3 vintage & classic chocolate cake recipes from Hershey’s

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 of heirloom and iconic chocolate and cocoa recipes developed in years past, right over in Hershey, Pennsylvania.

3 vintage & classic chocolate cake recipes from Hershey's


Hershey’s fudge cake (c1947)

Ingredients

2-1/4 cups sifted flour
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1/2 cup shortening
1-1/2 cups sugar
1 tsp. vanilla
2 eggs
1 cup sour milk
1/3 cup hot water
1/2 cup Hershey’s Cocoa

Directions

Sift flour once, then measure and mix with soda, baking powder and salt; sift again.

Cream shortening; add sugar gradually, beating thoroughly after each addition.

Add vanilla, then well-beaten eggs; beat until fluffy.

Beat in flour mixture alternately with sour milk.

Mix cocoa and hot water to form a smooth paste; beat into batter.

Pour into 3 small cake pans, or 2 large layer cake pans.

Bake in moderate oven (350 degrees F) 30-35 minutes.

Cool, spread with any chocolate icing.

To make sour milk, add 1 tablespoon vinegar to 8 ounces of milk. Let sit 5 minutes.


Antique Hershey's bar - chocolate candy

Heritage chocolate cake recipe

Ingredients

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2/3 cup butter or margarine, softened
1-3/4 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
1-1/2 cups buttermilk or sour milk*
Chocolate fudge frosting (recipe follows)

Directions

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

2. 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.

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 CHOCOLATE FUDGE FROSTING. 8 to 10 servings.

* To sour milk: Use 4-1/2 teaspoons white vinegar plus milk to equal 1-1/2 cups.


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.)

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)


Hershey’s old-fashioned cake recipe

Ingredients

3/4 cup (1-1/2 sticks) butter or margarine, softened
1-2/3 cups sugar
3 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
2/3 cup Hershey’s Cocoa
1-1/4 teaspoons baking soda
1 teaspoon salt
1/4 teaspoon baking powder
1-1/3 cups water
1/2 cup finely crushed hard peppermint candy (optional)
One-bowl buttercream frosting (recipe follows)
Additional crushed hard peppermint candy (optional)

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Directions

Heat oven to 350 degrees F. Grease and flour two 9-inch round baking pans or one 13x9x2-inch baking pan.

Combine butter, sugar, eggs and vanilla in large bowl; beat on high speed of mixer 3 minutes.

Stir together flour, cocoa, baking soda, salt and baking powder; add alternately with water to butter mixture, beating until blended. Add candy, if desired.

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 One-bowl buttercream frosting (recipe below).

Just before serving, garnish with peppermint candy, if desired.

Makes 8 to 10 servings

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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