Collector's Cocoa Cake

I have been making this cake for over 30 years now. My kids just loved it when they were growing up. My son is now 32 and his new wife asked me for this recipe to make for him. I hope you enjoy this cake as much as my family did through the years.



  • 3/4 cup butter
  • 1 3/4 cups granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups unsifted flour
  • 3/4 cup Hershey’s Cocoa
  • 1 1/4 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 1/3 cups water

Chocolate Butter Icing

  • 1/3 cup butter
  • 2 cups confectioners' sugar
  • 2 squares Hershey’s Baking Chocolate, melted
  • 1 teaspoon vanilla extract
  • 2 tablespoons milk or light cream (about)


  1. Cake: Cream butter until fluffy. Add eggs, sugar and vanilla extract. Beat 1 minute at medium.
  2. Combine cocoa, flour, baking soda and salt, add alternately with water to creamed mixture. Put into 2 greased and floured cake pans and bake at 350 degrees F for 35-40 minutes. Cool 10 minutes and remove from pan.
  3. Chocolate Butter Icing: Cream butter, add sugar gradually, while beating constantly. Add melted baking chocolate, then add vanilla extract. Thin with milk or cream until of right consistency to spread. Spread on warm cake. This gives a rich icing of medium color and decidedly fudge-like consistency. I always added teaspoonful or more of Hershey’s Cocoa for darker color and more chocolaty taste.
  4. Sprinkle chopped walnuts or other decoration on top if desired.

Yield: 1 1/2 cups icing or enough for an 8- or 9-inch layer cake

Posted by Cookin’Mom at Recipe Goldmine April 2001.