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

Hey everyone, hope you are having an amazing day today. Today, I will show you a way to make a special dish, cocoa medallion cake (a hershey recipe) & whipped chocolate frosting. It is one of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Cocoa Medallion Cake (a Hershey Recipe) & Whipped Chocolate Frosting is one of the most favored of recent trending foods in the world. It’s appreciated by millions every day. It’s easy, it’s fast, it tastes delicious. Cocoa Medallion Cake (a Hershey Recipe) & Whipped Chocolate Frosting is something that I’ve loved my whole life. They’re fine and they look fantastic.

To get started with this particular recipe, we have to 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 can achieve that.

The ingredients needed to make Cocoa Medallion Cake (a Hershey Recipe) & Whipped Chocolate Frosting:
  1. Take 1 cup Unsweetened cocoa
  2. Take 1 cup Boiling water
  3. Take 1 cup Butter
  4. Get 1/4 cup Shortening
  5. Make ready 2 cup Sugar
  6. Prepare 1 tsp Vanilla
  7. Prepare 1/4 tsp Salt 1/8 teaspoon NOT 1/4
  8. Take 2 Eggs
  9. Make ready 1 tsp Baking soda
  10. Make ready 1 cup Buttermilk
  11. Make ready 1 cup AP flour
  12. Get 2 cup Heavy whipping cream
  13. Make ready 1 cup Hershey's Chocolate Syrup
  14. Prepare 1 tsp Vanilla
Instructions to make Cocoa Medallion Cake (a Hershey Recipe) & Whipped Chocolate Frosting:
  1. Stir cocoa and boiling water-stir until thoroughly mixed and smooth. Set aside.
  2. Cream butter, shortening, sugar, vanilla, and salt until light and fluffy.
  3. Add eggs, beat well.
  4. Stir baking soda into buttermilk. Add buttermilk and flour; alternately. Start and end with buttermilk. Mix well after each addition.
  5. Blend in cocoa.
  6. Grease two 9-inch cake pans-layer bottoms with waxed paper-grease the waxed paper.
  7. Pour cake batter into pans.
  8. Bake at 350 for about 30-35 minutes or until tester comes out clean.
  9. Cool in pans 10 minutes and then remove and cool on racks.
  10. Put whipping cream, chocolate syrup, mixing bowl, and beater (whip attachments if you have that option) in the freezer for 20 minutes.
  11. Remove items from freezer, put ingredients in mixing bowl, whip until spreading consistency.
  12. Frost cake and refrigerate. Refrigerate any remaining cake.

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