Hi, I’m Laura. Today, I will show you a way to make cocoa medallion cake (a hershey recipe) whipped chocolate frosting recipe. Never miss today’s recipe. This is a very simple recipe to try and is one of my family food recipes. Nowadays, I will make it a bit more unique. This will be really 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 popular of recent trending meals on earth. It’s simple, it’s fast, it tastes delicious. It is enjoyed by millions every day. They are nice and they look fantastic. Cocoa Medallion Cake (a Hershey Recipe) Whipped Chocolate Frosting is something which I have loved my entire life.
To get started with this particular recipe, we have to 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 can achieve it.
The ingredients needed to make Cocoa Medallion Cake (a Hershey Recipe) Whipped Chocolate Frosting:
- Prepare Unsweetened cocoa
- Take Boiling water
- Get Butter
- Get Shortening
- Take Sugar
- Get Vanilla
- Get Salt 1/8 teaspoon NOT 1/4
- Take Eggs
- Get Baking soda
- Take Buttermilk
- Make ready AP flour
- Prepare Heavy whipping cream
- Take Hersheys Chocolate Syrup
- Take Vanilla
Instructions 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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