Hershey's Double Cocoa Cake
photos of Hershey's Double Cocoa Cake Recipe
20 more or less depending on the size of the pieces.
4 to 5
hershey's cocoa, heaping (i used 4 1/2)
sour milk (1/2 c milk + 2 tsp. white vinegar)
DOUBLE COCO CAKE FROSTING
plus 2 tablespoons butter
4 to 5
hershies cocoa, sifted (i used 5)
powdered sugar, sifted
miniature marshmallows, i used 3/4 of a bag
1 1/2 to 2
chopped walnuts, or your favorite nut
How to Make Hershey's Double Cocoa Cake
1DIRECTIONS FOR CAKE:
Heat oven to 350 degrees
2Melt on stove butter, oil, and water.
3Sift all dry ingredients in bowl.
4Pour melted ingredients Into dry ingredients and beat together.
5Add sour milk, eggs and vanilla to mixture and beat together.
6Pour batter into a Jelly Roll pan that has been greased and floured. Bake 15 to 20 minutes or until a toothpick comes out clean.
7DIRECTIONS FOR FROSTING:
While cake is baking, melt the butter, Cocoa and evaporated milk.
9Beat in powdered sugar (do not add marshmallows to this mixture). Keep warm until cake is done.
10Sprinkle marshmallows on top of warm cake.
12Drizzle the warm frosting over cake letting it drip down sides on its own (you don't have to ice cake).
13COVERING CAKE WITH PLASTIC WRAP
Place toothpicks all over cake.
14Cover with plastic wrap. I use Glad Press & Seal. Cake does not need to be refrigerated.
15This cake is delicious served warm or cold! Enjoy!!
Printable Recipe Card
About Hershey's Double Cocoa Cake
Posted: Wed, Jun 10, 2015