When baking with sticky ingredients such as honey or corn syrup. Spray your measuring cup with nonstick spray before adding in the honey. The sticky honey will slide right out!
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Strawberry Dream
Strawberry Dream

Print This Delicious and Healthy Barbeque Cake Recipe
Chocolate Barbeque Grill Cake, birthday party, blue plate

Chocolate Barbeque Grill Cake Recipe

Made with cocoa, fudge, burgers and shish-kabobs of fruit shaped gumdrop candies.

1 cup Water
1 cup Butter or margarine
1/2 cup Hershey's Special Dark Cocoa
2 cups Sugar
1 3/4 cups All-purpose flour
1 tsp Baking soda
1/2 tsp Salt
3 large Eggs
3/4 cup light sour cream
2/3 cup Reese's Peanut Butter Chips
1 tsp coconut oil (solid)

Cocoa Fudge "Burgers" (recipe follows, optional)
Fruit shaped Gumdrop Candies (optional)

Oven Temp ~ 350°
Baking Time ~ 45 -
Pan Type ~ 13 x 9 x 2-inch pans
Preheat oven and line baking pan with aluminum foil. Grease and flour sides and bottom of pan.

Place water, butter and cocoa in medium saucepan. Cook over medium heat, stirring occasionally until mixture boils. Boil for 1 minute. Remove from heat, set aside.

Stir together sugar, flour, baking soda and salt in large bowl. Add eggs, sour cream and cocoa mixture. Beat just until blended (batter will be thin). Pour Chocolate Barbeque Grill Cake batter into prepared pan.

Bake until wooden pick inserted in center comes out clean. Cool chocolate barbeque cake completely in pan on wire rack. Carefully invert cake onto serving tray; peel off foil.

Place peanut butter chips and shortening in small microwave-safe bowl. Microwave on HIGH (100%) 30 to 45 seconds or until mixture is melted when stirred. Place mixture in closeable small plastic bag, cut off tiny section of corner. Squeeze mixture onto cake, forming grids like top of barbecue grill, allow to firm up before cutting. Top with "Burgers" and "Shish-Kabobs" if desired.
Makes 15 servings.

Cocoa Fudge "Burgers":
Beat 1/4 cup softened butter or margarine in medium bowl. Add 2 cups powdered sugar, 1/2 cup HERSHEY'S Cocoa, 2 tablespoons milk and 1/2 teaspoon vanilla extract. Beat until all ingredients are moistened and consistency to form patties. If necessary to get proper consistency, add additional milk or powdered sugar. Form "patties", place on top of cake.
Place red, green, and tan colored jelly candies on plastic decorative skewers to form shish-kabobs, if desired. Place on top of chocolate barbeque cake.

Recipe and photograph provided courtesy of The Hershey's Company.
Nutrition facts:
Serving Size 134 g
Calories 452
Calories from Fat 216
Total Fat 24.0g 37%
Saturated Fat 15.0g 75%
Cholesterol 94mg 31%
Sodium 388mg 16%
Total Carbohydrates 57.9g 19%
Dietary Fiber 1.8g 7%
Sugars 41.5g
Protein 4.7g
Vitamin A 13% • Vitamin C 0% • Calcium 3% • Iron 7%

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User Comments


Did you say you're on a diet?
No desserts for 20 years?
Do you pass the cake and candy sections
With some heartfelt sighs and tears?

Go ahead !! Bake those gooey
Sticky sweet forbidden things.
But first put on your jogging outfit.
Your tennis shoes and exercise fling.

Run in place while stirring;
Time your cakes with jumping jacks.
Ten deep knee bends between ingredients.
Use that kitchen for a workout track.

And when you're out of breath and panting.
Pot holders around your prize.
Jog to the nearest 90 pound neighbor
And leave her your 1000 calorie surprise!

Nothing says "I Love You" more than a surprise dessert made from one of our homemade cake recipes.

Recipes for Cakes
Suppling Tips for Healthy Homemade Cakes

When Baking with Butter:

Room temperature butter in the cake batter is one of the biggest cake baking mistakes. In fact, butter must be below 68° to trap air molecules and build structure. Otherwise, the fat will liquefy and the cake will be flat. To get “cool” butter, cut the chilled butter into chunks and let it sit in a bowl for 5 minutes before beating.

When Mixing Cake Batter:

You cannot over beat the eggs, sugar and butter, but you can over beat the flour. If you do, gluten will form and you will be making a quick bread instead of layer cake. Beat the flour just until there are no visible signs of dry flour, but not until the batter is completely smooth.

Cake Flour:

Cake flour is milled from soft wheat that has a lower gluten content and higher starch content than all-purpose flour. It helps to ensure a fluffy texture in cakes and pastries. A substitute for cake flour is to use all-purpose flour, but reduce the amount by 2 tablespoons per cup.

Green Food:

The food choices that we make every day have a profound effect on the environment. From farm to spoon, growing our food, processing it and transporting it all use tremendous amounts of energy, water and chemicals. By making just a few small changes in our eating and buying habits, we can greatly reduce this impact. When we eat green, we help the environment by reducing global warming pollution and help ourselves by eating fresh and healthy food. Eat local from farmers in your own neighborhood!