Irresistible 70s Hershey’s Chocolate Cake Recipe You Must Try

The Story Behind My Favorite 70s Hershey’s Chocolate Cake

Oh, this cake! It takes me right back to my mom’s yellow Formica kitchen counter, where she’d whip up this 70s Hershey’s chocolate cake for every birthday and potluck. That rich cocoa smell would fill our whole house – no fancy ingredients needed, just honest-to-goodness chocolate magic in a bowl.

What makes this recipe special? It’s that perfect balance of simplicity and decadence. While other cakes required fussy techniques, this one came together with basic pantry staples and that iconic Hershey’s cocoa powder. The boiling water trick? Pure genius – it blooms the cocoa flavor like nothing else.

I still remember my first bite as a kid – that moist crumb, the deep chocolate taste that made my eyes widen. Now I make it for my own family, and guess what? It gets the same reaction every time. That’s the power of a truly great recipe – it bridges generations through shared delicious memories.

Why You’ll Love This 70s Hershey’s Chocolate Cake

Trust me, this isn’t just any chocolate cake—it’s the one you’ll keep coming back to. Here’s why:

• Effortless to make – No fancy techniques, just mix and bake
• Rich, deep chocolate flavor – Thanks to that magical Hershey’s cocoa
• Pure nostalgia – Tastes like childhood memories in every bite
• Pantry-friendly ingredients – You probably have everything already
• Moist every time – The boiling water trick works like a charm

Seriously, it’s the kind of cake that makes people ask for the recipe before they’ve even finished their first slice.

The Magic Ingredients for 70s Hershey’s Chocolate Cake

Here’s the beautiful part – this cake needs nothing fancy! Just simple, honest ingredients that work together like magic. But pay attention – each one plays a special role in creating that perfect texture and rich chocolate flavor we all love.

• 2 cups sugar – The perfect amount for sweetness without overpowering the chocolate
• 1 3/4 cups all-purpose flour – Spoon and level it for the right measurement
• 3/4 cup Hershey’s cocoa powder – Don’t substitute! This gives that classic flavor
• 1 1/2 tsp each baking powder & baking soda – Our rising dream team
• 1 tsp salt – Balances all that sweetness
• 2 large eggs – Room temperature blends better
• 1 cup milk – Whole milk makes it extra rich
• 1/2 cup vegetable oil – Keeps it moist for days
• 2 tsp vanilla extract – The flavor booster
• 1 cup boiling water – The secret weapon for intense chocolate flavor

See? Nothing weird or hard-to-find. Just pantry staples that transform into something extraordinary!

Equipment You’ll Need

Don’t worry – you won’t need any fancy gadgets for this cake! Just grab:

• Two 9-inch round cake pans
• A large mixing bowl
• Good old wooden spoon or electric mixer
• Measuring cups and spoons
• Whisk (for those dry ingredients)

That’s it! See? I told you this recipe keeps things simple.

How to Make 70s Hershey’s Chocolate Cake

Okay, let’s get baking! This cake comes together so easily – just follow these simple steps and you’ll have chocolate perfection in no time. Don’t let that thin batter scare you – it’s exactly how it should be!

Step 1: Prep the Pans and Dry Ingredients

First, grab those cake pans and give them a good greasing – I like to use butter and a dusting of flour, or you can use baking spray. Trust me, you don’t want your beautiful cake sticking! While the oven preheats to 350°F, whisk together all those dry ingredients – flour, sugar, cocoa, baking powder, baking soda, and salt. Get them nice and combined so every bite has perfect chocolatey balance.

Step 2: Combine Wet Ingredients

Now for the fun part! Add the eggs, milk, oil, and vanilla right into your dry mix. I like to use my electric mixer here – beat it on medium for about 2 minutes until everything’s smooth and gorgeous. The batter will be thick and fudgy at this point – just wait until you see what happens next!

Step 3: Add Boiling Water and Bake

Here comes the magic! Carefully stir in that cup of boiling water – yes, the batter will get super thin, but that’s exactly what we want! Pour it into your prepared pans (it’ll be runny – don’t panic) and pop them in the oven. Bake for 30-35 minutes until a toothpick comes out clean. The smell? Absolute heaven!

Tips for the Best 70s Hershey’s Chocolate Cake

Listen, I’ve made this cake more times than I can count, and here are my foolproof secrets for absolute perfection:

• Stick with Hershey’s cocoa – I know it’s tempting to grab whatever’s on sale, but trust me, that classic red box makes all the difference in flavor
• Don’t overmix the batter – Once you add the boiling water, just stir until combined. Overworking it makes the cake tough
• Let it cool completely – I know it’s hard to wait, but frosting a warm cake is a recipe for melty disaster
• Try the toothpick test early – Ovens vary, so start checking at 30 minutes to avoid overbaking
• Line your pans with parchment – It guarantees your cake will come out in one beautiful piece every time

Follow these simple tricks, and you’ll have the most moist, chocolatey cake that’ll make everyone think you’re a baking pro!

Serving and Storing 70s Hershey’s Chocolate Cake

Oh, the possibilities! This cake shines with any frosting you love – my go-to is classic chocolate buttercream, but a simple dusting of powdered sugar works too. For special occasions, I’ll do a drizzle of ganache that makes everyone swoon.

Store leftovers (if you have any!) in an airtight container at room temperature. It stays moist for days – sometimes I think it actually gets better! Just keep it away from direct sunlight, unless you want your cake to double as a science experiment.

Nutritional Information

Here’s the scoop on what’s in each slice – but remember, these numbers are just estimates! Your exact amounts might vary depending on brands and how you frost it. One generous slice (about 1/12th of the cake) clocks in around 320 calories with that perfect balance of sweet and satisfying. Not bad for a dessert that tastes this indulgent!

FAQs About 70s Hershey’s Chocolate Cake

Q1. Can I use Dutch-process cocoa instead of Hershey’s?
Oh honey, I wouldn’t! Dutch-process cocoa behaves differently with the baking soda in this recipe. Stick with good ol’ Hershey’s – that’s what gives this cake its signature flavor and perfect rise. Trust me, it’s worth the extra trip to the grocery aisle.

Q2. Why is the batter so thin?
Don’t panic when you see that runny batter – it’s supposed to look like chocolate soup! The boiling water works magic by blooming the cocoa flavor and creating an ultra-moist crumb. Just pour carefully into your pans and let the oven do its thing.

Q3. Can I make cupcakes instead?
Absolutely! Fill lined cupcake tins about 2/3 full and bake for 18-22 minutes. They’ll be just as delicious – perfect for school parties or when you need portion control (not that I ever practice that with this cake!).

Q4. My cake sunk in the middle – what went wrong?
Aw, that’s the worst! Usually means we got too excited and opened the oven door too early. Next time, wait until at least 30 minutes have passed before peeking. And make sure your baking powder and soda are fresh – they lose their oomph over time.

Share Your 70s Hershey’s Chocolate Cake

I’d love to hear how your cake turns out! Snap a photo, leave a comment, or tag me on social – nothing makes me happier than seeing this recipe create new chocolatey memories in your kitchen too.

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