COLLECTOR'S COCOA CAKE
Searched through most the recipes here on the site but I didn't find anything like it, smilar yes, so here is my take on the cake. Of course, I found this on my favorite site - you guessed it - HersheysKitchens.com.
Provided by Manami
Categories Dessert
Time 50m
Yield 8-10 serving(s)
Number Of Ingredients 20
Steps:
- Heat oven to 350°F.
- Butter and flour (2) 8-inch or 9-inch round baking pans.
- Beat butter and sugar in large bowl until fluffy.
- Add eggs and vanilla; beat 1 minute on medium speed of mixer.
- Stir together flour, cocoa, baking soda and salt; add alternately with water to butter to mixture, beating until well blended.
- Pour batter into prepared pans.
- Bake 35-40 minutes for 8" layers or 30-35 for 9" layers or until wooden pick inserted in center comes out clean.
- Cool 10 minutes; remove from pans to wire racks.
- Cool completely.
- Frost with One-Bowl Butter cream Frosting or Fluffy Peanut Butter Frosting.
- One Bowl Buttercream Frosting:.
- Beat butter in medium bowl.
- Add powdered sugar and cocoa alternately with milk, beat to spreading consistency (additional milk may be needed.).
- Stir in vanilla.
- About 2 cups frosting.
- Fluffy Peanut Butter Frosting:.
- Gradually stir milk into flour in small saucepan.
- Cook over low heat, stirring constantly, until very thick.
- Transfer to medium bowl; press plastic wrap directly on surface.
- Cool to room temperature, about 1/2 hour.(If you are going to use this frosting - make it while you bake the cake.
- Add sugar, peanut butter, shortening, vanilla and salt.
- Beat on high speed of mixer until frosting becomes fluffy and sugar is completely dissolved.
- About 3 cups frosting.
HERSHEY'S DISAPPEARING CAKE
We found this recipe in a magazine at a doctors office where my wife discovered she was pregnant with our oldest daughter over 19 years ago.It has become our favorite cake. The title fits,it always disapears to quick.
Provided by Chef Dugg
Categories Dessert
Time 45m
Yield 12-16 serving(s)
Number Of Ingredients 11
Steps:
- Generously grease and flour 2-9 inch round or 13x9 cake pan.Cream butter and shortning,sugar and vanilla until fluffy.Blend in eggs.Combine cocoa,flour,baking powder,baking soda and salt in bowl.
- Add milk and flour mixture alternatly to batter.Blend well and pour into pans.Bake at 350 for 30-35 minutes or until cake test done.Cool 10 minutes and remove from pans if using round pans. Frost with your favorite frosting.
- We use homemade white butter flavored frosting.
- (Cake is very heavy).
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