Ingredients for Hershey's Special Dark Picnic Cake
- Dark Chocolate Chips
- 1 cup (2 sticks) unsalted butter, softened
- Boiling Water
- All Purpose Flour
- Sugar
- Sour Cream
- 4 large eggs
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 2 teaspoons vanilla extract
- Powdered Sugar
- Milk
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How to Make Hershey's Special Dark Picnic Cake
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt.
- In a separate bowl, cream together the butter and sugars until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
- Stir in the melted Hershey's Special Dark chocolate chips.
- Divide the batter evenly between the prepared cake pans.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
- Once cooled, frost the cake with your favorite chocolate frosting.
Nutrition Information (Approximate per serving)
Sodium
20 g
Sugar
203g
Fat
57g
Carbs
24g
