HERSHEY'S Especially Dark Chocolate Cake | Recipes

Ingredients (16)

• 2 cups sugar≈ 400 g
• 1-3/4 cups all-purpose flour≈ 219 g
• 3/4 cup HERSHEY'S SPECIAL DARK Cocoa≈ 65 g
• 1-1/2 tsp baking powder≈ 7 g
• 1-1/2 tsp baking soda≈ 9 g
• 1 tsp salt≈ 6 g
• 2 eggs≈ 100 g
• 1 cup milk≈ 244 g
• 1/2 cup vegetable oil≈ 109 g
• 2 tsp vanilla extract≈ 8 g
• 1 cup boiling water≈ 237 g
• 1/2 cup butter or margarine (1 stick)≈ 114 g
• 2/3 cup HERSHEY'S SPECIAL DARK Cocoa≈ 57 g

Toppings and extras

Listed, but not counted in the percentages below.

• 3 cups powdered sugar≈ 360 g
• 1/3 cup milk≈ 81 g
• 1 tsp vanilla extract≈ 4.2 g

flour 219 gbatter 1574 g

≈ marks grams converted from cups and spoons with standard densities; the rest are weights the source printed.

Baker's percentages

Grams per 100 g of flour, and where that falls among all 357 recipes. Shaded: the middle half. Tick: the median.

• Cocoa56% · 100th percentile · median 23%
• Chocolate0% · 32nd percentile · median 0%
• Sugar183% · 84th percentile · median 142%
• Fat102% · 82nd percentile · median 62%
• Egg46% · 48th percentile · median 46%
• Liquid220% · 95th percentile · median 138%
• Leavening7.3% · 87th percentile · median 4.8%
• Salt2.7% · 96th percentile · median 1.1%

Oven

Temperature

350°F / 175°C

median 350°F

Time

30 to 35 minutes

median 33 minutes