What's the best chocolate cake recipes using Hershey's?

A family member's birthday is coming up, and she is crazy for Hershey's chocolate. It's very specifically Hershey's, though. I would like to make her an amazing cake using Hershey's. It can be complicated, gourmet, include any kind of fancy things (I've made plenty of cakes before, including ones with homemade icing and ganache). I just want to know what people have made and liked with Hershey's.What's the best chocolate cake recipes using Hershey's?
This is one of the most decadent of cakes..enjoy!





***Hershey's Lavish Chocolate Cake***





Ingredients:


1-1/4 cups all-purpose flour


1/3 cup HERSHEY'S Cocoa


1 teaspoon baking soda


Dash salt


1/2 cup (1 stick) butter


1 cup sugar


1 cup milk


1 tablespoon white vinegar


1/2 teaspoon vanilla extract


CHOCOLATE MOUSSE FILLING(recipe follows)


2 to 4 tablespoons seedless black raspberry preserves


CHOCOLATE GANACHE(recipe follows)


Sweetened whipped cream


Fresh raspberries(optional)


Additional HERSHEY'S Cocoa(optional)





Directions:


1. Heat oven to 350掳F. Line bottom of three 8-inch round baking pans with wax paper. Lightly grease sides of pans. Combine flour, cocoa, baking soda and salt; set aside.





2. Place butter in large microwave-safe bowl. Microwave at MEDIUM (50%) 1 minute or until melted; stir in sugar. Add milk, vinegar and vanilla to butter mixture; stir until blended. Add dry ingredients; whisk until well blended. Pour batter evenly into prepared pans.





3. Bake 15 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes. Remove from pans to wire racks; gently peel off wax paper. Cool completely.





4. Prepare CHOCOLATE MOUSSE FILLING. Place one cake layer on serving plate; spread 2 tablespoons preserves over top. Carefully spread half of filling over preserves to within 1 inch of edge. Refrigerate about 10 minutes. Place second layer on top; repeat procedure with remaining preserves and filling. Place remaining layer on top. Refrigerate while preparing CHOCOLATE GANACHE. Spread ganache over top and side of cake.





5. Refrigerate at least 30 minutes. At serving time, garnish with sweetened whipped cream; sift cocoa over top. Refrigerate leftover cake. 12 servings.





CHOCOLATE MOUSSE FILLING


1 teaspoon unflavored gelatin


1 tablespoon cold water


2 tablespoons boiling water


1/2 cup sugar


1/4 cup HERSHEY'S Cocoa


1 cup (1/2 pt.) cold whipping cream


1 teaspoon vanilla extract





Sprinkle gelatin over cold water in small bowl; let stand 1 minute to soften. Add boiling water; stir until gelatin is completely dissolved and mixture is clear. Cool slightly. In small mixer bowl, stir together sugar and cocoa; add whipping cream and vanilla. Beat at medium speed of mixer, scraping bottom of bowl occasionally, until stiff; pour in gelatin mixture and beat until well blended. Refrigerate about 20 minutes. About 2 cups filling.





CHOCOLATE GANACHE: Heat 1 cup (1/2 pt.) whipping cream in heavy saucepan over low heat until warm. Add 1-1/2 cups HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips; stir constantly just until chips are melted and mixture is smooth. Do not let mixture come to a boil. Transfer mixture to medium bowl; refrigerate until of spreading consistency, about 1-1/2 hours. About 1-2/3 cups ganache.What's the best chocolate cake recipes using Hershey's?
Chocolate-Hazelnut Smooches





Ingredients


1 3/4 cup all-purpose flour


1 teaspoon baking soda


1/2 teaspoon salt


1/2 cup chocolate hazelnut spread (recommended: Nutella)


1/2 cup butter, softened (1 stick)


1/2 cup sugar


1/2 cup light brown sugar


1 egg


1 teaspoon vanilla extract


1/2 cup orange sprinkles, or orange sugar


1 (9-ounce) package of chocolate candy kisses, unwrapped (recommended: Hershey's)








Directions


Preheat the oven to 375 degrees F.





In a medium bowl, combine flour, baking soda, and salt. Set aside.





In another medium bowl, place the chocolate hazelnut spread, butter, and both sugars. Using a hand mixer, cream the ingredients together, about 3 minutes. Add the





egg and vanilla and blend until incorporated. Stir in the dry ingredients, just until incorporated.





Shape the cookie dough into walnut-sized balls. Rolls the balls in the orange sprinkles or orange sugar, pressing to adhere. Place the cookies on a heavy cookie sheet about 4 inches apart. Bake for 8 minutes. Remove the cookies from the oven. Quickly place a chocolate kiss in the middle of each cookie. Return the cookies to the oven and bake for another 3 minutes. Cool the cookies on a wire rack.
Will Hershey's syrup do? This isn't a super fancy cake - perhaps a bit old-fashioned, but really kind of pretty because it is 2-toned and it tastes great!





Chocolate Intrigue Cake





3 cups sifted flour


2 teaspoons baking powder


1/2 teaspoon salt


1 cup butter


2 cups sugar


3 eggs


1 1/2 teaspoons vanilla


1 cup milk


1/4 teaspoon baking soda


3/4 cup Hershey's chocolate syrup


1/4 teaspoon almond extract





Preheat oven to 350. Grease the bottom of a 10'; tube pan (or bundt pan).


Sift dry ingredients. In mixer, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each. Add vanilla to milk. At low speed, add dry ingredients and milk alternately to butter mixture, beginning and ending with dry. Pour 2/3 of batter into pan. Into remaining batter, add soda, syrup, and extract. Pour over batter in pan. Bake 65-70 minutes. Cool completely in pan.
Anything made out of hershey will be good =)
Perfectly Chocolate'; Chocolate Cake





the very best chocolate cake.';





';They have a warm chocolate icing they pour over it,'; she reported, adding, ';I haven't had cake this good in years





2 cups sugar


1 3/4 cups all-purpose flour


3/4 cup Hershey's cocoa


1 1/2 teaspoons baking powder


1 1/2 teaspoons baking soda


1 teaspoon salt


2 eggs


1 cup milk


1/2 cup vegetable oil


2 teaspoons vanilla extract


1 cup boiling water





Heat oven to 350 degrees. Grease and flour two 9-inch round baking pans.





Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans. 3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost.











--------------------------------------鈥?br>




';Perfectly Chocolate'; Chocolate Frosting


(10 to 12 servings)





1 stick (1/2 cup) butter or margarine


2/3 cup Hershey's cocoa


3 cups powdered sugar


1/3 cup milk


1 teaspoon vanilla extract





Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount of additional milk, if needed. Stir in vanilla.





The chocolate cake recipe, taken from the side of a Hershey's cocoa can, is prepared in sheets with eight times the ingredients shared here, Van said.





According to the Hershey's recipe, the cake may be made in several variations. To make a one-pan cake, grease and flour a 13-by-9-by-2-inch-baking pan. Heat oven to 350 degrees, pour batter into prepared pan. Bake 35 to 40 minutes.





For a three-layer cake, grease and flour three, 8-inch round baking pans. Heat oven to 350 degrees. Pour batter into prepared pans. Bake 30 to 35 minutes. Cool 10 minutes; remove from pans to wire racks.





For a Bundt cake, grease and flour a 12-cup Bundt pan. Heat oven to 350 degrees. Pour batter into prepared pan. Bake 50 to 55 minutes. Cool 15 minutes; remove from pan to wire rack.





The recipe also may be used to make 30 cupcakes. Line muffin cups (2陆 inches in diameter) with paper bake cups. Heat oven to 350 degrees. Fill cups 脪 full with batter. Bake 22 to 25 minutes.





No matter which type you choose, be sure to cool the cake completely before frosting.
I have a hersey's classic recipes cookbook and I'll look up a recipe up for you.





Hersey's Perfectly Chocolate Chocolate Cake (exact title)


Ings.


2 cups sugar


1 3/4 cups all purpose flour


3/4 cup HERSHEY'S Cocoa or HERSHEY'S Dutch Processed Cocoa


1 1/2 teaspoon baking powder


1 1/2 teaspoon baking soda


1 teaspoon salt


2 eggs


1 cup milk


1/2 cup vegetable oil


2 teaspoons vanilla extract


1 cup boiling water


';Perfectly Chocolate'; Chocolate Frosting (recipe follows)





Steps:


1.) Heat oven to 350 degrees F. Grease and flour two 9-inch round baking pans.


2.) Stir together sugar, flour, cocoa, baking powder, baking powder, baking soda, and salt in large mixer bowl. Add eggs, milk, oil and vanilla; beat on medium speed of electric mixer 2 minutes. Stir in water. (Batter will be thin.) Pour batter evenly into prepared pans.


3.) Bka e30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.


4.) Prepare ';Perfectly Chocolate'; Chocolate Frosting; spread between layers and over top and sides of the cake.


** Makes 8 to 10 servings **





';Perfectly Chocolate'; Chocolate Frosting


Ings.


1 stick (1/2 cup) butter or margarine


2/3 cup HERSHEY'S Cocoa


3 cups powdered sugar


1/3 cup milk


1 teaspoon vanilla extract





Steps:


1.) Melt butter. Stir into cocoa. Alternately add powdered sugar and milk, beating to spreading consistency.


2.) Add small amount additional milk, if needed. Stir in vanilla.


** Makes about 2 cups of frosting **





I did not change anything in this recipe so good luck with the cake. : )