• Cooking Time: -
  • Servings: covers 1 2-tier 9"cake
  • Preparation Time: 10


Hershey's cocoa has recipes on the box for cake, hot cocoa, and frosting. While I enjoy the hot cocoa and the cake is awesome, I wasn't crazy about the frosting. The sweetness overpowered the chocolate, there was no subtlety. So, I made a couple of changes. I cut out 1/3 of the sugar called for, giving it a darker, more chocolatey flavour; I also added raspberry preserves-- just a little-- which gives a nice subtle flavour.

A more 'adult' version of the frosting, in my opinion.


  • 1 stick butter
  • 2/3 C cocoa powder (NOT dutch process)
  • 2 C confectioners' sugar
  • 1/3 C milk
  • 1tsp vanilla extract
  • 2 Tbls raspberry preserves


  • Melt butter, stir in cocoa.
  • Add confectioners' sugar and milk alternately. I find it better to mix by hand with a whisk, but beat on low if you prefer power tools.
  • Add preserves and vanilla, mix until well incorporated. Add more milk if needed.

Categories: Cake  Frosting 

Author Credit: Hershey's

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