Hershey'S Disappearing Cake
Indulge in the rich flavors of Hershey's Disappearing Cake, a delightful chocolate treat that melts in your mouth. Perfect for gatherings or a cozy dessert night, this cake offers a balanced sweetness and a moist texture that chocolate lovers will adore.
Ingredients
Instructions
- Grease two 9-inch round cake pans.
- Cream butter, shortening, sugar, and vanilla until fluffy.
- Blend in eggs.
- Combine cocoa, flour, baking powder, baking soda, and salt in a bowl.
- Add milk and blend.
- Bake at 350° for 30 to 35 minutes.
Tips & Substitutions
For a lighter texture, ensure your butter and shortening are at room temperature before creaming. If you're out of shortening, you can substitute with an equal amount of unsalted butter. You can also replace milk with a non-dairy milk for a vegan version. If you prefer a richer chocolate flavor, consider adding a bit more cocoa powder or using dark cocoa.
Serving Suggestions
Serve the cake with a dusting of powdered sugar or a drizzle of chocolate glaze for an extra touch. It pairs beautifully with a scoop of ice cream or fresh berries for a refreshing contrast. Consider serving it alongside a slice of Jiffy Peach Cobbler for a delightful dessert spread. A dollop of whipped cream adds a nice finish as well.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, refrigerate it for up to a week. To reheat, simply warm individual slices in the microwave for about 10-15 seconds or enjoy it cold. This cake is delightful on its own or with a scoop of vanilla ice cream.
Nutrition & Diet Analysis (per serving)
Each serving of Hershey'S Disappearing Cake contains roughly 24 calories, with 0g protein, 2g carbohydrates, and 2g fat. Note that it is relatively high in sodium, at 483mg per serving (21% 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 whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but it may result in a denser cake. To maintain a lighter texture, consider using a blend of both flours or adding a bit more liquid to the batter.
What should I do if my cake sinks in the middle?
A sinking cake can result from underbaking or too much leavening agent. Make sure your oven is properly calibrated and check for doneness with a toothpick. If it comes out clean, the cake is done. Also, avoid overmixing the batter, as this can incorporate too much air and lead to collapsing.
Can I freeze this cake?
Absolutely! To freeze, wrap the cooled cake tightly in plastic wrap and then in aluminum foil. It can be stored in the freezer for up to 3 months. Thaw it in the refrigerator overnight before serving, and you can enjoy it as if it was freshly baked.
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).