Hersheys Double Cocoa Cake Recipes
HERSHEY'S DOUBLE COCOA CAKE
This cake is similar to a Texas Sheet Cake with some differences. It is delicious and will cure any chocolate cravings you may have. I don't remember who gave me the recipe but I have had it for many years. It is very easy to put together and makes a beautiful presentation for any celebration. This is perfect for a potluck...
Provided by Jeanne Gliddon
Categories Nuts
Time 1h5m
Number Of Ingredients 18
Steps:
- 1. DIRECTIONS FOR CAKE: Heat oven to 350 degrees
- 2. Melt on stove butter, oil, and water.
- 3. Sift all dry ingredients in bowl.
- 4. Pour melted ingredients Into dry ingredients and beat together.
- 5. Add sour milk, eggs and vanilla to mixture and beat together.
- 6. Pour batter into a Jelly Roll pan that has been greased and floured. Bake 15 to 20 minutes or until a toothpick comes out clean.
- 7. DIRECTIONS FOR FROSTING: While cake is baking, melt the butter, Cocoa and evaporated milk.
- 8. Bring to boil.
- 9. Beat in powdered sugar (do not add marshmallows to this mixture). Keep warm until cake is done.
- 10. Sprinkle marshmallows on top of warm cake.
- 11. Add chopped walnuts.
- 12. Drizzle the warm frosting over cake letting it drip down sides on its own (you don't have to ice cake).
- 13. COVERING CAKE WITH PLASTIC WRAP Place toothpicks all over cake.
- 14. Cover with plastic wrap. I use Glad Press & Seal. Cake does not need to be refrigerated.
- 15. This cake is delicious served warm or cold! Enjoy!!
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