Advertisement
  • PRIVACY POLICY
  • eStore
  • Promotions
    • Something's Always Happening at Hershey!

    • Don't miss out on all of the exciting sweepstakes, contests, seasonal celebrations and special offers available right now throughout the HERSHEY'S universe. There's always a promotion in motion. To find out about the latest, please visit our individual product websites for more details.

    • Current Promotions

  • Subscribe

    Stay In The Know! Subscribe to HERSHEY'S Free Newsletters.

    Sign up today to receive wonderful recipes, great gift ideas, activities, and lots of tips and advice directly to your email inbox. It's free and easy, and you'll be one of the first to know about special offers, coupons, sweepstakes, and new products.

    Review our Privacy Policy for additional information.

    Go to Subscribe »
Home > Recipes > Chocolate-Lemon Cake

Chocolate-Lemon Cake Recipe

Chocolate-Lemon Cake
  • Intermediate

Find Similar Recipes:

Cakes x Frostings x Intermediate x HERSHEY’S Cocoa x
Please wait..Loading
Skill Level:
Intermediate

Everybody's Rating:

Close X

Nutrition Information

Serving Size:
Servings per Recipe:

  Amount Per Serving %DV *
Calories 570 -
Calories from Fat 170 -
Total Fat 19g 29% DV
Saturated Fat 13g 65% DV
Trans Fat 0g -
Cholesterol 115mg 38% DV
Sodium 210mg 9% DV
Total Carbohydrates 94g 31% DV
Dietary Fiber 0g 0% DV
Sugars 72g -
Protein 6g -
Vitamin A - 10% DV
Vitamin C - 0% DV
Calcium - 6% DV
Iron - 8% DV

*Percent Daily Values (% DV) are based on a 2,000 calorie diet.

Ingredients

  • CHOCOLATE FROSTING (recipe follows)
  • Sweetened whipped cream (optional)
  • 2 teaspoons vanilla extract
  • 1-1/2 cups buttermilk
  • 2 jars (10 to 12-oz. each) lemon curd
  • 3/4 cup (1-1/2 sticks) butter or margarine, softened
  • 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. About 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.

Facebook Comments

HERSHEY'S Kitchens Reviews

Rate and Review

There aren’t any reviews for this Recipe yet. Be the first to write a review.

Become a Member

Become a Member

  • - Write reviews
  • - Save your favorite recipes
  • - Get the newsletter
Sign Up
Wounded Warrior

Introducing HERSHEY’S Spreads

What will you
make more delicious?

Explore the Possibilities