Chocolate Cake:

Adapted from Hershey’s
2 C. sugar
1 & 3/4 C. flour
3/4 C. cocoa powder
1 & 1/2 Tsp. baking powder
1 & 1/2 Tsp. baking soda
1 Tsp. salt
2 Eggs
1 C. milk or heavy Cream
1/2 C. vegetable oil
2 Tsp. vanilla
1 C. boiling water

For the Whipped Cream Cheese Buttercream:

1 C. cream cheese
3/4 C. butter
1/2 Tbsp. vanilla extract
4 C. powdered sugar

For the Chocolate Cream Cheese Buttercream:

3/4 C. of butter
3/4 C. of cream cheese
1 & 3/4 C. Hersheys cocoa powder
5 C. powdered sugar
1/2 C. + 3 tbsp. whole Milk
2 Tsp. vanilla extract


Hersheys Chocolate Cake:

1-First, preheat your oven to 350F.
2-Spray 3 round cake pans with cooking spray
3-Dust the pans lightly with flour, set aside.
4-In a Large mixing bowl or kitchenaid mixer combine the Flour, Hersheys cocoa, sugar, baking powder, baking soda, and the salt.
5-Add in the milk, oil, eggs and the vanilla extract & mix until everything is thoroughly incorporated. Once all combined, stir in the boiling water last; mix again, the batter will be very thin.
6-Pour the batter evenly in each of the sprayed/floured cake pans
7-Bake for 30-35 minutes, or until a toothpick inserted in the center of each layer comes out clean.
8-Once fully baked, remove from oven & allow the 3 cakes to cool for at least 10-15 minutes before removing them.
9-Once removed, transfer to a wire rack to finish cooling completely.
I always use a cake leveler to make sure the layers are even, you can also use a serrated knife
10-While they finish cooling, prepare your frostings.

Whipped Cream Cheese Buttercream Frosting Instructions:

11-Whip the cream cheese & the butter with an electric mixer on high speed for about 30 seconds.
12-Once combined begin adding in 1/2 cup of powdered sugar at time, making sure each half cup is fully incorporated before mixing in another 1/2 cup, add in the vanilla extract & whip one last time for about 30 more seconds on high and beat one minute more until nice & fluffy
Chocolate Cream Cheese Buttercream Frosting Inctructions:
13-In a large bowl beat the butter & cream cheese with an electric mixer and begin adding in the powdered sugar 1/2 cup at a time again
add in the cocoa and the milk & vanilla
14-Whip all of the ingredients until they are thoroughly incorporated
15-Beat at High speed for about one minute or until fluffy.

Once you are ready to assemble the cake:

16-Level the cakes with a cake leveler to assure perfect stacking of the cake layers
17-Place the bottom layer on a cake plate.
18-Spread 3/4 cup of the cream cheese buttercream filling over the bottom cake layer
19-Top with the second leveled layer and repeat the process.
20-Lastly, top with the third layer.
21-Frost just the very top with the remaining Whipped cream cheese buttercream & refrigerate for about 15 minutes
22-Finally, remove from the refrigerator & frost the top layer gently with the chocolate cream cheese buttercream & all over the sides of the cake.
23-Refrigerate until ready to serve.