Hershey’s Heritage Chocolate Cake Recipe

I really wanted to make cake so my mom said that we would. She said we would us the recipe for www.hersheykitchens.com   Then she said we did not have all the ingredients. So she sent my brother and my dad to get the missing ingredients .After they came back I started baking away. Then we put the cake in the oven and started to eat dinner, after dinner was over we started watching TV. Then the timer went off I rushed over to turn of the timer and to look at the cake. Then my mom came over to take the cake out of the oven .While it was cooling I was making the frosting and icing. The icing was very biter so I added the sugar. Then I tasted it tasted so much better! Then I put some frosting one each layer. Then I poured icing all over the cake.then I let the frosting freeze to the cake. About an hour later my mom did something that was good .she cut the cake early .Man did it taste good! It was amazing! It was awesome! I liked so much!

Here’s the recipe


  • 2/3 cup butter or margarine
  • 1-3/4 cups sugar
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1/2 cup HERSHEY’S Cocoa
  • 1 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1-1/2 cups buttermilk or sour milk*


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

2. Beat butter, sugar, eggs and vanilla in large bowl until fluffy. Combine flour, cocoa, baking powder, baking soda and salt; add alternately with buttermilk to butter mixture, beating just until smooth. 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 with CHOCOLATE FUDGE FROSTING. 8 to 10 servings.

* To sour milk: Use 4-1/2 teaspoons white vinegar plus milk to equal 1-1/2 cups.


1/3 cup butter or margarine

2/3 cup HERSHEY’S Cocoa

2-2/3 cups powdered sugar

1/3 cup milk

1 teaspoon vanilla extract

1. Melt butter in small saucepan over low heat; add cocoa, stirring constantly until smooth.(Mixture will be very thick.) Remove from heat; pour into medium bowl. Cool slightly.

2. Add powdered sugar alternately with milk and vanilla, beating to spreading consistency. About 2 cups frosting.


Bursting Cookie Bar


It was a rainy day and I decided to make some cookie bar. My mom said that I could make it by myself since I am such a good helper. My grandma was visiting us and she wanted to see me cook because she saw the recipes and stories in my blog. She loves chocolate too. My mom found me a super easy cocoa brownie recipe from ‘Good Housekeeping favorite Recipe Cookies!’ cookbook.; she also told me about Susan’s Bar None event – 67th edition of Sugar High Fridays. 

You will need 

1/2 cup all-purpose flour 

1/2 cup unsweetened cocoa              

Brownies with Ice-cream


1/4 tsp baking powder 

1/4 tsp salt 

1 stick butter 

1 cup sugar 

2 large eggs 

1 tsp vanilla 

1/2 cup cashews 


1. Preheat oven to 350 degrees farenheit. 

2. In a bowl mix flour, cocoa, baking powder and salt. 

3. Melt butter in a microwave in a medium bowl and add sugar. Stir in eggs and mix well. Also add vanilla. 

4.  Add the flour mixture from step 2 to the butter mixture. 

5. stir in cashews. 

6. Grease 9-inch square baking plan and spread the mixture  evenly. 

7. bake for 20-25 minutes.  I asked my mom to put the pan in the oven and also to take it out. 

8. Cool on a rack before cutting. 

My grandma loved the brownies.