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Chocolate Lover's Fantasy

Chocolate Lover's Fantasy

  • PRINT

SKILL LEVEL : AdvancedPREP TIME : 40  Minutes

Ingredients

  Amount Per Serving % DV *
Calories0
Calories from Fat0
Total Fat0 g0% DV
Saturated Fat0 g0% DV
Trans Fat0 g
Cholesterol0 mg0% DV
Sodium0 mg0% DV
Total Carbohydrates0 g0% DV
Dietary Fiber0.0 g0% DV
Sugars0 g
Protein0 g
Vitamin A0% DV
Vitamin C0% DV
Calcium0 mg0% DV
Iron0% DV
  Amount Per Serving % DV *
Calories0
Calories from Fat0
Total Fat0 g0% DV
Saturated Fat0 g0% DV
Trans Fat0 g
Cholesterol0 mg0% DV
Sodium0 mg0% DV
Total Carbohydrates0 g0% DV
Dietary Fiber0.0 g0% DV
Sugars0 g
Protein0 g
Vitamin A0% DV
Vitamin C0% DV
Calcium0 mg0% DV
Iron0% DV
  • 1-2/3 cups all-purpose flour
  • 1-1/2 cups sugar
  • 1/2 cup HERSHEY'S Cocoa or HERSHEY'S SPECIAL DARK Cocoa
  • 1-1/2 teaspoons baking powder
  • 2 eggs
  • 1/2 cup butter or margarine (1 stick) , softened
  • 1-1/2 cups buttermilk or sour milk *
  • 2 teaspoons vanilla extract
  • 1 cup HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips
  • CREAMY CHOCOLATE FILLING (recipe follows)
  • RICH CHOCOLATE GLAZE (recipe follows)
  • Chocolate ice cream
  • RICH CHOCOLATE SAUCE (recipe follows)

Directions

  • 1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans; line with wax paper.
  • 2. Stir together flour, sugar, cocoa and baking powder in large bowl; add eggs, butter, buttermilk and vanilla. Beat on low speed of mixer 1 minute, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Pour batter into prepared pans. Sprinkle 1/2 cup chocolate chips over batter in each pan.
  • 3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks (layers will be thin). Remove wax paper; cool completely.
  • 4. Prepare CREAMY CHOCOLATE FILLING and RICH CHOCOLATE GLAZE. Place one cake layer on serving plate; spread with prepared filling. Top with second layer. Spread prepared glaze over top and sides. Refrigerate until glaze is set, about 1 hour.
  • 5. Prepare RICH CHOCOLATE SAUCE. Serve cake with ice cream and prepared sauce drizzled over cake and ice cream. Cover; refrigerate leftover cake. 12 servings.
  • * To sour milk: Use 4 teaspoons white vinegar plus milk to equal 1-1/2 cups.
  • CREAMY CHOCOLATE FILLING: Combine 1/3 cup sugar and 3 tablespoons HERSHEY'S Cocoa in medium bowl. Add 3/4 cup cold whipping cream and 3/4 teaspoon vanilla extract. Beat until stiff. About 1-1/2 cups filling.
  • RICH CHOCOLATE GLAZE: Combine combine 1/4 cup (1/2 stick) butter or margarine, 1/4 cup light corn syrup and 1 tablespoon water in small saucepan. Cook over medium heat, stirring constantly, until mixture boils. Remove from heat; stir in 3/4 cup HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips until melted. Cool to room temperature, stirring occasionally. About 1 cup glaze.
  • RICH CHOCOLATE SAUCE
  • 1 cup sugar
  • 1/4 cup plus 2 tablespoons HERSHEY'S Cocoa or HERSHEY'S
  • SPECIAL DARK Cocoa
  • 2 tablespoons cornstarch
  • 2/3 cup evaporated milk
  • 1 teaspoon vanilla extract
  • Stir together sugar, cocoa and cornstarch in small saucepan; gradually add evaporated milk and butter. Cook over low heat, stirring constantly, until mixture boils. Remove from heat, stir in vanilla. Serve warm or at room temperature.

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