Hi, I’m Kate. Today, we’re going to prepare cocoa medallion cake (a hershey recipe) & whipped chocolate frosting recipe. Never miss today’s recipe. This is a simple recipe to try and is one of my family food recipes. This time, I will make it a 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 favored of recent trending meals in the world. It is simple, it’s fast, it tastes yummy. It is appreciated by millions daily. They’re fine and they look fantastic. Cocoa Medallion Cake (a Hershey Recipe) & Whipped Chocolate Frosting is something that I’ve loved my whole life.
To begin with this recipe, we must first prepare a few ingredients. You can have 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:
- Prepare Unsweetened cocoa
- Get Boiling water
- Get Butter
- Make ready Shortening
- Make ready Sugar
- Make ready Vanilla
- Prepare Salt 1/8 teaspoon NOT 1/4
- Make ready Eggs
- Prepare Baking soda
- Make ready Buttermilk
- Prepare AP flour
- Prepare Heavy whipping cream
- Make ready Hershey’s Chocolate Syrup
- Get Vanilla
Steps 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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