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Cocoa Meringue Cake

Put your baking skills to the test with this HERSHEY’S cake recipe. Fluffy layers of cocoa cream filling and meringue split multiple levels of cake.

  • PRINT

SKILL LEVEL : expertPREP TIME : 30  Minutes

Ingredients

  Amount Per Serving % DV *
Calories280
Calories from Fat140
Total Fat15 g23% DV
Saturated Fat8 g40% DV
Trans Fat0 g
Cholesterol105 mg35% DV
Sodium180 mg8% DV
Total Carbohydrates35 g12% DV
Dietary Fiber1.0 g4% DV
Sugars25 g
Protein4 g
Vitamin A10% DV
Vitamin C0% DV
Calcium0 mg4% DV
Iron10% DV
  Amount Per Serving % DV *
Calories280
Calories from Fat140
Total Fat15 g23% DV
Saturated Fat8 g40% DV
Trans Fat0 g
Cholesterol105 mg35% DV
Sodium180 mg8% DV
Total Carbohydrates35 g12% DV
Dietary Fiber1.0 g4% DV
Sugars25 g
Protein4 g
Vitamin A10% DV
Vitamin C0% DV
Calcium0 mg4% DV
Iron10% DV
  • 1/2 cup butter (1 stick) , softened
  • 2/3 cup sugar plus 1/2 cup , divided
  • 4 eggs , separated
  • 1 cup all-purpose flour
  • 1/4 cup HERSHEY'S Cocoa
  • 1-1/2 teaspoons baking powder
  • 1/4 teaspoon cream of tartar
  • 1/2 cup milk
  • 1/2 teaspoon vanilla extract
  • 1/4 cup pecans chopped

Directions

  • 1. Heat oven to 325°F. Grease and flour two 9-inch round baking pans.
  • 2. Beat butter and 2/3 cup sugar in large bowl until fluffy. Add egg yolks; beat well. Stir together flour, cocoa and baking powder; add alternately with milk to butter mixture, beating until well blended. Spread batter into prepared pans.
  • 3. Beat egg whites and cream of tartar in medium bowl until frothy. Gradually add remaining 1/2 cup granulated sugar and vanilla, beating until stiff peaks form. Carefully spread egg white mixture over cake batter in pans. Sprinkle pecans on top.
  • 4. Bake 25 to 30 minutes or until meringue is golden. Cool 10 minutes. Loosen edges; gently invert onto wire racks. Remove pans. Place a second wire rack on cake bottoms; invert again so meringue sides are up. Cool completely.
  • 5. Place one cake layer on serving plate, meringue side up. Prepare COCOA CREAM FILLING; spread on top of meringue. Top with remaining cake layer, meringue side up. Makes 12 servings.
  • COCOA CREAM FILLING
  • 2 tablespoons butter
  • 1/4 cup HERSHEY'S Cocoa
  • 1/2 cup granulated sugar
  • 1/3 cup light cream
  • 1/4 teaspoon vanilla extract
  • 1/3 cup powdered sugar
  • 1. Melt butter in small saucepan over low heat; add cocoa. Cook, stirring constantly, until thickened. Add granulated sugar and light cream; cook and stir until smooth. Remove from heat; stir in vanilla.
  • 2. Gradually add powdered sugar, stirring until well blended. About 3/4 cup filling.

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