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We hope you got benefit from reading it, now let’s go back to cocoa medallion cake (a hershey recipe) & whipped chocolate frosting recipe. To cook cocoa medallion cake (a hershey recipe) & whipped chocolate frosting you need 14 ingredients and 12 steps. Here is how you achieve it.
The ingredients needed to cook Cocoa Medallion Cake (a Hershey Recipe) & Whipped Chocolate Frosting:
- Use 1 cup Unsweetened cocoa
- Get 1 cup Boiling water
- Get 1 cup Butter
- Get 1/4 cup Shortening
- You need 2 cup Sugar
- You need 1 tsp Vanilla
- Take 1/4 tsp Salt 1/8 teaspoon NOT 1/4
- Prepare 2 Eggs
- Take 1 tsp Baking soda
- You need 1 cup Buttermilk
- You need 1 cup AP flour
- Take 2 cup Heavy whipping cream
- Use 1 cup Hershey's Chocolate Syrup
- Provide 1 tsp 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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