Hi, I am Laura. Today, I will show you a way to prepare cocoa medallion cake (a hershey recipe) & whipped chocolate frosting recipe. Never miss a recipe of the day again. Here are our most recent very easy family recipes to try. Nowadays, I am going to make it a little bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Cocoa Medallion Cake (a Hershey Recipe) & Whipped Chocolate Frosting Recipe
Cocoa Medallion Cake (a Hershey Recipe) & Whipped Chocolate Frosting is one of the most well liked of current trending foods on earth. It’s enjoyed by millions every day. It is easy, it is fast, it tastes yummy. Cocoa Medallion Cake (a Hershey Recipe) & Whipped Chocolate Frosting is something that I’ve loved my entire life. They are fine and they look fantastic.
To get started with this recipe, we must prepare a few components. You can cook cocoa medallion cake (a hershey recipe) & whipped chocolate frosting using 14 ingredients and 12 steps. Here is how you cook it.
The ingredients needed to make Cocoa Medallion Cake (a Hershey Recipe) & Whipped Chocolate Frosting:
- Get Unsweetened cocoa
- Make ready Boiling water
- Prepare Butter
- Prepare Shortening
- Take Sugar
- Prepare Vanilla
- Make ready Salt 1/8 teaspoon NOT 1/4
- Take Eggs
- Take Baking soda
- Prepare Buttermilk
- Get AP flour
- Get Heavy whipping cream
- Prepare Hershey’s Chocolate Syrup
- Take Vanilla
Instructions to make Cocoa Medallion Cake (a Hershey Recipe) & Whipped Chocolate Frosting:
- 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.
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