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

Hey everyone, it’s Jim, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, cocoa medallion cake (a hershey recipe) & whipped chocolate frosting. One of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

Cocoa Medallion Cake (a Hershey Recipe) & Whipped Chocolate Frosting is one of the most popular of current trending meals on earth. It is appreciated by millions every day. It’s simple, it is quick, it tastes delicious. Cocoa Medallion Cake (a Hershey Recipe) & Whipped Chocolate Frosting is something that I have loved my entire life. They are fine and they look wonderful.

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