Recipe: Eating on a Dime Cocoa Medallion Cake (a Hershey Recipe) & Whipped Chocolate Frosting

Recipe: Eating on a Dime Cocoa Medallion Cake (a Hershey Recipe) & Whipped Chocolate Frosting Delicious, fresh and tasty.

Cocoa Medallion Cake (a Hershey Recipe) & Whipped Chocolate Frosting. 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. This quick and easy recipe creates a moist chocolate cake with a fudgy texture complemented by our cocoa fudge frosting.

Stir together cocoa and boiling water, set aside.

In a large mixer bowl cream shortening, sugar and salt.

Stir soda into buttermilk (use a large bowl, it will fizz up).

You can cook Cocoa Medallion Cake (a Hershey Recipe) & Whipped Chocolate Frosting using 14 ingredients and 12 steps. Here is how you cook that.

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

1. You need 1 cup of Unsweetened cocoa.

2. You need 1 cup of Boiling water.

3. It’s 1 cup of Butter.

4. Prepare 1/4 cup of Shortening.

5. It’s 2 cup of Sugar.

6. It’s 1 tsp of Vanilla.

7. Prepare 1/4 tsp of Salt 1/8 teaspoon NOT 1/4.

8. You need 2 of Eggs.

9. Prepare 1 tsp of Baking soda.

10. You need 1 cup of Buttermilk.

11. You need 1 cup of AP flour.

12. It’s 2 cup of Heavy whipping cream.

13. Prepare 1 cup of Hershey's Chocolate Syrup.

14. It’s 1 tsp of Vanilla.

Add alternately to creamed mix with the flour.

Sift your cocoa powder: Unlike most chocolate cake recipes, Hershey's does not call for sifting the dry ingredients before mixing the cake batter.

This caused the batter to have a few tiny lumps of cocoa powder in it, and sifting would have prevented this.

This old-fashioned HERSHEY'S chocolate cake recipe first appeared on the back of the HERSHEY'S Cocoa tin over a century ago.

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

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..

Today, it remains a timeless tradition for many families.

Made from scratch with butter and cocoa powder, it's sure to become your new favorite.

Just combine HERSHEY'S Cocoa Powder with some baking essentials.

This stovetop recipe is HERSHEY'S Cocoa in its finest form.

Enjoy our cozy classic on rainy days, chilly nights, or whip it up for a family night of HERSHEY'S S'mores Indoors.