Chocolate Cake

Yes, chocolate cake is moist (yes, I have just used the most hated word in the English language.), and rich and delicious. And, No – cream cheese frosting does not taste like cream cheese.

Here is the recipe for the most fabulous chocolate cake. It was created for the 93rd anniversary of the Hershey Chocolate Company by world famous pastry chef Albert Kumin. The original cake had a chocolate buttercream frosting but I preferred cream cheese frosting. I cut the recipe out of a newspaper and have been making it for over 30 years.

It is insanely rich and I only ever eat one small sliver at a time. My husband on the other hand scarfs huge chunks at a time. At the very minimum I would make this once a year for my husband’s birthday but since he was diagnosed with type II diabetes it has been off the menu.

Over the years I have been invited to parties simply for this cake (and my lemon bars). Invitations were along these lines: “Hi Grace, we’re having a ______ ,fill in the blank with any occasion, and would like to invite you and George. Oh, and could you bring your chocolate cake?”


Chocolate Cake

3/4 cup butter
1 3/4 cups sugar
2 eggs
1 teaspoon vanilla
2 cups flour
3/4 cups cocoa (for best flavor use Hershey’s Special Dark Cocoa powder)
1 1/4 teaspoon baking soda
1/2 teaspoon salt
1 1/3 cups water

I do this in a food processor – cake batter and frosting – easy-peasy.

Cream the butter with the sugar until light and fluffy.

Add the eggs, vanilla. Beat for 1 minute at medium speed.

Combine flour, cocoa, baking soda and salt.

Add this alternately with water to the creamed butter and sugar mixture.

Pour batter in greased and floured 9-inch cake pans. Use cocoa powder to ‘flour’ the pans.

Bake in pre-heated 350º oven for 30 – 35 minutes. Cool cakes in the pan for 10 minutes, remove and cool completely.

Cream Cheese Frosting

8 ounce package of cream cheese, softened (DO NOT use any low-fat or cream cheese substitute. The real thing ONLY.)
½ cup (one stick) butter
1 pound box of confectioners’ sugar
2 teaspoons vanilla extract or whatever flavored extract you crave – could be anything – almond, rum, lemon – Go crazy.

Beat cream cheese and butter until light and fluffy. Add sugar and vanilla (or which ever flavoring you have chosen), blend until smooth.

11 thoughts on “Chocolate Cake

    1. It’s nice to be liked for something! I keep reading that “moist” is the most hated word but you know, I have never read the explanation – I don’t want to know!


    1. I’ll pop a pdf of the recipe in email for you. This tastes just as wonderful with a raspberry (or really any fruit) coulis on it instead of icing –


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