hershey's double cocoa cake

Name: Hershey's Double Cocoa Cake
Prep time: 45 min
Cook time: 20 min
Yield: 20
Cuisine: American
Ingredients: 1/2 cup(s) oil; 1 stick(s) butter (1/2 cup); 1 cup(s) water; 2 cup(s) all purpose flour; 2 cup(s) sugar; 4 to 5 tablespoon(s) hershey's cocoa, heaping (i used 4 1/2); 1 teaspoon(s) salt; 1 teaspoon(s) baking soda; 2 teaspoon(s) vanilla extract; 2 large eggs; 1/2 cup(s) sour milk (1/2 c milk + 2 tsp. white vinegar); ## DOUBLE COCO CAKE FROSTING; 1 stick(s) plus 2 tablespoons butter; 4 to 5 tablespoon(s) hershies cocoa, sifted (i used 5); 10 tablespoon(s) evaporated milk; 1 box(es) powdered sugar, sifted; 1/2 bag(s) miniature marshmallows, i used 3/4 of a bag; 1 1/2 to 2 cup(s) chopped walnuts, or your favorite nut

41 Pinches 17 Photos

Jeanne Gliddon

Los Banos, CA

Updated on Jun 10, 2015

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.

Rate

prep time 45 Min

cook time 20 Min

method Bake

yield 20 more or less depending on the size of the pieces.

Ingredients

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

How To Make hershey's double cocoa cake

Step 1

DIRECTIONS FOR CAKE: Heat oven to 350 degrees

Step 2

Melt on stove butter, oil, and water.
Step 3

Sift all dry ingredients in bowl.
Step 4

Pour melted ingredients Into dry ingredients and beat together.
Step 5

Add sour milk, eggs and vanilla to mixture and beat together.
Step 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.
Step 7

DIRECTIONS FOR FROSTING: While cake is baking, melt the butter, Cocoa and evaporated milk.
Step 8

Bring to boil.
Step 9

Beat in powdered sugar (do not add marshmallows to this mixture). Keep warm until cake is done.
Step 10

Sprinkle marshmallows on top of warm cake.
Step 11

Add chopped walnuts.
Step 12

Drizzle the warm frosting over cake letting it drip down sides on its own (you don't have to ice cake).
Step 13

COVERING CAKE WITH PLASTIC WRAP Place toothpicks all over cake.
Step 14

Cover with plastic wrap. I use Glad Press & Seal. Cake does not need to be refrigerated.
Step 15

This cake is delicious served warm or cold! Enjoy!!
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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