Cocoa Medallion Cake (a Hershey Recipe) & Whipped Chocolate Frosting. This quick and easy recipe creates a moist chocolate cake with a fudgy texture complemented by our cocoa fudge frosting. It's perfect for birthdays and other sweet occasions. Serve this deep dark chocolate cake as a birthday cake for your favorite dark chocolate lover or as a treat for a special occasion.
A decadently rich moist cake that will satisfy any CHOCOLATE. This Hershey's chocolate cake recipe with frosting is an old-fashioned classic American dessert that will never, ever disappoint. Adapted (barely) from the back of the Hershey's Cocoa tin. You can cook Cocoa Medallion Cake (a Hershey Recipe) & Whipped Chocolate Frosting using 14 ingredients and 12 steps. Here is how you achieve that.
Ingredients of Cocoa Medallion Cake (a Hershey Recipe) & Whipped Chocolate Frosting
- You need 1 cup of Unsweetened cocoa.
- It's 1 cup of Boiling water.
- You need 1 cup of Butter.
- It's 1/4 cup of Shortening.
- Prepare 2 cup of Sugar.
- It's 1 tsp of Vanilla.
- Prepare 1/4 tsp of Salt 1/8 teaspoon NOT 1/4.
- Prepare 2 of Eggs.
- Prepare 1 tsp of Baking soda.
- It's 1 cup of Buttermilk.
- You need 1 cup of AP flour.
- It's 2 cup of Heavy whipping cream.
- Prepare 1 cup of Hershey's Chocolate Syrup.
- Prepare 1 tsp of Vanilla.
This Hershey's chocolate cake needs no introduction, as it's been around for almost a. My grandmother has made this cocoa apple cake for years and years now and it's delicious! She got her recipe off the back of a bag a sugar. Extra moist, with a perfect rich chocolate flavor and tender, smooth crumb.
Cocoa Medallion Cake (a Hershey Recipe) & Whipped Chocolate Frosting step by step
- Stir cocoa and boiling water-stir until thoroughly mixed and smooth. Set aside..
- Cream butter, shortening, sugar, vanilla, and salt until light and fluffy..
- Add eggs, beat well..
- Stir baking soda into buttermilk. Add buttermilk and flour; alternately. Start and end with buttermilk. Mix well after each addition..
- Blend in cocoa..
- Grease two 9-inch cake pans-layer bottoms with waxed paper-grease the waxed paper..
- Pour cake batter into pans..
- Bake at 350 for about 30-35 minutes or until tester comes out clean..
- Cool in pans 10 minutes and then remove and cool on racks..
- Put whipping cream, chocolate syrup, mixing bowl, and beater (whip attachments if you have that option) in the freezer for 20 minutes..
- Remove items from freezer, put ingredients in mixing bowl, whip until spreading consistency..
- Frost cake and refrigerate. Refrigerate any remaining cake..
THIS CAKE is so moist it doesn't need frosting. I simply sprinkle powdered sugar over the top. It's my favorite dessert to bring for potlucks, and there's Nice to have a cake recipe that doesn't use eggs, butter or milk. The Best Hershey Cocoa Recipes. by Jessica Rotondi. Perfectly Chocolate Chocolate Cake is made with perfectly classic Hershey's Cocoa — perfect for.
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