HERSHEY’S Fudge Cake Recipe
This month, Dad Cooking Blogger, CookLikeADad discovers the timelessness of HERSHEY’S Chocolate products and process. Learn and watch my HERSHEY’S Fudge Cake recipe and see for yourself that making this cake is as easy as…pie?
The story behind this recipe…
This past summer I had a birthday party up at the beautiful resort town of Mammoth Lakes, California. This destination is known more for their famous ski resort, but I like it for the long summer days sitting out on one of the many lakes, trout fishing with my family.
As my parents, cousins, and in-laws were driving into town on the first day of our 3-day event in Mammoth; my stepdaughter went with my wife to the local thrift shop looking for treasure. During their hunting, the ladies discovered an old HERSHEY’S “breakfast” COCOA tin. Knowing that I am a paid, food ambassador with HERSHEY’S, they decided to buy it and ask me to make the Fudge Cake recipe that is printed on the back of the tin as my birthday cake. This was a great opportunity for me to do a little research on the container. I discovered that the tin was dated back to the late 1970’s and I was even more excited to make the cake to prove the timelessness of Hershey’s products and processes. #SharedGoodness.
And the journey began from the back of an old Hershey cocoa tin.
Ingredients / Shopping List
2 ¼ Cups of All Purpose Flour (Sifted)
1- Teaspoon Baking Soda
1- Teaspoon Baking Powder
½ Teaspoon Salt
½ – Cup Shortening
1 ½ Cup of Granulated Sugar
1 – Teaspoon Vanilla
2 – Eggs
1- Cup Buttermilk
1/3 – Cup Hot Water
½ -Cup HERSHEY’S Cocoa
Equipment: Pre-heat oven to 350 * F, (2) Cake Pans, 1- Large Mixing Bowl, 1- Small mixing bowl, Large Spoon
Cooking Steps: Sift
Sift your 2 ¼ Cups of flour, measure and place in large mixing bowl and then add salt, baking powder, and baking soda. Sift again to add “lightness” to your mixture. Next step is adding the shortening into your bowl. This is a process because the shortening likes to stick to everything so take your time and make sure you allow enough (½ Cup) to enter your mixture. I say that because there will be a portion lost in the transfer, (fingers, measuring cup, etc.). Mix well. While mixing in the shortening into the flour base, add the sugar ( 1 ½ Cups) into the rest of the mixture SLOWLY. The Sugar needs to be mixed well into the rest of the ingredients. Now ADD the teaspoon of Vanilla.
Take a separate small bowl and mix / scramble your (2) Eggs well into the bowl before placing into the larger bowl. Add eggs into the larger bowl of shortening –flour mixture as you also alternately ADD the Buttermilk into the same bowl mixture, (yes, they all come together). This is now called your cake batter.
Next Step: HERSHEY’S Cocoa
Take a small bowl and heat 1/3 Cup water in a microwave for about 1- minute, ( Hot but not boiling). Take your ½ Cup of Hershey’s Cocoa and mix into the bowl of hat water. This should create a dark paste of cocoa. Now combine your paste of cocoa with your large bowl of cake batter. Mix with a large spoon and make sure the cocoa is distributed throughout the batter. The mixture will now have a consistent color of dark brown chocolate.
Final Step: Baking Time
Grease two large cake pans with butter (bottom and sides) and pour batter 2/3 of the way of the pan, because this cake will RISE! Bake for 30- 35 Minutes and allow for the fudge cake to cool at least 30- minutes to cool before frosting. For frosting, I used and recommend the Betty Crocker, HERSHEY’S Milk Chocolate frosting.
I was impressed by the flavor and texture of the fudge cake. The recipe was simple to follow and the results proved to me that HERSHEY’S recipes and products are timeless. To learn more about their #SharedGoodness program, click here to discover more about HERSHEY products.
Editors Note: Dad Cooking Blogger, RJ Jaramillo is a paid food ambassador for HERSHEY’S. This recipe was a sponsored post and the thoughts, opinions were all my own and would be shared the same way with family and friends.