Best Recipe Cocoa Medallion Cake a Hershey Recipe Whipped Chocolate Frosting Restaurant Style

Fast cuisine ultimate Cocoa Medallion Cake (a Hershey Recipe) & Whipped Chocolate Frosting easy, bouncy, practical.

14 ingredients, 12 steps, cooking Cocoa Medallion Cake (a Hershey Recipe) & Whipped Chocolate Frosting

How are you all, now you get prepare recipe Cocoa Medallion Cake (a Hershey Recipe) & Whipped Chocolate Frosting with 14 ingredients and 12 steps. Below this is how to cook, please pay attention carefully.

In cooking there are some stages that should be done, starting to prepare ingredients, cooking tools, and also understand system start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and not is thinking about something else, because will cause the food to burn, taste not suitable desired, and many others. Immediately, below are 14 ingredients and 12 stages of easy cooking Cocoa Medallion Cake (a Hershey Recipe) & Whipped Chocolate Frosting.

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

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

If all main ingredients Cocoa Medallion Cake (a Hershey Recipe) & Whipped Chocolate Frosting it’s ready, We’re going into the cooking stage. Below is how to preparing with fast.

Stages Cooking 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.
    
13. Finish and Enjoy.

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