Hershey’s Chocolate Cake

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Hershey’s Chocolate cake  by Kimberly Quintanilla
Story and Photos by Danielle Torres 

Balancing baking and book work is never easy, but baking has always been part of Junior Health Administration major Kimberly Quintanilla’s life. She grew up watching her mom bake all the time. She enjoys cooking when she is bored, for fun and to relax. She chose to bake a Hershey’s chocolate cake because it is one of her favorite pastries.

Quintanilla says she loves attending St. Mary’s because the atmosphere is so friendly. “I love all my professors and the hospitality here is amazing,” she says.

Quintanilla enjoys eating pasta along with hot Cheetos and cream cheese. Her favorite kind of food to make is chicken pasta, even though she doesn’t get to make it much here at school because of her busy schedule.

Choosing to share this recipe wasn’t hard, especially with the new installation of ovens in every residence hall on campus this year.

In particular, she enjoys cake and chocolate so she had no problem combining the two to make one sweet pastry.

Some tips Quintanilla offers when preparing this are to “make sure to pre heat the oven, don’t be afraid to use lots of Choco powder and even if it might not look pretty it still will taste great.”

Cake Ingredients 

  • 2 c sugar
  • 1-3/4 c all-purpose flour
  • 3/4 c HERSHEY’S Cocoa
  • 1-1/2 tsp baking powder
  • 1-1/2 tsp baking soda
  • 1 tsp salt
  • 2 eggs
  • 1 c milk
  • 1/2 c vegetable oil
  • 2 tsp vanilla extract
  • 1 c boiling water


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


Preheat the oven to 350°F. Get all the ingredients and mix them in a large bowl later pour in the boiling water to help make it easier to sir. Sir until lumps are gone. Take two 9-inch pans with oil and flour so that when the cake bakes, it won’t stick to the pan. Stick both pans in the oven and bake for 30-35 minutes. Take them out and let them sit for about ten minutes to cool. While the cakes are in the oven,  start making the frosting. The first thing to do is melt butter in a bowl. Then stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. After that is done add small amounts of additional milk, if needed. Stir in vanilla after the milk is poured. When completed, the cake feeds up to 20 servings.

FunFetti Cupcakes

Funfetti Cupcakes by Katherine Vasquez
Videography and Production by Danielle Torres

Katherine Vasquez, a sophomore international relations major, bakes up one of her favorite childhood pasteurizes.  A relaxed and down to earth baker, Vasquez enjoys baking for friends who give her support and smiles whenever she needs them. Funfetti cupcakes provide color and adventure to regular white batter. Vasquez, much like her chosen dish is very lively and filled with color and character.


  • 2 eggs
  • 1/4-cup oil
  • 2 cups of water
  • Funfetti mix


Begin by preheating the oven to 350 degrees. Next in a large bowl, combine cake mix, oil, 2 eggs and 2 cups of water; Use blender to mix thoroughly until all ingredients are well mixed. Place cupcake holders on an even tray and pour mix into each holder just over half way full. With extra mix, use another medium size bowl/container and butter the edges so that the mix won’t stick when baking. No need to butter the cupcake holders, the mix will come right out.

Next place both trays in the over for 15-20 minutes. When ready take out both trays and wait for them to cool down for 3-5 minutes. When ready use as much frosting as desired and spread over each cupcake and cake. Last, open your sprinkles and lightly pour sprinkles over cupcakes and cake.

Lastly, enjoy.

Serving size- 18 cupcakes