Old-Fashioned Chocolate Cake

Old-Fashioned Chocolate Cake


  • 1 teaspoon Vanilla extract
  • cup Milk
  • 1/2 cup Hershey’s Cocoa
  • 2 2/3 cups Powdered sugar
  • 3/4 cup Butter or margarine softened
  • 1 2/3 cups Sugar
  • 3 Eggs
  • 1 teaspoon Vanilla extract
  • 2 cups All-purpose flour
  • 2/3 cup Hershey’s Cocoa
  • 1 1/4 teaspoons Baking soda
  • 1 teaspoon Salt
  • 1/4 teaspoon Baking powder
  • cups Water
  • 1/2 cup Hard peppermint candy, opt. (finely crushed)
  • Add’l hard peppermint candy (crushed), optional
  • 6 tablespoons Butter or margarine softened


  • Heat oven to 350 degrees Fahrenheit. Grease and flour two 9-inch round baking pans or one 13x9x2-inch baking pan. In large mixer bowl, combine butter, sugar, eggs and vanilla; beat on high speed of electric mixer 3 minutes. Stir together flour, cocoa, baking soda, salt and baking powder; add alternately with water to butter mixture, beating until blended. Add candy, if desired. Pour batter into prepared pans. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean.
  • In small mixer bowl, beat butter. Add powdered sugar and cocoa alternately with milk; beat to spreading consistency (additional milk may be needed).
  • Blend in vanilla. About 2 cups frosting. Variation:
  • Chocolate Cupcakes: Fill paper-lined muffin cups (2-1/2 inches in diameter)
  • 2/3 full with batter. Bake at 350 degrees Fahrenheit for 20 to 25 minutes; cool. Frost. About 2-1/2 dozen cupcakes.

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