Chocolate Snack Cake With Hershey’s Perfectly Chocolate Frosting

The recipes makes one 9 in square cake, enough for you to satisfy your chocolate cravings and to share but not too much that you are sick of chocolate by the time you finish the cake.

This cake is moist, tender and chocolaty. It is smothered in “the best frosting ever,” in my opinion. I have been eating all sorts of cakes topped with this frosting for over 50 years. They don’t call it perfectly chocolate frosting for nothing. I may or may not have eaten a few spoonfuls of the frosting while making this cake.

How to Make Chocolate Snack Cake with Chocolate Frosting

• preheat the oven to 350.
• gather you ingredients
• cream butter and sugar in stand mixer
• add eggs
• whisk in vanilla and salt
• sift flour, cocoa, baking powder and baking soda
• pour in coffee, whisk gently
• add batter to pan
• bake
• cool
• frost
• enjoy

Chocolate Snack Cake with Hershey’s Perfectly Chocolate Frosting

Ingredients

5 oz. (10 Tbs.) Softened salted butter at room temperature

1-2/3 cups granulated sugar

2 large eggs, room temperature

1 tsp. pure vanilla extract

11/2 cups PLUS 2 tablespoons flour

1/2 tsp. salt

1/2 cup PLUS 1/3 cup unsweetened natural cocoa powder

1 tsp. baking soda

1 tsp. baking powder

11/2 cups coffee brewed, cooled to warm

Directions

Preheat the oven to 350°F and place the oven rack in the center. Prepare a 9-inch square baking pan with cooking spray and parchment paper. I spray the bottom of the pan and sides, then line with parchment and spray the parchment.

In the bowl of a stand mixer, using the paddle attachment, cream the butter and the sugar, until smooth, about 1 minute. Add the eggs one at a time, mixing just until incorporated, about 20 seconds.

Then switch to a whisk and blend in the rest of the ingredients by hand.

Mix in the vanilla and salt. Sift the flour, cocoa, baking soda, and baking powder onto the wet batter. Pour in the warm coffee. Gently whisk the ingredients until the mixture is smooth and mostly free of lumps.

Pour the batter into the prepared pan, spreading it evenly with a rubber spatula. Bake the cake until a skewer inserted in the center comes out with only moist crumbs clinging to it, 40 to 43 minutes.

Remove the cake from the oven and cool for 20 minutes. Carefully run a knife around the edges of the pan, invert the cake onto the rack, and remove the pan. Invert again onto another rack and let cool right side up until just warm.

You can eat the cake plain, dusted with powdered sugar or frosted with my all time favorite Hershey’s Chocolate Frosting.

Hershey’s Perfectly Chocolate Frosting

Ingredients

1 stick butter melted

2/3 cup of Hershey’s Cocoa

1/3 cup of milk

3 cups of powdered sugar

1 tsp vanilla extract

Directions

Melt butter in large bowl, whisk or use electric hand held mixer to blend in Hershey’s cocoa Add one cup of powdered sugar, and a little milk, alternating between the two until both are used up and the frosting is creamy. Add vanilla and blend. Then use to frost any treat you feel like, cupcakes, cakes, brownies, cookies and more.

After reading this post and scrolling past the photos I hope I have tempted you to make a chocolate snack cake!

Want more snackable recipes? Check out the ever popular Jessie Sheehans’ new cookbook.

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Have a great day my friends.

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