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
I live with chocolate fiends and this is one of their fixes.
Cooking Instructions
- 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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