hershey's double cocoa cake

jgliddon45 avatar
By Jeanne Gliddon
from Los Banos, CA

This cake is similar to a Texas Sheet Cake with some differences. It is delicious and will cure any chocolate cravings you may have. I don't remember who gave me the recipe but I have had it for many years. It is very easy to put together and makes a beautiful presentation for any celebration. This is perfect for a potluck and your family will love you for serving them something that is so decadent.

serves 20 more or less depending on the size of the pieces.
prep time 45 Min
cook time 20 Min
method Bake

Ingredients For hershey's double cocoa cake

  • 1/2 c
    oil
  • 1 stick
    butter (1/2 cup)
  • 1 c
    water
  • 2 c
    all purpose flour
  • 2 c
    sugar
  • 4 to 5 Tbsp
    hershey's cocoa, heaping (i used 4 1/2)
  • 1 tsp
    salt
  • 1 tsp
    baking soda
  • 2 tsp
    vanilla extract
  • 2 lg
    eggs
  • 1/2 c
    sour milk (1/2 c milk + 2 tsp. white vinegar)
  • DOUBLE COCO CAKE FROSTING
  • 1 stick
    plus 2 tablespoons butter
  • 4 to 5 Tbsp
    hershies cocoa, sifted (i used 5)
  • 10 Tbsp
    evaporated milk
  • 1 box
    powdered sugar, sifted
  • 1/2 bag
    miniature marshmallows, i used 3/4 of a bag
  • 1 1/2 to 2 c
    chopped walnuts, or your favorite nut

How To Make hershey's double cocoa cake

  • 1
    DIRECTIONS FOR CAKE: Heat oven to 350 degrees
  • 2
    Melt on stove butter, oil, and water.
  • 3
    Sift all dry ingredients in bowl.
  • 4
    Pour melted ingredients Into dry ingredients and beat together.
  • 5
    Add sour milk, eggs and vanilla to mixture and beat together.
  • 6
    Pour batter into a Jelly Roll pan that has been greased and floured. Bake 15 to 20 minutes or until a toothpick comes out clean.
  • 7
    DIRECTIONS FOR FROSTING: While cake is baking, melt the butter, Cocoa and evaporated milk.
  • 8
    Bring to boil.
  • 9
    Beat in powdered sugar (do not add marshmallows to this mixture). Keep warm until cake is done.
  • 10
    Sprinkle marshmallows on top of warm cake.
  • 11
    Add chopped walnuts.
  • 12
    Drizzle the warm frosting over cake letting it drip down sides on its own (you don't have to ice cake).
  • 13
    COVERING CAKE WITH PLASTIC WRAP Place toothpicks all over cake.
  • 14
    Cover with plastic wrap. I use Glad Press & Seal. Cake does not need to be refrigerated.
  • 15
    This cake is delicious served warm or cold! Enjoy!!
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