Hand-Me-Down Chocolate Cake


¾ C. Butter                                      ¾ C. Hershey’s Cocoa

1 ¾ C. Sugar                                      1 ¼ tsp. Baking Soda

2 Eggs                                                   ½ tsp. Salt

1 tsp. Vanilla                                        1 1/3 C. Water

2 c. Sifted Flour


Cream butter and sugar until light and fluffy. Add eggs and vanilla, beat one minute at medium speed. Combine flour, cocoa, baking soda and salt. Add alternately with water to creamed mixture. Pour batter into 2 greased and floured 8” pans. Bake at 350 degrees for 35-40 minutes. (Done when toothpick comes out clean.) Cool.

When cool, divide each layer in half evenly with thread. Fill between the layers with:

1 Pint Heavy Cream whipped until almost stiff. Add:

¼ C. Powdered Sugar (to taste)

¼-1/2 C. Hershey’s Cocoa

1 tsp. Vanilla

This filling goes between the first three layers. Reserve some of the filling for pastry bag.


Glaze for Top of Cake

Melt 3 T. Butter in saucepan.

Stir in 2 T Hershey’s Cocoa until dissolved. Remove from heat.

Wisk in 1 ½ C Sifted Powdered Sugar

2 T Milk

1 tsp. Vanilla

Stir until smooth. Pour over cake and let run down the sides. Cool in refrigerator. Decorate top of cake with piped whipped cream rosettes, chocolate leaves, candied violets, strawberries or miniature roses.  Take out of refrigerator one hour before serving.


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