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

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

Cocoa Medallion Cake (a Hershey Recipe) & Whipped Chocolate Frosting is one of the most well liked of recent trending meals on earth. It is easy, it is fast, it tastes yummy. It’s enjoyed by millions daily. They’re nice and they look fantastic. Cocoa Medallion Cake (a Hershey Recipe) & Whipped Chocolate Frosting is something that I have loved my whole life.

To get started with this recipe, we have to first prepare a few components. You can have cocoa medallion cake (a hershey recipe) & whipped chocolate frosting using 14 ingredients and 12 steps. Here is how you cook that.

The ingredients needed to make Cocoa Medallion Cake (a Hershey Recipe) & Whipped Chocolate Frosting:
  1. Take Unsweetened cocoa
  2. Take Boiling water
  3. Get Butter
  4. Get Shortening
  5. Take Sugar
  6. Make ready Vanilla
  7. Take Salt 1/8 teaspoon NOT 1/4
  8. Get Eggs
  9. Get Baking soda
  10. Get Buttermilk
  11. Make ready AP flour
  12. Prepare Heavy whipping cream
  13. Take Hershey's Chocolate Syrup
  14. Prepare 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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