Cocoa Medallion Cake (a Hershey Recipe) & Whipped Chocolate Frosting - Turned out great! Very moist.. Today I am sharing this Cocoa Medallion Cake (a Hershey Recipe) & Whipped Chocolate Frosting! A quick and easy dinner that is ready in under 35 minutes!
You can cook Cocoa Medallion Cake (a Hershey Recipe) & Whipped Chocolate Frosting with 14 Ingredients and 12 steps. See the following guide!
Ingredients for Cocoa Medallion Cake (a Hershey Recipe) & Whipped Chocolate Frosting:
- 1 cup Unsweetened cocoa.
- 1 cup Boiling water.
- 1 cup Butter.
- 1/4 cup Shortening.
- 2 cup Sugar.
- 1 tsp Vanilla.
- 1/4 tsp Salt 1/8 teaspoon NOT 1/4.
- 2 Eggs.
- 1 tsp Baking soda.
- 1 cup Buttermilk.
- 1 cup AP flour.
- 2 cup Heavy whipping cream.
- 1 cup Hershey's Chocolate Syrup.
- 1 tsp Vanilla.
Step by step how to cook 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..