Do you have a favorite traditional birthday cake? My husband, Alan, loves carrot cake. Our friend, Chuck, makes his mother’s German chocolate cake and Joan’s mom makes angel food and lemon pound cake for family birthdays. My dad’s birthday was on Saturday. Growing up Dad’s cake was always a high point with my brothers and me, not because of the cake but because of the frosting made from Hershey milk chocolate bars. For the past 20 years or so, since they retired, my parents have been gallivanting around the world and my mom couldn’t put her hands on that Hershey’s chocolate bar frosting recipe. Fortunately this year they happened to be here for Dad’s birthday and my mom found the recipe which I am ecstatic to now have in my recipe collection.
As an added perk this frosting recipe is super, super easy and only has 3 ingredients. Here’s the recipe:
Hershey Bar Chocolate Frosting
(frosts one 9″x13″ oblong cake or a 2-layer 9″ round cake)
- 4 7oz. sized Hershey Milk Chocolate Bars
- 1/3 C. whole milk
- 1 t. vanilla
Break chocolate into pieces and melt over a double boiler. As chocolate starts to melt add the milk. When milk and chocolate are combined and melted add the vanilla and stir well. The chocolate will be warm and runny.
Hint for frosting: For a layered cake pour a small amount in the center of the bottom layer. Gradually work it towards the sides of the cake using an offset spatula. Don’t take the frosting all the way to the edge. It will spill over. Place the 2nd layer on top. Pour the rest of the frosting in the center of the top layer. Working from the center slowly push the frosting to the edges of the cake, it will spill over to frost the sides. Frosting sets up as it cools. I store the cake in the refrigerator.
To make this cake more special try this easy homemade moist chocolate cake. (If you would like to feel more virtuous you could skip the Hershey’s frosting and dust the cake with powdered sugar or a dab of whip cream or vanilla ice cream.
Moist Easy Failproof Chocolate Cake
(makes a 9’x13′ sheet cake or 2 9″ rounds)
Heat oven to 325 degrees. Prepare cake pans by greasing and flouring. If you are making a layer cake using parchment rounds will ensure your cake comes out in one piece. Sift together in a small bowl or onto a sheet of wax paper:
- 1/2 C. unsweetened cocoa (I like Hershey’s Special Dark which is a blend of natural and Dutch processed cocoa)
- 1 t. baking powder
- 2 1/2 C. flour
- 1/2 t. salt
Combine in a measuring cup and let sit while you continue with the recipe:
- 1 C. whole milk
- 1 t. white vinegar
- 2 t. baking soda
Put 1 C. of water into a saucepan and bring to a boil.
In a mixer cream until fluffy:
- 1 C. (2 sticks) butter
- 2. cups sugar
- 2 lightly beaten eggs
- 1 t. good vanilla
With the mixer on low speed, add the flour mixture to the creamed butter mixture alternating with the wet ingredients. Turn off the mixer and remove beaters. Pour the boiling water over the batter and slowly incorporate by hand using a spatula. The batter will be runny. Pour into prepared cake pans, place in center of oven and bake, approximately 30-35 minutes or until a toothpick inserted into the center comes out clean. Let cake cool before frosting.