Hershey's Black Magic Cake

This surprisingly beginner-friendly chocolate cake was introduced to the world on the Hershey's Cocoa can in 1972, but it was likely developed by Hershey's before the 1970s. It quickly won rave reviews for its rich chocolate flavor and ease of preparation.

Ina Garten has a chocolate cake recipe that must have come from this one. Also Sally's Baking Addiction has the exact same recipe, except she cuts the sugar back to 1 3/4 cups.

Also see HERSHEY'S Deep Dark Chocolate Cake

FMM: 1/2 recipe makes 14 cupcakes; the next time 13. The easiest way to pour the batter, which is quite thin, in the paper cupcakes cups is to put the batter in a measuring cup with a spout. There is a little more than 2 cups of batter, so I use a 2-cup measuring cup, then refill it. Fill cups 4/5th full. Bake at the same temperature, 350°F, for about 22 minutes. Ingredient amounts in ( ).

2 cups sugar (1)
1-3/4 cups all-purpose flour (1/2 cup + 3/8 cups)
3/4 cup HERSHEY'S Cocoa (3/8 cup)
2 teaspoons baking soda (1)
1 teaspoon baking powder (1/2)
1 teaspoon salt (1/2)
2 eggs (1)
1 cup buttermilk or sour milk* (1/2)
1 cup [hot] strong black coffee OR 2 teaspoons powdered instant coffee plus 1 cup boiling water (1/2)
1/2 cup vegetable oil (1/4)
1 teaspoon vanilla extract (1/2)

1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans or one 13x9x2-inch baking pan. [Their website now says, Grease and flour 12-cup fluted tube pan, two 9-inch round baking pans or one 13x9x2-inch baking pan.]

2. Stir together sugar, flour, cocoa, baking soda, baking powder and salt in large bowl. Add eggs [add last], buttermilk, coffee, oil and vanilla; beat on medium speed of mixer 2 minutes (Batter will be thin). [I would add the eggs last so they do not start to cook with the hot coffee.] Pour batter evenly into prepared pans.

3. Bake 30 to 35 minutes for round pans, 35 to 40 minutes for rectangular pan [cupcakes will take 20 - 22 minutes] or until wooden pick inserted in center comes out clean [cakes are generally done when you lightly press the center and it springs back]. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost as desired. Yields 10 to 12 servings.

[The Hershey's cocoa can with this recipe says to frost with your favorite vanilla frosting. I like to use this Rich and Creamy Chocolate Frosting for cupcakes. The picture uses a Chocolate Glaze.]

*To sour milk: Use 1 tablespoon white vinegar plus milk to equal 1 cup.

[Makes 1 two-layer chocolate cake, a 12-cup tube cake, 1 13x9x2-inch baking pan, or 2 - 3 dozen cupcakes]