk to equal 1-1/2 cups.
CHOCOLATE FUDGE FROSTING 1/3 cup butter or margarine 1/3 cup HERSHEY’S Cocoa 2-2/3 cups powdered sugar 1/3 cup milk 1 teaspoon vanilla extract 1. Melt butter in small saucepan over low heat; add cocoa, stirring constantly until smooth and slightly thickened. Remove from heat; pour into medium bowl. Cool until very thick (about 40 minutes). 2. Add powdered sugar alternately with milk and vanilla, beating to spreading consistency. About 2 cups frosting.
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Course; Cake / Chocolate

German Chocolate Cake from Hershey’s

German Chocolate Cake from Hershey’s

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Ingredients

  • 1/4 cup HERSHEY’S Cocoa
  • 1/2 cup boiling water
  • 1 cup butter
  • 3 tablespoons butter or margarine, softened
  • 2-1/4 cups sugar
  • 1 teaspoon vanilla extract
  • 4 eggs
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup buttermilk or sour milk*
  • COCONUT PECAN FROSTING recipe below
  • Pecan halves optional

Instructions

  • Heat oven to 350°F.
  • Grease and flour three 9-inch round baking pans.
  • Stir together cocoa and water in small bowl until smooth; set aside. Beat butter, sugar and vanilla in large bowl until light and fluffy.
  • Add eggs, one at a time, beating well after each addition.
  • Stir together flour, baking soda and salt; add to butter mixture alternately with chocolate mixture and buttermilk, beating just enough to blend.
  • Pour batter into prepared pans.
  • Bake 25 to 30 minutes or until top springs back when touched lightly. Cool 5 minutes; remove from pans to wire racks.
  • Cool completely.
  • Prepare COCONUT PECAN FROSTING; spread between layers and over top.

Notes & Wine Advice

* To sour milk: Use 1 tablespoon white vinegar plus milk to equal 1 cup.
COCONUT PECAN FROSTING 1 can (14 oz.) sweetened condensed milk (not evaporated milk) 3 egg yolks, slightly beaten 1/2 cup (1 stick) butter or margarine 1 teaspoon vanilla extract 1-1/3 cups MOUNDS Sweetened Coconut Flakes 1 cup chopped pecans Stir together sweetened condensed milk, egg yolks and butter in medium saucepan. Cook over low heat, stirring constantly, until mixture is thickened and bubbly. Remove from heat; stir in vanilla, coconut and pecans. Cool to room temperature. About 2-2/3 cups frosting.
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Course; Cake / Chocolate
Cuisine; European / Germany

Deep Dark Chocolate Cake

Deep Dark Chocolate Cake

Couverts10 servings
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Equipment

  • 9-inch round pan
  • Large bowl
  • mixer
  • oven
  • wooden picks

Ingredients

  • 2 cups sugar
  • 1¾ cups all-purpose flour
  • 3/4 cup HERSHEY’S Cocoa or HERSHEY’S SPECIAL DARK Cocoa
  • 1½ teaspoons baking powder
  • 1½ teaspoons baking soda
  • 1 teaspoon salt
  • 2 eggs
  • 1 cup milk
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup boiling water
  • One-bowl buttercream frosting recipe below

Instructions

  • Heat oven to 350°F.
  • Grease and flour two 9-inch round pans or one 13x9x2-inch baking pan. 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 electric mixer 2 minutes.
  • Stir in boiling water (batter will be thin).
  • Pour batter into prepared pans.
  • Bake 30 to 35 minutes for round pans, 35 to 40 minutes for rectangular pan or until wooden pick inserted in center comes out clean.
  • Cool 10 minutes; remove from pans to wire racks.
  • Cool completely. (Cake may be left in rectangular pan, if desired.)
  • Frost with ONE-BOWL BUTTERCREAM FROSTING.

Notes & Wine Advice

ONE-BOWL BUTTERCREAM FROSTING 6 tablespoons butter or margarine, softened 2-2/3 cups powdered sugar 1/2 cup HERSHEY’S Cocoa or HERSHEY’S Dutch Processed Cocoa 1/3 cup milk 1 teaspoon vanilla extract Beat butter in medium bowl. Add powdered sugar and cocoa alternately with milk, beating to spreading consistency (additional milk may be needed). Stir in vanilla. About 2 cups frosting. HIGH
ALTITUDE DIRECTIONS (Cake): — Decrease sugar to 1-3/4 cups — Increase flour to 1-3/4 cups plus 2 tablespoons — Decrease baking powder to 1-1/4 teaspoons — Decrease baking soda to 1-1/4 teaspoons — Increase milk to 1 cup plus 2 tablespoons — Bake at 375°F, 30 to 35 minutes for both pan sizes
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Course; Cake / Chocolate

Dandy Cake

Dandy Cake

Couverts24 servings.
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Equipment

  • jelly-roll pan
  • Large bowl
  • oven
  • Saucepan

Ingredients

  • 1 cup water
  • 1 cup butter or margarine
  • 1/3 cup HERSHEY’S Cocoa
  • 2 cups all-purpose flour
  • 2 cups sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 eggs
  • 3/4 cup dairy sour cream
  • 3/4 cup REESE’S Creamy Peanut Butter
  • Chocolate toping recipe below

Instructions

  • Heat oven to 350°F.
  • Grease and flour 15-1/2×10-1/2×1-inch jelly roll pan.
  • Combine water, butter and cocoa in small saucepan.
  • Cook over medium heat, stirring occasionally, until mixture boils; boil and stir 1 minute.
  • Remove from heat; set aside.
  • Stir together flour, sugar, baking soda and salt in large bowl.
  • Add eggs and sour cream; beat until well blended.
  • Add cocoa mixture; beat just until blended (batter will be thin).
  • Pour into prepared pan.
  • Bake 25 to 30 minutes or until wooden pick inserted in center comes out clean.
  • Do not remove cake from pan; spread peanut butter over warm cake.
  • Cool completely in pan on wire rack.
  • Prepare CHOCOLATE TOPPING; carefully spread over top, covering peanut butter.
  • Allow topping to set; cut into squares.

Notes & Wine Advice

CHOCOLATE TOPPING: Place 2 cups (12-oz. pkg.) HERSHEY’S Semi-Sweet Chocolate Chips and 2 tablespoons shortening (do not use butter, margarine, spread or oil) in small microwave-safe bowl. Microwave at HIGH (100%) 1-1/2 minutes; stir. If necessary, microwave at HIGH an additional 15 seconds at a time, stirring after each heating, just until chips are melted when stirred.
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Course; Cake / Chocolate

Fluffy peanut butter frosting

Fluffy peanut butter frosting

Couverts3 cups frosting
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Equipment

  • plastic wrap
  • Saucepan

Ingredients

  • 1 cup milk
  • 3 tablespoons all-purpose flour
  • 1 cup sugar
  • 1/2 cup REESE’S Creamy Peanut Butter
  • 1/2 cup shortening
  • 1 teaspoon vanilla extract
  • Dash salt

Instructions

  • Gradually stir milk into flour in small saucepan.
  • Cook over low heat, stirring constantly, until very thick. Transfer to medium bowl; press plastic wrap directly on surface.
  • Cool to room temperature, about 1/2 hour.
  • Add sugar, peanut butter, shortening, vanilla and salt.
  • Beat on high speed of mixer until frosting becomes fluffy and sugar is completely dissolved.
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Course; Basic recipe / Cake / Nuts

Chocolate Sour Cream Cake

Chocolate Sour Cream Cake

Couverts15 servings
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Equipment

  • baking pan 13x9x2-inch
  • oven
  • wooden pick

Ingredients

  • 1¾ cups all-purpose flour
  • 1¾ cups sugar
  • 3/4 cup HERSHEY’S Cocoa
  • 1½ teaspoons baking soda
  • 1 teaspoon salt
  • 2/3 cup butter or margarine softened
  • 1 container 16 oz. dairy sour cream
  • 2 eggs
  • 1 teaspoon vanilla extract
  • Fudge frosting

Instructions

  • Heat oven to 350°F.
  • Grease and flour 13x9x2-inch baking pan.
  • Stir together flour, sugar, cocoa, baking soda and salt in large bowl.
  • Add butter, sour cream, eggs and vanilla; beat on medium speed of mixer 3 minutes.
  • Pour batter into prepared pan.
  • Bake 40 to 45 minutes or until wooden pick inserted in center comes out clean.
  • Cool in pan on wire rack.
  • Frost with Fudge frosting
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Course; Cake / Chocolate

Fudge frosting

Fudge frosting

Couverts1 cup frosting
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Equipment

  • Saucepan

Ingredients

  • 3 tablespoons butter or margarine
  • 1/3 cup HERSHEY’S Cocoa
  • 1â…“ cups powdered sugar
  • 3 tablespoons milk
  • 1/2 teaspoon vanilla extract

Instructions

  • Melt butter in small saucepan over low heat.
  • Add cocoa; cook, stirring constantly, just until mixture begins to boil.
  • Pour mixture into medium bowl; cool completely.
  • Add powdered sugar alternately with milk to cocoa mixture, beating to spreading consistency.
  • Stir in vanilla.
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Course; Basic recipe / Cupcakes-Brownies