Irresistible 70s Hersheys Chocolate Cake Recipe – Moist & Magical

Oh my gosh, do you remember those classic 70s Hershey’s chocolate cakes? The ones with that rich, deep chocolate flavor and that perfectly moist crumb? I swear, this recipe takes me straight back to my mom’s kitchen – the smell of cocoa filling the air while she’d let me lick the spoon (batter with raw eggs be darned!). What I love most about this 70s Hershey’s chocolate cake is how shockingly simple it is. Just dump, mix, and bake – no fancy techniques, no weird ingredients. That boiling water step might seem strange at first, but trust me, it’s the secret to that signature moist texture that made this cake a legend.

Why You’ll Love This 70s Hershey’s Chocolate Cake

Listen, this isn’t just any chocolate cake – it’s the kind that makes people close their eyes and sigh after the first bite. Here’s why it’s absolutely magical:

• Effortless baking: No creaming butter, no separating eggs – just dump and stir. Even my 12-year-old nephew can make this without messing it up!
• That legendary moist texture: The boiling water trick? Pure 70s genius. It creates the most tender crumb that stays delicious for days.
• Deep chocolate flavor: Hershey’s cocoa powder gives it that rich, nostalgic taste we all crave – no fancy chocolate required.
• Instant time machine: One whiff of this baking and you’re back in your mom’s avocado-green kitchen, watching Brady Bunch reruns.

Seriously, this cake is like a warm hug from your childhood. And the best part? You probably have everything you need in your pantry right now.

Ingredients for 70s Hersheys Chocolate Cake

Here’s the beautiful simplicity of this recipe – just pantry staples you likely already have! But listen closely, because each ingredient plays a special role in creating that perfect 70s chocolate cake texture we all love:

• 2 cups granulated sugar – Not packed, just spooned and leveled
• 1 3/4 cups all-purpose flour – Measure correctly or your cake might be dense!
• 3/4 cup Hershey’s cocoa powder – Pack it lightly in the measuring cup for that rich chocolate punch
• 1 1/2 tsp baking powder – Fresh is best – check the expiration date!
• 1 1/2 tsp baking soda – The magic lift for our cake
• 1 tsp salt – Just regular table salt works fine
• 2 large eggs – Room temperature makes them blend better
• 1 cup whole milk – The fat content matters here, don’t skimp!
• 1/2 cup vegetable oil – I use canola, but any neutral oil works
• 2 tsp pure vanilla extract – The good stuff, not imitation
• 1 cup boiling water – Yes, really boiling – it’s not a typo!

A quick warning – substitutions can mess with the texture. That cocoa powder specifically needs to be Hershey’s for the authentic flavor. And whatever you do, don’t skip the boiling water – it’s what makes this cake so incredibly moist!

How to Make 70s Hersheys Chocolate Cake

Okay, let’s get baking! This recipe comes together so easily – just follow these steps and you’ll have that perfect 70s chocolate cake in no time. Don’t let the thin batter scare you – that’s exactly what makes this cake so incredibly moist!

Preparing the Batter

First things first – preheat that oven to 350°F (175°C) and grease your pans really well. I like to use butter and a dusting of flour, but baking spray works great too. Now grab your biggest mixing bowl – you’ll need the space!

Whisk together all your dry ingredients first – that’s the sugar, flour, cocoa powder, baking powder, baking soda and salt. Get them really well combined so every bite has that perfect chocolatey goodness. Then add the eggs, milk, oil and vanilla. Here’s the fun part – beat it on medium speed for a full 2 minutes. Set a timer! This mixing time builds structure and makes sure everything is perfectly incorporated.

Baking the Cake

Now for the magical boiling water step! Slowly stir it in – the batter will get super thin and kind of soupy looking. Don’t panic! This is exactly what you want. Pour it into your prepared pans (it’ll be runny – that’s normal) and pop them in the oven.

Bake for 30-35 minutes. The toothpick test is your best friend here – when it comes out with just a few moist crumbs (not wet batter), you’re golden. Let the cakes cool in their pans for about 10 minutes before turning them out onto a wire rack – this prevents tearing. Trust me, the wait is worth it when you see how perfectly moist and tender this cake turns out!

Expert Tips for the Best 70s Hersheys Chocolate Cake

After making this cake more times than I can count, I’ve learned a few tricks that take it from good to absolutely incredible. Here are my can’t-live-without tips:

• Simple syrup secret: Brush warm cake layers with a mix of equal parts sugar and hot water – it locks in moisture like nothing else!
• Cool completely: I know it’s tempting, but wait until the cakes are totally cool before frosting – otherwise you’ll get a melty mess.
• Mix just enough: Overbeating after adding flour develops gluten and makes the cake tough. Stop as soon as it’s combined.
• Room temp ingredients: Take eggs and milk out an hour before – they incorporate better for a smoother batter.

Follow these and your cake will be the talk of every potluck – just like in the 70s!

Serving and Storing 70s Hersheys Chocolate Cake

Oh, the joy of slicing into this beauty! For the full 70s experience, serve generous wedges with an ice-cold glass of milk – just like we did as kids. Coffee lovers? The rich chocolate pairs perfectly with a strong cup of joe. Leftovers (if you have any!) keep wonderfully in an airtight container at room temperature for up to 3 days. Pro tip: Pop a slice in the microwave for 10 seconds before serving – it’ll taste freshly baked all over again!

Nutritional Information for 70s Hersheys Chocolate Cake

Now, let’s be real – we don’t eat chocolate cake for its health benefits! But if you’re curious, here’s the scoop on what’s in each glorious slice. Keep in mind these are estimates – your exact numbers might vary a bit depending on specific ingredients and portion sizes.

Per serving (that’s 1/12th of the cake): About 320 calories, 12g fat (2.5g saturated), 52g carbs (3g fiber, 34g sugar), and 5g protein. There’s also 380mg sodium per slice. Not bad for a dessert that tastes this decadent! Remember, everything in moderation – except maybe compliments when people taste your amazing cake.

Frequently Asked Questions

Can I use Dutch-process cocoa instead of Hershey’s?
Oh honey, I know Dutch cocoa looks fancy, but stick with good ol’ Hershey’s for this one! The recipe was specifically developed for natural cocoa’s acidity. Dutch-process might make your cake taste amazing, but the texture could be off since it reacts differently with the baking soda.

Why boiling water? That seems weird!
I know, right? But trust me – that boiling water is the secret weapon! It blooms the cocoa powder for maximum chocolate flavor and creates steam pockets that make the cake incredibly moist. Just go with it – generations of bakers can’t be wrong!

Can I turn this into cupcakes?
Absolutely! Fill lined cupcake tins 2/3 full and bake at 350°F for 18-22 minutes. The batter makes about 24 perfect little cakes. They’re adorable for parties and bake sales!

My batter was super thin – did I mess up?
Nope! That watery batter freaks everyone out at first. It’s supposed to be that way – promise! The thin consistency is what gives you that legendary moist crumb after baking.

Final Thoughts

There you have it – the chocolate cake that won over the 70s and still steals hearts today! I’d love to hear how yours turns out. Snap a pic and tag me – nothing makes me happier than seeing your kitchen filled with that same chocolatey magic. Now go bake some memories!

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