Hershey's Collector's Cocoa Cake

This recipe comes from an old can of Hershey's Cocoa that I have kept for years to preserve this version. But it's not just the recipe that makes it so good. The secret to making this great Hershey's cake even better is to use Hershey's Special Dark or Pernigotti Cocoa.

This cake is so moist that even though I use non-stick pans, I put parchment paper in the bottom of each pan. Monitor the baking process carefully, and remove each pan as soon as a toothpick can be withdrawn cleanly from the center.

Cake Recipe

3/4 cup butter3/4 cups cocoa
1-3/4 cups sugar1-1/4 teapsoons baking soda
2 eggs1/2 teaspoon salt
1 teaspoon vanilla1-1/3 cups water
2 cups unsifted all-purpose flour 


Cream butter and sugar until light and fluffy. Add eggs and vanilla; beat 1 minute at medium speed. Combine flour, cocoa, baking soda and salt; add alternately with water to creamed mixture. Pour batter into 2 greased and floured cake pans. Bake at 350, 35 to 40 minutes for 8-inch pans; 30 to 35 minutes for 9-inch pans. Cool 10 minutes; remove from pans. Cool completely and frost with Chocolate Buttercream Frosting.

Chocolate Buttercream Frosting

If you desire a coffee flavor (optional), dissolve 2 teaspoons of Nescafe Instant Dark Roast Coffee (or something similar) into the milk

6 tablespoons butter (softened)

2-2/3 cups unsifted confectioner's sugar

Cocoa : 1/3 cup for light flavor, 1/2 cup for medium flavor, 3/4 cup for dark flavor

1/3 cup milk

1 teaspoon vanilla

2 teaspoons Nescafe Instant Dark Roast Coffee (optional)

Cream butter in a small mixer bowl. Add cocoa and confectioner's sugar alternately with milk; beat to spreading consistency (additional tablespoon milk may be needed). Blend in vanilla.