This chocolate cake recipe is easy, delicious and sure to impress your friends and family!
The Hershey’s Chocolate Cake has been my absolute favorite for years! I first tried it in college conference on New Years Eve. One of my friends brought this delicious cake to the hotel so we could have a snack. Needless to say, another friend and I locked ourselves in the hotel room so we could eat an extra slice before everyone got back from the main speaker…it was just that good.
Since then, I have made a few tweaks to the recipe. This cake goes by two names: Hershey Chocolate Cake and Swiss Chocolate Cake. It is the perfect cake for summer, fall, winter, or spring because of the light icing paired with the chocolatey, and dare I say, heavier, cake.
To get started, make sure you have all of the correct ingredients
Ingredients for cake
*The only “tweak” I would suggest making to the cake ingredients would be to use any chocolate cake mix you prefer and, if you want to make this a “lower fat” dessert, choose the low calorie options.
- 1 box of either Swiss Chocolate Cake mix OR Devil’s food Cake mix *You can really use any chocolate cake mix that you prefer, though.
- 1 small box instant vanilla pudding (you can substitute sugar-free vanilla pudding)
- 3 eggs
- 1 1/2 cup milk (I always use skim milk)
- 3/4 cup oil
Ingredients for Icing
*I have found the below measurements make too much icing and it is too sweet for my liking. Therefore, in parentheses I have cut the ingredients down to what I think is the perfect pairing with this size chocolate cake
- 8 oz cream cheese (use 5.3 oz.)
- 1 cup sugar (2/3 cup)
- 1 cup confectioners sugar (2/3 cup)
- 12 oz cool whip (8 oz)
- 4 full size grated Hershey bars (Frozen) **YOU MUST freeze them in order to grate them! (2.5 bars)
Directions for Chocolate Cake
To get started, place your cake mix ingredients in a bowl and mix.
Once the cake ingredients are a smooth batter, pour the batter equally into three equal sized round cake pans.
Place the cakes in the oven and bake according to the directions on the cake mix box. You will probably need to decrease the baking time, depending on your oven.
While your cakes are baking, take out your frozen Hershey bars and grate into a bowl. This will take some time, so make sure to have a some music or a TV show available to make the time go by faster (will take about 20 minutes).
Once you finish finely grating your Hershey bars, mix together the sugar and cream cheese. Then add your powdered sugar. Finally, fold, in your finely chopped chocolate shavings and whipped cream. Make sure to set aside some of the grated Hershey’s in order to decorate the top of your cake.
Place icing in the refrigerator.
Once your cakes have finished baking, let them cool completely before covering with icing.
Once your cakes are completely cool, it is time to build your cake. First, place icing between each cake. Then completely cover the outside of the cake. *Make sure to refrigerate when not eating.
Voila! You just baked the most delicious chocolate cake ever made!
Hershey’s Chocolate Cake
- box Chocolate cake Swiss, Devil’s food cake, or your choice
- small box Instant vanilla pudding
- 3 Eggs
- 1 1/2 cups Milk Skim, but can use any type
- 3/4 cup Vegetable Oil
- 5.3 ounce Cream Cheese
- 2/3 cup sugar
- 2/3 cup confectioners sugar
- 8 ounce cool whip
- 2 1/2 Hershey bars
- Mix together the chocolate cake, instant vanilla pudding, milk, eggs, and oil.
- Once batter is smooth, divide into three round cake pans.
- Bake cakes according to Cake mix directions. Note: You may need to back for less time, so check your cakes at the half way point to determine if you need to bake for more or less than the directed time given.
- While the cakes are baking, grate the hershey bars. Set aside some of the grated hershey bars to be placed on top of the finished cake.
- In a seperate bowl, mix together the sugar and cream cheese.
- Then add your powdered sugar.
- Finally, fold in the whipped cream and chocolate shavings (except for the shavings you set aside for the top of the cake). Place icing in the refrigerator.
- Once the cakes are fully cooked, take out of the oven and let cool.
- When the cake is completely cooled, build the cake: place icing between each layer and then completely cover the outside of the cake.
- FInally, add the extra hershey shavings to the top of the cake.
- Keep cake refrigerated.