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Chocolate-Lemon Cake Recipe

Chocolate-Lemon Cake
Intermediate

Prep Time: 22 Minutes

Skill Level: Intermediate

Recipe Rating

Ingredients

  • CHOCOLATE FROSTING
  • Sweetened whipped cream
  • 2 teaspoons vanilla extract
  • 1-1/2 cups buttermilk
  • 2 jars lemon curd
  • 3/4 cup butter or margarine
  • 1-1/2 cups granulated sugar
  • 2 eggs
  • 3/4 cup HERSHEY'S Cocoa
  • 1 teaspoon baking soda
  • 1-3/4 cups all-purpose flour

Directions

  • 1. Heat oven to 350°F. Grease sides of two 9-inch round cake pans; line bottoms with wax paper.
  • 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. 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. 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. Makes 12 servings.
  • CHOCOLATE FROSTING
  • 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
  • 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.
  • Simply Delicious

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