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Chilled Chocolate Glazed Cake

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SKILL LEVEL : expertPREP TIME : 25  Minutes

Ingredients

  Amount Per Serving % DV *
Calories380
Calories from Fat140
Total Fat15 g23% DV
Saturated Fat8 g40% DV
Trans Fat0 g
Cholesterol40 mg13% DV
Sodium340 mg14% DV
Total Carbohydrates57 g19% DV
Dietary Fiber1.0 g4% DV
Sugars39 g
Protein6 g
Vitamin A8% DV
Vitamin C0% DV
Calcium0 mg4% DV
Iron4% DV
  Amount Per Serving % DV *
Calories380
Calories from Fat140
Total Fat15 g23% DV
Saturated Fat8 g40% DV
Trans Fat0 g
Cholesterol40 mg13% DV
Sodium340 mg14% DV
Total Carbohydrates57 g19% DV
Dietary Fiber1.0 g4% DV
Sugars39 g
Protein6 g
Vitamin A8% DV
Vitamin C0% DV
Calcium0 mg4% DV
Iron4% DV
  • 2 cups all-purpose flour
  • 1-1/2 cups sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 cup shortening
  • 1/4 cup butter or margarine (1/2 stick) , softened
  • 1-1/2 teaspoons vanilla extract
  • 1 cup buttermilk or sour milk*
  • 4 egg whites , at room temperature
  • CHOCOLATE SYRUP GLAZE (recipe follows)
  • CHOCOLATE SYRUP WHIPPED CREAM (recipe follows)

Directions

  • 1. Grease and flour 13x9x2-inch baking pan. Heat oven to 350°F.
  • 2. Stir together flour, sugar, baking powder, baking soda and salt in large bowl. Add shortening, butter, vanilla and buttermilk; beat on low speed of electric mixer until blended. Beat 2 minutes at medium speed. Add egg whites and beat 2 additional minutes. Pour batter into prepared pan.
  • 2. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool in pan 15 minutes. Meanwhile, prepare CHOCOLATE SYRUP GLAZE. Carefully pierce cake in pan with fork to depth of cake making parallel rows about 1 inch apart, covering both length and width of cake. Spoon prepared glaze over warm cake allowing the mixture to flow into holes and completely glaze top. Refrigerate several hours or overnight.
  • 4. Prepare CHOCOLATE SYRUP WHIPPED CREAM; frost cake. Refrigerate leftover cake. Makes 12 servings.
  • CHOCOLATE SYRUP GLAZE: Sprinkle 1 envelope unflavored gelatin over 1/4 cup cold water in small bowl; let stand 2 minutes to soften. Add 1/4 cup boiling water; stir until gelatin is completely dissolved and mixture is clear. Stir in 1 cup HERSHEY'S Syrup. About 1-1/2 cups glaze.
  • CHOCOLATE SYRUP WHIPPED CREAM: Beat 1 cup (1/2 pt.) cold whipping cream, 1/3 cup HERSHEY'S Syrup and 2 tablespoons powdered sugar in medium bowl until stiff. Use immediately or cover and refrigerate. About 2 cups whipped cream.
  • * To sour milk: Use 1 tablespoon white vinegar and milk to equal 1 cup.
  • Note: 1 package (18.5 oz.) white cake mix baked as directed on package can be substituted for above white cake. (DO NOT USE PUDDING-IN-THE MIX CAKE.)

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