Hersheys Chocolate Cake With Cream Cheese Filling Chocolate Cream Cheese Buttercream Recipe 385

HERSHEYS CHOCOLATE CAKE WITH CREAM CHEESE FILLING & CHOCOLATE CREAM CHEESE BUTTERCREAM RECIPE - (3.8/5)

Steps:

• Hersheys Chocolate Cake First, preheat your oven to 350F. Spray 3 round cake pans with cooking spray Dust the pans lightly with flour, set aside. In a Large mixing bowl or kitchenaid mixer combine the Flour, Hersheys cocoa, sugar, baking powder, baking soda, and the salt. Add in the milk, oil, eggs and the vanilla extract & mix until everything is thoroughly incorporated. Once all combined, stir in the boiling water last; mix again, the batter will be very thin. Pour the batter evenly in each of the sprayed/floured cake pans Bake for 30-35 minutes, or until a toothpick inserted in the center of each layer comes out clean. Once fully baked, remove from oven & allow the 3 cakes to cool for at least 10-15 minutes before removing them. Once removed, transfer to a wire rack to finish cooling completely. I always use a cake leveler to make sure the layers are even, you can also use a serrated knife While they finish cooling, prepare your frostings. Whipped Cream Cheese Buttercream Frosting Instructions Whip the cream cheese & the butter with an electric mixer on high speed for about 30 seconds. Once combined begin adding in 1/2 cup of powdered sugar at time, making sure each half cup is fully incorporated before mixing in another 1/2 cup., add in the vanilla extract & whip one last time for about 30 more seconds on high and beat one minute more until nice & fluffy Chocolate Cream Cheese Buttercream Frosting Inctructions In a large bowl beat the butter & cream cheese with an electric mixer and begin adding in the powdered sugar 1/2 cup at a time again add in the cocoa and the milk & vanilla Whip all of the ingredients until they are thoroughly incorporated Beat at High speed for about one minute or until fluffy. Once you are ready to assemble the cake Level the cakes with a cake leveler to assure perfect stacking of the cake layers Place the bottom layer on a cake plate. Spread 3/4 cup of the cream cheese buttercream filling over the bottom cake layer Top with the second leveled layer and repeat the process. Lastly, top with the third layer. Frost just the very top with the remaining Whipped cream cheese buttercream & refrigerate for about 15 minutes Finally, remove from the refrigerator & frost the top layer gently with the chocolate cream cheese buttercream & all over the sides of the cake. Refrigerate until ready to serve. ENJOY!

HERSHEY'S ONE BOWL BUTTERCREAM FROSTING

Steps:

• Cream butter or margarine in small mixer bowl.
• Add cocoa and confectioners sugar alternately with milk; beat to spreading consistency (additional tablespoon milk may be needed).
• Blend in vanilla.
• Makes 2 cups frosting.
• ***1/3 cup for light flavor.
• ***1/2 cup for medium flavor.
• ***3/4 cup for dark flavor.

HERSHEY'S "PERFECTLY CHOCOLATE" CHOCOLATE CAKE

Steps:

• Make the cake:
• Preheat oven to 350°F. Grease and flour two 9-inch round baking pans.
• Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil, and vanilla; beat on medium speed of an electric mixer for 2 minutes. Stir in boiling water. Pour batter into prepared pans.
• Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with "Perfectly Chocolate" Chocolate Frosting.
• Make the "Perfectly Chocolate" Chocolate Frosting:
• Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency.
• Add small amount additional milk, if needed. Stir in vanilla.
• One-Pan (Sheet) Cake Variation:
• Preheat oven to 350° F. Grease and flour 13x9x2-inch baking pan. Pour batter into prepared pan. Bake 35 to 40 minutes or until wooden pick inserted in center comes out clean. Cool completely. Frost.
• Three-Layer Cake Variation:
• Preheat oven to 350° F. Grease and flour three 8-inch round baking pans. Pour batter into prepared pans. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost.
• Bundt Cake Variation:
• Preheat oven to 350° F. Grease and flour 12-cup fluted tube pan. Pour batter into prepared pan. Bake 50 to 55 minutes or until wooden pick inserted in center comes out clean. Cool 15 minutes; remove from pan to wire rack. Cool completely. Frost.
• Cupcake Variation:
• Preheat oven to 350°F. Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Fill cups 2/3 full with batter and bake 22 to 25 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost.
• This recipe is made available as a courtesy by the Hershey Company.

HERSHEY'S CHOCOLATE CAKE WITH FROSTING

Steps:

• CAKE DIRECTIONS: Heat oven to 350 degrees F.
• Combine dry ingredients in large bowl.
• Add eggs, milk, oil and vanilla.
• Beat on medium speed 2 minutes.
• Stir in boiling water (batter will be thin).
• Pour into 2 greased and floured 9" round pans.
• Bake 30-35 minutes or until toothpick inserted in center comes out clean.
• Cool 10 minutes, then remove to wire racks and cool completely.
• Frost with "Perfectly Chocolate" Chocolate Frosting.
• This also makes about 30 cupcakes.
• FROSTING DIRECTIONS: Melt butter.
• Stir in cocoa.
• Alternately add powdered sugar and milk, beating on medium speed to spreading consistency.
• Add more milk, if needed.

CHOCOLATE LAYER CAKE WITH CREAM CHEESE RECIPE - (3.8/5)

Steps:

• Preheat the oven to 350°F. Coat three 8-inch cake pans with nonstick spray. Line the bottoms of the pans with parchment paper. Spray each pan again and coat with a thin layer of flour. In a large bowl, combine the sugar, flour, cocoa, baking powder, baking soda, and salt. Add the eggs, milk, oil, and vanilla, and mix until everything is thoroughly incorporated. Stir in the boiling water; the batter will be very thin. Divide the batter evenly among the prepared cake pans. Bake for 30 to 35 minutes, or until a toothpick inserted in the center of each layer comes out clean. Cool the layers in the pans for 10 minutes before transferring to a wire rack to cool completely. Wrap each layer in plastic wrap and refrigerate for several hours or overnight. Make the cream cheese filling and chocolate buttercream (see recipes below). When you're ready to assemble the cake, remove the layers from the refrigerator. If needed, level each layer with a serrated knife or cake leveler. Place the bottom layer on a cake plate. Evenly spread about 3/4 cup of the cream cheese filling over the cake, leaving about 1/2 inch margin around the edges. Top with the second layer and repeat. Finally, top with the third layer. Apply a thin layer of chocolate buttercream over the top and sides of the cake. This is only a crumb coat, so it doesn't need to be perfect. Refrigerate the cake for about 30 minutes. Remove the cake from the refrigerator and apply a final layer of chocolate buttercream, as well as any desired embellishments. CREAM CHEESE FROSTING: Beat the cream cheese and butter with an electric mixer at medium speed for about one minute. Add the vanilla and beat one minute more. Reduce the mixing speed to low, and add the powdered sugar about 1/2 cup at a time. Once the sugar is completely incorporated, beat at medium speed for about two minutes or until fluffy. CHOCOLATE BUTTERCREAM: In a large bowl, combine the powdered sugar and cocoa powder. Beat the butter with an electric mixer at medium speed for about one minute. Reduce the mixing speed to low, and add the sugar/cocoa mixture about 1/2 cup at a time. Halfway through this process, add the milk and vanilla. Once all of the ingredients are thoroughly incorporated, beat at medium speed for about two minutes or until fluffy.