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3 vintage & classic chocolate cake recipes from Hershey’s

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A piece of chocolate cake on wooden background
A piece of chocolate cake on wooden background

So many memories of our parents and grandparents wouldn’t be quite complete without the tastes that bring us back to childhood. For many Americans, a big, sweet part of our past involved chocolate — especially Hershey’s chocolate in cakes and cupcakes.

Some of the most popular dessert recipes from the past came from the label on the can of Hershey’s cocoa. Here’s a look at a few classic chocolate cake recipes developed in years past, over in Hershey, Pennsylvania.

3 vintage & classic chocolate cake recipes from Hershey's


Here’s an old Hershey’s fudge cake (1940s)

Ingredients

Red, white and blueberry dessert (1955)

Red, white and blueberry dessert (1955)

Yield: 16
Prep Time: 10 minutes
Cook Time: 20 minutes
Additional Time: 2 hours
Total Time: 2 hours 30 minutes

A patriotic dessert with blueberry gelatin, a lemon-pineapple-cream cheese middle layer, and a blueberry layer on top.

Ingredients

  • 1 package strawberry gelatin
  • 3-1/3 cups very hot water
  • one 10-ounce package quick-frozen strawberries
  • 2 packages lemon gelatin
  • 1 cup canned pineapple juice
  • One 8 ounce package cream cheese
  • 1/2 cup cold water
  • 3 tablespoons sugar
  • 1-1/2 cups cultivated blueberries
  • 2 tablespoons milk

Instructions

  1. Dissolve strawberry gelatin in 1-1/3 cups of very hot water. Add frozen strawberries; stir and break up with a fork until thawed.
  2. Pour into a 2-quart star mold. Chill until almost firm.
  3. Dissolve 1 package lemon gelatin in 1 cup of the very hot water. Add 1 cup pineapple juice.
  4. Cut three-quarters of the cream cheese into small pieces and add to lemon gelatin mixture. Beat with rotary beater until smooth.
  5. Chill until slightly thickened, then pour carefully over strawberry layer in mold. Chill until almost firm.
  6. Dissolve remaining package of lemon gelatin in the 1 cup remaining hot water. Add 1/2 cup cold water and the sugar, stir until sugar dissolves. Chill until slightly thickened.
  7. Reserve 5 whole blueberries. Crush remaining blueberries and fold into slightly thickened lemon gelatin. Then pour carefully over cream cheese layer. Chill until firm.
  8. At serving time, unmold. Mix remaining quarter (about 2 ounces) of cream cheese with milk; using pastry tube, outline top of star with cream cheese. Garnish star points with reserved whole blueberries.
  9. Turn out and outline a star on top with the softened cream cheese, and garnish with whole blueberries.
Nutrition Information:
Yield: 16 Serving Size: 1
Amount Per Serving:Calories: 98 Total Fat: 5g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 14mg Sodium: 59mg Carbohydrates: 12g Fiber: 1g Sugar: 9g Protein: 2g
Click Americana offers approximate nutrition information as a general reference only, and we make no warranties regarding its accuracy. Please make any necessary calculations based on the actual ingredients used in your recipe, and consult with a qualified healthcare professional if you have dietary concerns.

Antique Hershey's bar - chocolate candy

German chocolate cream cheese brownies (1967)

German chocolate cream cheese brownies (1967)

Yield: 20
Prep Time: 20 minutes
Cook Time: 40 minutes
Additional Time: 1 hour
Total Time: 2 hours

Ingredients

  • 1 (4 oz.) package Baker's German sweet chocolate
  • 5 tbsp. butter
  • 1 (3 oz.) package cream cheese
  • 1 cup sugar
  • 3 eggs
  • 1/2 cup plus 1 tbsp. unsifted flour
  • 1-1/2 tsp. vanilla
  • 1/2 tsp. Calumet baking powder
  • 1/4 tsp. salt
  • 1/2 cup coarsely-chopped nuts
  • 1/4 tsp. almond extract

Instructions

  1. Melt chocolate and 3 tablespoons butter over very low heat, stirring constantly. Cool.
  2. Cream remaining butter with cream cheese until softened.
  3. Gradually add 1/4 cup sugar, creaming until light and fluffy.
  4. Blend in 1 egg, 1 tablespoons flour and 1/2 teaspoon vanilla. Set aside.
  5. Beat remaining eggs until thick and light in color.
  6. Gradually add remaining 3/4 cup sugar, beating until thickened.
  7. Add baking powder, salt, and remaining 1/2 cup flour.
  8. Blend in cooled chocolate mixture, nuts, almond extract, and remaining 1 teaspoon vanilla.
  9. Measure 1 cup chocolate batter and set aside.
  10. Spread remaining chocolate batter in a greased 9 inch square pan. Top with cheese mixture.
  11. Drop measured chocolate batter from tablespoon onto cheese mixture, swirl with spatula or marble.
  12. Bake at 350 degrees for 35 to 40 minutes.
  13. Cool, then cut. Cover, and store in refrigerator.

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Chocolate fudge frosting recipe

1/3 cup butter or margarine
2/3 cup Hershey’s Cocoa
2-2/3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract

Melt butter in small saucepan over low heat; add cocoa, stirring constantly until smooth. (Mixture will be very thick.)

MORE  Brown Derby restaurant's chocolate black bottom pie recipe (1953)

Remove from heat; pour into medium bowl. Cool slightly.

Add powdered sugar alternately with milk and vanilla, beating to spreading consistency.

Makes about 2 cups frosting.

18 classic chocolate cake recipes (1911)


Libby's pumpkin pie recipe

Libby's pumpkin pie recipe

Yield: 1 9-inch pie

Ingredients

  • 2 eggs, slightly beaten
  • 1-1/2 cups Libby's solid-pack pumpkin
  • 3/4 cup sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon ginger
  • 1 teaspoon ground cinnamon
  • 1-1/2 cups (12-ounce can) evaporated milk
  • 1/4 teaspoon cloves
  • 1 9" unbaked pie shell with high fluted edge

Instructions

  1. Preheat oven to 425 degrees F.
  2. Mix filling ingredients in order given. Pour into pie shell.
  3. Bake 15 minutes.
  4. Reduce temperature to 350 F; continue baking for 45 minutes or until knife inserted into center of filling comes out clean.
  5. Cool completely.
  6. Garnish, if desired, with whipped topping.

Notes

Because of the eggs and dairy in this pumpkin pie recipe, be sure to store it in the refrigerator.

Recommended Products

As an Amazon Associate and member of other affiliate programs, qualifying purchases made via our links earns us a small commission at no additional cost to you.

Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving:Calories: 494 Total Fat: 19g Saturated Fat: 7g Trans Fat: 0g Unsaturated Fat: 11g Cholesterol: 56mg Sodium: 467mg Carbohydrates: 76g Fiber: 3g Sugar: 45g Protein: 7g
Click Americana offers approximate nutrition information as a general reference only, and we make no warranties regarding its accuracy. Please make any necessary calculations based on the actual ingredients used in your recipe, and consult with a qualified healthcare professional if you have dietary concerns.

A piece of chocolate cake on wooden background


One-bowl buttercream frosting recipe

6 tablespoons butter or margarine, softened
2-2/3 cups powdered sugar
1/2 cup Hershey’s 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. Makes about 2 cups frosting.

For chocolate cupcakes: Fill paper-lined muffin cups (2-1/2 inches in diameter) 2/3 full with batter. Bake at 350 degrees F for 20 to 25 minutes; cool. Frost. About 2-1/2 dozen cupcakes.

‘Hand-me-down’ chocolate cake recipe (1972)

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2 Responses

  1. great recipe, can you instruct me on how to increase the size of the cakes(Depth)like a 4 to 5 inch deep cake without making more cakes and layering them & with keeping this cake just as great as the regular size one???? !!!!! the recipe would be for any of the 3 Vintage & classic chocolate cakes !!!! Love your site !!! Thanks in advance for your advice here !!!! Jesse… Please email me at: [email protected] .

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