Comments on: Hershey’s “perfectly chocolate” Chocolate Cake

By: Carol Mickel

Carol Mickel — Fri, 03 May 2024 16:34:01 +0000

The BEST chocoIately chocolate cake ever! My neighbors always ask for seconds when I share it with them. Thank you, Lauren.

By: Lauren Allen

Lauren Allen — Wed, 24 Apr 2024 20:35:50 +0000

In reply to Barbara. Yes you can! The final result may have a slightly different texture but it will substitute well!

By: Barbara

Barbara — Tue, 23 Apr 2024 11:06:15 +0000

Would cake flour work in this recipe? Love your muffin recipes

By: Lauren Allen

Lauren Allen — Mon, 08 Apr 2024 17:55:16 +0000

In reply to Teri Harness. I always freeze my cakes before frosting them and they turn out perfect! Just make sure the cakes cool completely, then wrap them really well/tightly in plastic wrap, and place them in a gallon freezer ziplock bag.

By: Teri Harness

Teri Harness — Sat, 06 Apr 2024 02:18:52 +0000

I hear refrigerating or freezing the cake prior to frosting will minimize crumbs when frosting the cake. I am reluctant to do this because I am afraid refrigerating or freezing the cake will dry it out. Anyone have comments on this?

By: Eileen Finney

Eileen Finney — Sun, 11 Feb 2024 13:16:00 +0000

In reply to Carol Marr.

I make this perfectly chocolate cake all the time. Everyone asks for this cake for their birthdays or any other occasion. I use salted butter in the icing recipe. Also, I use the original recipe that’s located on the back of the Hershey’s cocoa box. this recipe is slightly different in that it uses buttermilk and adds a little extra flour, you won’t be disappointed with this recipe!