I need a dense moist chocolate cake suitable for a wedding and covering with fondant.

darn good chocolate cake in the recipe section. use only 3 eggs and it will be pretty durable. always brings lots of compliments!

I have only made this a few times but have even really enjoyed it myself...(and I am not a chocolate fan...)

But I use the recipe on the Hershey's Cocoa Can....

Last night at my son's birthday party I used the Toba Garrett chocolate cake from "The Well Decorated Cake". Everyone went nuts over it. But here's a heads up, I don't always get consistent results with it (it sometimes cracks at the top but I'm generally able to fix it with frosting, fondant, flowers, etc.)but it is a very yummy cake. HTH

HI, you can always use a mud cake recipe, their always moist and very dense. my recipe is anyway

Are these butter cakes? I prefer the texture of butter , not oil.

Ok, I just made a discovery that makes me really feel dumb...I mean REALLY feel dumb!

24 years ago or so in SW Washington State, I bought a recipe collection book from a local woman - I had gone to high school with her daughter, btw - and have used many of her recipes. But especially the chocolate cake recipe...I've had soooo many compliments on its moist, dense goodness. I've purposely never shared it, it was MY secret....until now:

Looking up the Hershey's website just now for the cake recipe that ChristianDonovan mentioned, I found my plagerized favorite chocolate cake recipe! \\0/

Even the same name....man, she wrote of it being a recipe given to her by a cousin, favorite of the family, blah, blah, blah...I'm crushed! My innocence has been snuffed out...

Well, one thing is for sure...I can heartily recommend my "secret" Hershey's recipe to anyone, it's wonderful!

Here is the recipe I use for all my wedding and sheet cakes....I use the WASC recipe but I use DH dark chocolate mix, use whole eggs, 1Tbs instant coffee, 1/4 cup cocoa and no almond flavoring. Everything else in the recipe is the same. It is the best cake ever

I have tried the recipe on the Hersheys can, it was awesome, very chocolatey and moist, but it really didn't rise well for me and it was very soft, I don't think it would hold up to fondant... unless I didn't make it right.

yffrank, do you still use the same amount of eggs using them whole or do you use less?

My Recipe is:
2 Boxes DH dark Chocolate mix
2 cups flour
2 Cups sugar
1/4 cup cocoa
1/2 tsp salt
8 whole eggs
2 cups sour cream
1/2 cup oil
2 2/3 cups water
2 tbs instant coffee

Bake the same as for WASC. Hope this is helpful. I really love this recipe. It is really moist and a nice dense texture for wedding.

oops.....forgot 2 tsp of vanilla.....SORRY!!

Homemade-goodies...I cannot help but laugh....that is soooo funny...
A girl that worked at the bookstore pulled me asside about a year ago and asked me if I was looking for anything special...and of course I was looking for a cake recipe book...she said, I used to work at so and so bakery...(I cannot remember the name of it but it was very popular in my area) she tells me they had the best chocolate cake...I asked if she happened to know their recipe (I was a box mix baker at the time...) She said yeah...it was the one on the Hershey's Cocoa box...so I made it once and loved loved loved it....But don't worry your secret is safe with me...mine is a secret too!!!

What's a mud cake?

Do any of you have trouble with the hershey cake falling in the middle?

I have not had the cake fall at all, it has actually baked perfectly for me each time I have made it...Honestly, making it from scratch using their recipe has changed my feelings on using chocolate cake all together....When I used BC Boxed mixes they seemed almost too moist (if that makes sense) The crumbs were horrible and I absolutely hated to make chocolate for anyone...now I don't mind at all...

I do recommend the Hershey's chocolate cake recipe for the moistness of it. That's because of the oil in the recipe. It is delicious BUT yes, I have had my cakes fall in the middle. A pain in the bum too. Not sure if it's because I've made it into sheet cakes or what. I haven't made rounds with the recipe but sheet cakes, yeah, I've had them sink in the middle as it's cooling on the rack!!!


Amy