Hershey'S Prize Chocolate Cake
A rich and moist chocolate cake with a deep cocoa flavor, perfect for celebrations or satisfying chocolate cravings, suitable for all chocolate lovers.
Ingredients
Instructions
- Generously grease and flour two 9-inch round cake pans.
- Cream butter, shortening, sugar, and vanilla until light and fluffy.
- Blend in eggs.
- In a separate bowl, combine flour, cocoa, baking soda, and salt.
- Gradually add dry ingredients alternately with milk to the creamed mixture, mixing well after each addition.
- Pour batter into prepared cake pans.
- Bake at 350°F (175°C) for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Allow cakes to cool before frosting.
Tips & Substitutions
For a richer flavor, consider using high-quality cocoa powder. If you're out of shortening, unsalted butter can be used as a substitute, though it may slightly alter the texture. Ensure all ingredients are at room temperature for better incorporation. For added moisture, you can substitute some of the milk with buttermilk or coffee, enhancing the chocolate flavor. Don't forget to test for doneness with a toothpick.
Serving Suggestions
This cake is perfect for celebrations and pairs beautifully with a rich chocolate frosting or a light whipped cream for contrast. Consider serving it with a scoop of vanilla ice cream for a delightful dessert experience. It also goes well with coffee or milk. For a fun twist, try serving slices alongside a Super Spinach Appetizer for a balanced spread.
Storage & Reheating
Once the cakes are fully cooled, store them in an airtight container at room temperature for up to 3 days. If you want to keep them longer, wrap them tightly in plastic wrap and then foil, and freeze for up to 3 months. When ready to enjoy, thaw at room temperature and reheat gently in a microwave if desired.
Nutrition & Diet Analysis (per serving)
Each serving of Hershey'S Prize Chocolate Cake contains roughly 48 calories, with 1g protein, 4g carbohydrates, and 3g fat. Note that it is relatively high in sodium, at 834mg per serving (36% 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 make this cake ahead of time?
Yes, you can bake the cake layers a day in advance. Simply cool them completely, wrap in plastic wrap, and store in the fridge. Frost them just before serving to keep the layers fresh. This is a great time-saving tip for busy occasions.
What can I use if I don’t have milk?
If you don’t have milk on hand, you can substitute it with almond milk, soy milk, or even water in a pinch. Each alternative might slightly change the flavor, but they will still yield a delicious cake.
How do I know when the cake is done baking?
To check for doneness, insert a toothpick into the center of the cake. If it comes out clean or with a few moist crumbs, the cake is ready. Keep an eye on the baking time, as ovens can vary.
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).