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

Name: Cocoa Medallion Cake (a Hershey Recipe) & Whipped Chocolate Frosting
Yield: 12 servings
Cuisine: American
Ingredients: 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

Mingerman @cook_2908559

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

Mingerman @cook_2908559

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

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Ingredients

12 servings

1 cupUnsweetened cocoa
1 cupBoiling water
1 cupButter
1/4 cupShortening
2 cupSugar
1 tspVanilla
1/4 tspSalt 1/8 teaspoon NOT 1/4
2Eggs
1 tspBaking soda
1 cupButtermilk
1 cupAP flour
2 cupHeavy whipping cream
1 cupHershey's Chocolate Syrup
1 tspVanilla

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Steps

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.