Hersheys Milk Chocolate Cake Recipes

Steps:

• Preheat oven to 300°F Grease 10" tube pan or 2 loaf pans.
• Melt chocolate at 50% power for 2 minutes in microwave, then stir every 30 seconds (at 50% power) until melted.
• Cream butter and sugar until light and fluffy.
• Add eggs one at a time, beating thoroughly after each egg.
• Beat in melted chocolate and vanilla.
• In small bowl, sift together the flower, baking powder, & salt.
• In separate small bowl, stir buttermilk and baking soda together.
• Add flour mixture and buttermilk mixture alternately in thirds; avoid overmixing.
• When batter is smooth, add pecans.
• Bake until toothpick comes out clean, aobut 1 hour 45 mins for tube pan, about 1 hour 10 minutes for loaf pans.
• Cool 10 minutes on rack in pan, then turn out cake to rack and cool completely.
• Needs no frosting!

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch cake pans.
• Use the first set of ingredients to make the cake. In a medium bowl, stir together the sugar, flour, cocoa, baking soda, baking powder and salt. Add the eggs, milk, oil and vanilla, mix for 3 minutes with an electric mixer. Stir in the boiling water by hand. Pour evenly into the two prepared pans.
• Bake for 30 to 35 minutes in the preheated oven, until a toothpick inserted comes out clean. Cool for 10 minutes before removing from pans to cool completely.
• To make the frosting, use the second set of ingredients. Cream butter until light and fluffy. Stir in the cocoa and confectioners' sugar alternately with the milk and vanilla. Beat to a spreading consistency.
• Split the layers of cooled cake horizontally, cover the top of each layer with frosting, then stack them onto a serving plate. Frost the outside of the cake.