Gluten-Free HERSHEY’S “Perfectly Chocolate” Chocolate Cake

Valentine’s Day is this Saturday and I think that means we could all use a little somethin’ sweet in our lives. This gluten-free Hershey’s Perfectly Chocolate cake recipe is the perfect treat for a special occasion.

And if that something sweet is a slice of decadent homemade chocolate cake with rich, fudgy frosting, that’s all the better, right?

A few months ago, I had the pleasure of flying to Hershey, Pennsylvania to visit The Hershey Company headquarters. (Yes, the town is named after the founder of The Hershey Company.) During my time in Hershey, I ate a ton of chocolate which was obviously a highlight of the visit, but I also had the chance to provide feedback to the company about some of their recipe development projects, one being this incredible gluten-free chocolate cake.

When I recapped my trip to Hershey on the blog back in July, a bunch of you requested the recipe for this chocolate cake once it made it through HERSHEY’S Kitchens testing process and was approved for public release. Well, my friends, that time is now and I am thrilled to be able to share it with you today!

This recipe is not only relatively simple for a made-from-scratch cake, but it’s also moist, rich and incredibly delicious. And please don’t opt for store-bought chocolate frosting. HERSHEY’S “Perfectly Chocolate” Chocolate Frosting is the best and I could not stop licking the bowl once I was done frosting the cake!

Gluten-Free HERSHEY’S “Perfectly Chocolate” Chocolate Cake

Prep time: 21 Minutes

Makes 12 servings

Ingredients

• 2 cups sugar
• 1-3/4 cups gluten free all-purpose baking mix
• 3/4 cup HERSHEY’S Cocoa
• 1 teaspoon salt
• 1/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 2 eggs
• 1 cup milk
• 1/2 cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup boiling water
• “PERFECTLY CHOCOLATE” CHOCOLATE FROSTING (recipe follows)

Directions

1. Heat oven to 350°F. Grease two 9-inch round baking pans; dust with cocoa.

2. Stir together sugar, baking mix, cocoa, salt, baking powder and baking soda in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour into prepared pans.

3. Bake 35 to 40 minutes or until wooden pick inserted in center comes out clean. Cool 5 minutes; remove from pans to wire racks. Cool completely. Frost with “Perfectly Chocolate” Chocolate Frosting.

Gluten-Free HERSHEY’S “Perfectly Chocolate” Chocolate Frosting

Makes 2 cups frosting

Ingredients

• 1/2 cup (1 stick) butter or margarine
• 2/3 cup HERSHEY’S Cocoa
• 3 cups powdered sugar
• 1/3 cup milk
• 1 teaspoon vanilla extract

Directions

1. Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount of additional milk, if needed. Stir in vanilla.

Note: Always read labels of each ingredient to ensure that they are gluten-free prior to use.

Enjoy!

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Disclaimer: This blog post is sponsored by The Hershey Company as part of my participation in their Food Ambassador program. All thoughts and opinions are my own. I hope you enjoy the recipe!