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Chocolatetown Special Cake Recipe

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SKILL LEVEL : AdvancedPREP TIME : 30  Minutes

Ingredients

  • 1/2 cup HERSHEY'S Cocoa (125 mL)
  • 1/2 cup boiling water (125 mL)
  • 2/3 cup shortening (150 mL)
  • 1 3/4 cups granulated sugar (425 mL)
  • 1 tsp vanilla extract (5 mL)
  • 2 1/4 cups all-purpose flour (550 mL)
  • 1 1/2 tsp baking soda (7 mL)
  • 1/2 tsp salt (2 mL)
  • 1 1/3 cups buttermilk or soured milk* (325 mL)
  • ONE-BOWL BUTTERCREAM FROSTING:
  • 6 tbsp butter or margarine, softened (90 mL)
  • 2 2/3 cups icing sugar (650 mL)
  • 1/2 cup HERSHEY'S Cocoa (125 mL)
  • 1/3 cup milk (75 mL)
  • 1 tsp vanilla extract (5 mL)
  • 2 eggs (2)

Directions

    1. Preheat oven to 350°F (180°C). Grease and flour two 9-inch (1.5 L) round cake pans.

    2. Stir cocoa and water together in a small bowl until smooth. Beat shortening, sugar and vanilla in a large bowl until fluffy. Add eggs; beat well. Stir flour with baking soda and salt; add to shortening mixture alternately with buttermilk, beating until well blended. Add cocoa mixture; beat well. Divide batter evenly between prepared pans.

    3. Bake for 30 to 35 minutes or until a wooden pick inserted in the centre comes out clean; cool for 10 minutes. Remove cake from pans to a rack; cool completely.

    4. One-Bowl Buttercream Frosting: Beat butter in a medium bowl until fluffy. Combine the icing sugar with the cocoa. Add alternately with the milk to the butter until smooth. Add additional milk, a bit at a time, until a spreadable consistency is reached; stir in vanilla. Frost cooled cake.

    Makes 8 to 10 servings.


    Note:
    * To sour milk: use 4 tsp (20 mL) white vinegar plus milk to equal 1 1/3 cups (325 mL)

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