70s Hershey’s Chocolate Cake: Nostalgic Moist Perfection in 1 Bowl

Oh my gosh, you’re going to love this cake! It takes me right back to my mom’s kitchen in the 70s – that magical time when Hershey’s chocolate cake recipes ruled every potluck and birthday party. This version? It’s the real deal. Simple ingredients, rich chocolate flavor, and that perfect moist crumb that makes you want to sneak just one more slice.

I remember standing on a stool watching my mom make this exact recipe, fascinated by how boiling water made the batter so thin (don’t panic – it works!). The smell of cocoa powder mixing with vanilla would fill our whole house. Even now, one bite transports me to those vinyl-clad kitchen chairs and the sound of my mom’s rotary phone ringing in the background.

What makes this 70s Hershey’s chocolate cake special isn’t just the nostalgia – it’s how foolproof it is. No fancy techniques, no weird ingredients. Just honest-to-goodness chocolate cake that comes together faster than you can say “far out.” Whether you’re craving a taste of childhood or discovering this classic for the first time, this recipe delivers every time.

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

Trust me, this cake is a total crowd-pleaser—and here’s why:

• Effortless to make: No fancy techniques—just mix, bake, and enjoy. Even beginners nail it every time!
• Moist for days: That boiling water trick? Pure magic. The crumb stays tender, never dry.
• Classic chocolate bliss: Hershey’s cocoa gives it that rich, nostalgic flavor you crave.
• Instant nostalgia trip: One bite, and you’re back in a 70s kitchen—wood-paneled walls and all.

Seriously, it’s the kind of cake that disappears fast—just ask my kids (or my sneaky midnight self).

Ingredients for 70s Hershey’s Chocolate Cake

Here’s everything you’ll need to make this nostalgic beauty—measurements matter, so don’t eyeball it! My mom’s old recipe card is splattered with chocolate stains exactly where these ingredients are listed, and that’s how you know they’re tried-and-true:

• 2 cups sugar – Granulated, straight from the canister
• 1 ¾ cups all-purpose flour – Spoon and level it, please!
• ¾ cup Hershey’s cocoa powder – The classic red can, none of that fancy stuff
• 1 ½ tsp baking powder – Check the date—old powder won’t rise right
• 1 ½ tsp baking soda – Not the same as powder, don’t mix them up!
• 1 tsp salt – Just regular table salt works fine
• 2 large eggs – Room temp, please—cold eggs make dense cake
• 1 cup milk – Whole milk gives the richest texture
• ½ cup vegetable oil – No substitutions here—butter changes everything
• 2 tsp vanilla extract – The good stuff, not imitation
• 1 cup boiling water – Yes, really! It’ll look crazy but trust the process

See? Nothing weird or hard-to-find. Just pantry staples that come together like magic. Now grab that wooden spoon—we’re ready to bake!

Equipment You’ll Need

No fancy gadgets required—just grab these basics from your kitchen:

• Two 9-inch round cake pans – The classic choice
• Large mixing bowl – Big enough for enthusiastic stirring
• Whisk or wooden spoon – Your weapon of choice
• Measuring cups/spoons – Precision is key!
• Toothpick – For that all-important “is it done?” test

That’s it! Now let’s make some chocolate magic.

How to Make 70s Hershey’s Chocolate Cake

Okay, let’s get baking! This recipe comes together so easily—just follow these simple steps, and you’ll have a perfect chocolate cake before you know it. The key is not to overthink it…just like Mom did back in the day!

Step 1: Prep the Pans and Dry Ingredients

First things first: turn that oven to 350°F and grab your cake pans. I like to grease them with butter (just like Mom did) and dust with a little flour or cocoa powder. While the oven heats, whisk together all your dry ingredients—sugar, flour, cocoa, baking powder, baking soda, and salt—right in one big bowl. No need to sift unless your cocoa’s lumpy!

Step 2: Mix Wet Ingredients

Now for the fun part! Crack those room-temperature eggs right into the dry mix (yes, really—no separate bowl needed!). Pour in the milk, oil, and vanilla. Grab your trusty wooden spoon and beat it all together for about 2 minutes. You’ll see the batter start to get smooth and shiny—that’s when you know you’re on the right track.

Step 3: Combine and Bake

Here comes the magic: slowly stir in that boiling water. The batter will look scarily thin—don’t panic! This is exactly how it should be. Carefully pour it into your prepared pans (they’ll be pretty full) and slide them into the oven. Set your timer for 30 minutes, but start checking at 25—a toothpick should come out with just a few moist crumbs when it’s done. Oh, and don’t open that oven door too early or your cakes might sink!

Tips for Perfect 70s Hershey’s Chocolate Cake

After making this cake more times than I can count, here are my hard-earned secrets for bakery-quality results every time:

• Simple syrup magic: Brush cooled layers with equal parts sugar and hot water for extra moisture – my mom’s secret touch for potluck cakes that stayed fresh all day!
• Cooling patience: Let cakes rest in pans for exactly 10 minutes before flipping – any less and they tear, any more and they steam themselves soggy.
• Toothpick truth: Test in three spots! Center can lie – edges should have just a couple sticky crumbs, not wet batter.
• Cocoa dusting: Instead of flour, line pans with cocoa powder – no white patches on your beautiful chocolate cake!

Follow these, and you’ll have a cake that tastes straight from a 70s church basement bake sale – in the best way possible.

Serving and Storing 70s Hershey’s Chocolate Cake

Oh, the fun part—eating it! This cake shines with a simple dusting of powdered sugar (very 70s chic) or go all out with fluffy chocolate buttercream. Store leftovers—if you have any!—covered at room temp for 3 days. To revive day-old slices, microwave for 10 seconds and pretend it’s fresh from the oven.

Nutritional Information

Just so you know – one slice comes in around 320 calories. (But honestly, who stops at one slice?) These numbers are estimates – your exact results will vary depending on ingredients. Now go enjoy that cake guilt-free!

FAQ About 70s Hershey’s Chocolate Cake

Over the years, I’ve gotten every question imaginable about this cake—here are the ones that come up most often:

Can I use Dutch-process cocoa instead?

Oh honey, no—and here’s why! Dutch-process cocoa reacts differently with baking soda. Stick with regular Hershey’s cocoa (the classic red can) or your cake might not rise properly. Grandma would shake her head at fancy substitutions!

Why is the batter so thin?

Don’t panic—that watery batter is the secret to this cake’s magical moistness! The boiling water blooms the cocoa powder and creates steam pockets while baking. Just trust the process—it’ll thicken up beautifully in the oven.

How do I prevent dryness?

Two words: simple syrup! Brush cooled layers with a mix of equal parts sugar and hot water before frosting. My mom’s trick kept cakes fresh through countless church socials in the 70s Arizona heat.

Can I make cupcakes instead?

Absolutely! Fill liners 2/3 full and bake 18-22 minutes. The recipe makes about 24 perfect cupcakes—just like the ones I used to sneak from Mom’s Tupperware carrier after school.

Share Your 70s Hershey’s Chocolate Cake Experience

Did this recipe take you back to your childhood too? Snap a photo of your cake masterpiece and tag me—I’d love to see your 70s-inspired creations! Leave a comment below with your favorite memory involving this classic dessert. Bonus points if you’ve got retro bakeware to show off!

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