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Delicious desserts and other Easter delights!

Chocolate-Lemon Cake

Things You'll Need
  • 1-3/4 cups all-purpose flour
  • 3/4 cup HERSHEY'S Cocoa
  • 1 teaspoon baking soda
  • 3/4 cup (1-1/2 sticks) butter or margarine, softened
  • 1-1/2 cups granulated sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 1-1/2 cups buttermilk
  • 2 jars (10 to 12-oz. each) lemon curd
  • CHOCOLATE FROSTING (recipe follows)
  • Sweetened whipped cream (optional)
How to Make
  • 1

    1. Heat oven to 350°F. Grease sides of two 9-inch round cake pans; line bottoms with wax paper.

  • 2

    2. Stir together flour; cocoa and baking soda; set aside. Beat butter and sugar in large bowl until fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Add flour mixture alternately with buttermilk, beating until combined. Pour batter into prepared pans.

  • 3

    3. Bake 23 to 28 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Prepare CHOCOLATE FROSTING.

  • 4

    4. Place 1 cake layer on serving plate. Spoon lemon curd into bowl; stir until smooth. Spread about 3/4 cup curd over top of layer; place remaining cake layer on top. Spread frosting on sides, making a rim about 1/4-inch high above top of cake. Spread remaining curd on top of cake. Garnish with whipped cream, if desired. Cover; refrigerate leftover cake. About 12 servings.

  • 5

    CHOCOLATE FROSTING

  • 6

    1/2 cups powdered sugar 1/3 cup HERSHEY'S Cocoa 1/4 cup (1/2 stick) butter or margarine, softened 1/2 teaspoon vanilla extract 2 to 3 tablespoons milk

  • 7

    Combine powdered sugar, cocoa, butter and vanilla in large bowl; beat until combined. Add milk, 1 tablespoon at a time, beating to desired consistency. About 1-1/4 cups frosting.

Chocolate-Lemon Cake

Chocolate-Lemon Cake

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