Cocoa Medallion Cake (a Hershey Recipe) & Whipped Chocolate Frosting. Cocoa Medallion Cake (a Hershey Recipe) & Whipped Chocolate Frosting I live with chocolate fiends and this is one of their fixes. 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.

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There are different recipes, from cake dishes to hefty food dishes. Below will certainly talk about the Cocoa Medallion Cake (a Hershey Recipe) & Whipped Chocolate Frosting dish, please review it until it's ended up:.

Stir together cocoa and boiling water, set aside. In a large mixer bowl cream shortening, sugar and salt. Stir soda into buttermilk (use a large bowl, it will fizz up). You can have Cocoa Medallion Cake (a Hershey Recipe) & Whipped Chocolate Frosting using 14 components as well as 12 actions. Right here is exactly how we cook.

Ingredients of Cocoa Medallion Cake (a Hershey Recipe) & Whipped Chocolate Frosting

Directions. 1 cup of Unsweetened cocoa.
Detaile. 1 cup of Boiling water.
Detaile. 1 cup of Butter.
Detaile. 1/4 cup of Shortening.
Detaile. 2 cup of Sugar.
Directions. 1 tsp of Vanilla.
Directions. 1/4 tsp of Salt 1/8 teaspoon NOT 1/4.
Detaile. 2 of Eggs.
Directions. 1 tsp of Baking soda.
Detaile. 1 cup of Buttermilk.
Step by step. 1 cup of AP flour.
Instructions. 2 cup of Heavy whipping cream.
Guidelines. 1 cup of Hershey's Chocolate Syrup.
Guidelines. 1 tsp of Vanilla.

Add alternately to creamed mix with the flour. Sift your cocoa powder: Unlike most chocolate cake recipes, Hershey's does not call for sifting the dry ingredients before mixing the cake batter. This caused the batter to have a few tiny lumps of cocoa powder in it, and sifting would have prevented this. This old-fashioned HERSHEY'S chocolate cake recipe first appeared on the back of the HERSHEY'S Cocoa tin over a century ago.

How 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..

Today, it remains a timeless tradition for many families. Made from scratch with butter and cocoa powder, it's sure to become your new favorite. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Combine sugar with flour, cocoa, baking powder, baking soda and salt in a large bowl. Add eggs, milk, oil and vanilla.

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