Hershey’s Chocolate Cake with Cream Cheese Filling

To start, preheat your oven to 350 F.

Apply cooking spray to three round cake pans.

Lightly sprinkle flour on the pans, and keep them aside.

Add the flour, Hershey’s cocoa, sugar, baking powder, baking soda, and salt to either a large mixing bowl or a Kitchenaid stand mixer.

Make sure to completely blend the milk, oil, eggs, and vanilla extract together. In the end, pour the boiling water into the mixture and stir thoroughly until all the ingredients are fully incorporated. The batter will have a very runny consistency.

Distribute the batter evenly into the cake pans that have been either sprayed or floured

To ensure the cakes are fully baked, it is recommended to leave them in the oven for approximately 30-35 minutes, or until a toothpick inserted into the center of each cake layer comes out clean. When you are all done baking the cake, allow it to cool for at least 10-15 minutes before removing it from the pans.

After taking the cakes out of the pans, relocate them to a wire rack to cool thoroughly.

For achieving uniformly even layers, my suggestion would be to make use of a cake leveler or a serrated knife.

As the cake layers are cooling down, you can begin preparing the frostings

To whip up the cream cheese and butter, operate the electric mixer on high speed for around 30 seconds.

Subsequently, incorporate 1/2 cup of powdered sugar at a time, ensuring thorough mixing of each half cup before adding more.

After all the powdered sugar has been added, include the vanilla extract and whip for an additional 30 seconds on high

Continue beating for one more minute until the mixture has reached a nice and fluffy consistency.

Incorporate the butter and cream cheese in a large bowl using an electric mixer, and then gradually add the powdered sugar, adding it in 1/2 cup increments.

Next, incorporate the cocoa, milk, and vanilla into the mixture

Grab all ingredients and mix them well until completely combined

Whisk the mixture at a high speed for around one minute or until it develops a light and airy texture.

Incorporate the butter and cream cheese in a large bowl using an electric mixer, and then gradually add the powdered sugar, adding it in 1/2 cup increments.

next, incorporate the cocoa, milk, and vanilla into the mixture.

Grab all ingredients and mix them well until completely combined

Whisk the mixture at a high speed for around one minute or until it develops a light and airy texture.

To finish, add the third layer on top.

Spread a layer of the remaining Whipped cream cheese buttercream on the very top, then chill the cake for approximately 15 minutes.

Take the cake out of the refrigerator, and delicately frost the top layer with the chocolate cream cheese buttercream, as well as the sides.

Refrigerate until you’re ready to serve.

Enjoy!