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

Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, cocoa medallion cake (a hershey recipe) & whipped chocolate frosting. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.

Cocoa Medallion Cake (a Hershey Recipe) & Whipped Chocolate Frosting is one of the most well liked of recent trending meals in the world. It is enjoyed by millions every day. It’s simple, it’s quick, it tastes yummy. Cocoa Medallion Cake (a Hershey Recipe) & Whipped Chocolate Frosting is something that I have loved my entire life. They are fine and they look fantastic.

To get started with this recipe, we must first 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 that.

The ingredients needed to make Cocoa Medallion Cake (a Hershey Recipe) & Whipped Chocolate Frosting:

1. Get 1 cup Unsweetened cocoa
2. Get 1 cup Boiling water
3. Take 1 cup Butter
4. Prepare 1/4 cup Shortening
5. Take 2 cup Sugar
6. Get 1 tsp Vanilla
7. Prepare 1/4 tsp Salt 1/8 teaspoon NOT 1/4
8. Make ready 2 Eggs
9. Prepare 1 tsp Baking soda
10. Make ready 1 cup Buttermilk
11. Prepare 1 cup AP flour
12. Make ready 2 cup Heavy whipping cream
13. Get 1 cup Hershey's Chocolate Syrup
14. Get 1 tsp Vanilla

Steps to make Cocoa Medallion Cake (a Hershey Recipe) & Whipped Chocolate Frosting:

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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