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. Official HERSHEY'S "PERFECTLY CHOCOLATE" CHOCOLATE CAKE & FROSTING Recipe.right off the back of the HERSHEY'S COCOA can.
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. Been cooking cakes for over ten years this recipe is easy moist texture and elasticity is perfect for chocolate cake. You can cook Cocoa Medallion Cake (a Hershey Recipe) & Whipped Chocolate Frosting using 14 ingredients and 12 steps. Here is how you cook that.
Ingredients of Cocoa Medallion Cake (a Hershey Recipe) & Whipped Chocolate Frosting
- Prepare 1 cup of Unsweetened cocoa.
- You need 1 cup of Boiling water.
- You need 1 cup of Butter.
- It’s 1/4 cup of Shortening.
- You need 2 cup of Sugar.
- It’s 1 tsp of Vanilla.
- It’s 1/4 tsp of Salt 1/8 teaspoon NOT 1/4.
- It’s 2 of Eggs.
- It’s 1 tsp of Baking soda.
- It’s 1 cup of Buttermilk.
- Prepare 1 cup of AP flour.
- Prepare 2 cup of Heavy whipping cream.
- Prepare 1 cup of Hershey's Chocolate Syrup.
- It’s 1 tsp of Vanilla.
The type of cocoa is crucial. However, this recipe doesn't have absolutely PREFECT chocolate frosting that came with the one my grandma gave us, so I thought I'd help out a.. Sour Cream Cake, Wacky Cocoa Cake, Cocoa Party Cake, Devil's Food Cake with Fluffy Vanilla Frosting, Red Velvet Cocoa Cake, Cocoa Medallion Cake I was so excited to find the Hershey's Cocoa Cookbook! My granny gave me hers before she passed away.
Cocoa Medallion Cake (a Hershey Recipe) & Whipped Chocolate Frosting instructions
- 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..
It has our favorite fudge recipe. THIS CAKE is so moist it doesn't need frosting. I simply sprinkle powdered sugar over the top. In a large bowl, whisk flour, sugar, cocoa, baking soda and salt. Why this Eggless Cake Recipe Works.
