- Most Helpful
- Highest Rating
First off, this exact recipe is on the back of the Hershey cocoa powder box. Secondly, it really just did not taste that good to me. And it was horrible coming out of the pan! It stuck so badly. I would definitely recommend using shortening or parchment paper.
wonderful chocolate cake that was enjoyed by my family this cake is sweet so I just served it with ice cream, thanks for sharing Lynn!
I did half the cake like Mikekey. Cooked it for 27 minutes. It's so moist. Instead of using 1 cup of sugar, I used 3/4 cup. After it was baked, I let it to cool in the pan for 10 minutes then removed it on a wire rack to cool completely. I did this frosting : Kittencal's Chocolate Frosting/Icing and dark rich. It's so good. Thanks Lynn :) Made for Market tag.
Best chocolate cake out there for taste and moistness! Seems like it will be way too liquid but it turns out fantastic. Ora, what are trying to do...kill me? I could eat this until I pass out with a sugar coma. :-)
I've been using this recipe for years. I found it in one of my Hershey's cookbooks. That page of my cookbook is completely stained up with chocolate splotches! That, to me, is the true test for a great recipe! To me it has the taste and texture of an Entenmann's Chocolate Fudge Cake (which my husband and I love!). I frost it with a cooled rich chocolate glaze. It is the most requested cake in our house!
Very moist, i like the texture, loved it. :D i was giving it a test run before my boyfriend's birthday, i think im sticking with this recipe :D reminder to myself: VERY VERY YUMMY ;)
After making a disastrous recipe from this site which shall remain nameless, I was paranoid this wouldn't turn out too but my fears were ungrounded. The cake itself had a great chocolate flavor and was tasty on its own. I didn't make your icing because I have my own recipe but thanks for sharing your recipe. I will make it again. It was moist and delicious.
Great cake perfect dessert
So easy and very moist! I made just half the recipe into a one layer round cake. I used half Splenda and half sugar and baked for 25 minutes. I also subbed orange extract for the vanilla, since I love chocolate and orange together. I topped it with a dollop of non-fat, sugar-free yogurt. This cake doesn't need frosting! Great snack cake.
This cake has a wonderful flavor, but even after cooking only 30 minutes in a 9 X 13 baking pan--we found it to be a bit dry. Next time I would cook it between 25-28 minutes. I did make two substitutions--I used 1/2 cup of regular unsweetened cocoa and 1/4 cup of special dark cocoa because we love a rich, chocolate taste! Also, instead of using boiling water, I used 1 cup of hot coffee. You cannot taste the coffee in the cake; it just enhances the flavor of the chocolate. This was very easy to make. Thanks Lavender Lynn!