Ingredients for Hershey's Disappearing Cake
- 1 cup (2 sticks) unsalted butter
- Shortening
- 2 cups granulated sugar
- 2 teaspoons vanilla extract
- 4 large eggs
- 2 cups unsweetened cocoa powder
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 ½ cups buttermilk
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How to Make Hershey's Disappearing Cake
- Generously grease and flour two 9-inch round cake pans or one 13x9 inch baking pan.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter, ½ cup shortening, 2 cups granulated sugar, and 2 teaspoons vanilla extract until light and fluffy.
- Beat in 4 large eggs one at a time, mixing well after each addition.
- In a separate bowl, whisk together 2 cups unsweetened cocoa powder, 3 cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, and 1 teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with 1 ½ cups buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
- Pour batter evenly into the prepared pans.
- Bake at 350°F (175°C) for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cakes cool in pans for 10 minutes before inverting onto a wire rack to cool completely.
- Frost with your favorite frosting once completely cooled. (We recommend our homemade white butter frosting!)
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
133g
Fat
22g
Carbs
17g
