Back of the Box Recipes

Classic Chocolate Cake

This recipe is from the back of a Hershey's cocoa can in 1943.

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  • 2/3 cup butter, softened
  • 1 2/3 cups granulated sugar
  • 3 large eggs, room temperature
  • 2 cups all-purpose flour
  • 2/3 cup baking cocoa
  • 1 1/4 teaspoons baking soda
  • 1 teaspoon salt
  • 1 1/3 cups whole milk
  • Confectioners' sugar or favorite frosting


  1. Heat oven to 350 degrees F. Grease and flour a 13 x 9 inch baking pan.
  2. In a bowl, cream butter and sugar until light and fluffy, 5 to 7 minutes.
  3. Add eggs, one at a time, beating well after each addition.
  4. Combine flour, cocoa, baking soda and salt; add to creamed mixture alternately with milk, beating until smooth after each addition. Pour batter into prepared baking pan.
  5. Bake until a wooden pick inserted in center comes out clean, 35 to 40 minutes.
  6. Cool on a wire rack.
  7. When cake is cool, dust with confectioners' sugar or top with your favorite frosting.


Source: Hershey's cocoa can - 1943

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