Hershey Layer Cake
A rich, chocolate-layer cake with a moist crumb and nutty texture, perfect for special occasions or when craving a decadent dessert.
Ingredients
Instructions
- Melt the Hershey bar in the top of a double boiler over hot water and cool.
- Cream margarine with sugar until smooth.
- Beat in eggs one at a time, beating well after each addition.
- Sift together the flour, salt, and baking soda.
- Alternately add the dry ingredients and buttermilk to the creamed mixture, beginning and ending with the dry ingredients.
- Stir in chopped nuts.
- Pour batter into two greased and floured 9-inch square cake pans.
- Bake at 350°F (175°C) for about 35 to 40 minutes.
- Frost the cooled cake with your favorite frosting.
Tips & Substitutions
For a richer chocolate flavor, consider using dark chocolate instead of a regular Hershey bar. If you don't have buttermilk, you can make a substitute by adding 1 tablespoon of vinegar or lemon juice to a cup of milk and letting it sit for 5 minutes. Ensure the cake layers are completely cool before frosting to prevent melting.
Serving Suggestions
This Hershey Layer Cake is delightful on its own but pairs beautifully with a scoop of vanilla ice cream for an extra treat. It also goes well with coffee or a glass of cold milk. Consider serving it alongside Mama'S Candied Yams for a comforting dessert spread.
Storage & Reheating
To store leftovers, wrap the cake tightly in plastic wrap or aluminum foil and keep it in the refrigerator for up to five days. For longer storage, you can freeze individual slices, wrapped well, for up to three months. Allow the cake to thaw in the refrigerator before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Hershey Layer Cake contains roughly 486 calories, with 10g protein, 93g carbohydrates, and 8g fat. It is an excellent source of protein (20% of the Daily Value) and iron (20% of the Daily Value), and a good source of calcium and dietary fiber. Note that it is relatively high in sodium, at 1150mg per serving (50% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use unsweetened cocoa powder instead of a Hershey bar?
Yes, you can use unsweetened cocoa powder as a substitute. For every ounce of chocolate, use 3 tablespoons of cocoa powder along with 1 tablespoon of fat, such as melted butter or margarine, to maintain the texture and flavor.
How can I make this cake gluten-free?
To make a gluten-free version, substitute the all-purpose flour with a 1:1 gluten-free flour blend. Ensure that the blend contains xanthan gum for proper structure. This way, you can enjoy a delicious gluten-free Hershey Layer Cake.
What type of frosting works best for this cake?
A classic chocolate buttercream frosting complements the Hershey Layer Cake perfectly. Alternatively, a cream cheese frosting adds a delicious tang that balances the sweetness. You can also top it with whipped cream for a lighter option.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).