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

Hello everybody, it is me again, Dan, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, cocoa medallion cake (a hershey recipe) & whipped chocolate frosting. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.

Cocoa Medallion Cake (a Hershey Recipe) & Whipped Chocolate Frosting is one of the most popular of recent trending meals in the world. It’s appreciated by millions daily. It’s easy, it’s fast, it tastes yummy. Cocoa Medallion Cake (a Hershey Recipe) & Whipped Chocolate Frosting is something which I’ve loved my entire life. They’re fine and they look wonderful.

To get started with this recipe, we have to first prepare a few ingredients. You can have cocoa medallion cake (a hershey recipe) & whipped chocolate frosting using 14 ingredients and 12 steps. Here is how you can achieve it.

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

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

Instructions 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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