Hersheys Collectors Cocoa Cake Recipes
COLLECTOR'S COCOA CAKE
Searched through most the recipes here on the site but I didn't find anything like it, smilar yes, so here is my take on the cake. Of course, I found this on my favorite site - you guessed it - HersheysKitchens.com.
Provided by Manami
Categories Dessert
Time 50m
Yield 8-10 serving(s)
Number Of Ingredients 20
Steps:
- Heat oven to 350°F.
- Butter and flour (2) 8-inch or 9-inch round baking pans.
- Beat butter and sugar in large bowl until fluffy.
- Add eggs and vanilla; beat 1 minute on medium speed of mixer.
- Stir together flour, cocoa, baking soda and salt; add alternately with water to butter to mixture, beating until well blended.
- Pour batter into prepared pans.
- Bake 35-40 minutes for 8" layers or 30-35 for 9" layers or until wooden pick inserted in center comes out clean.
- Cool 10 minutes; remove from pans to wire racks.
- Cool completely.
- Frost with One-Bowl Butter cream Frosting or Fluffy Peanut Butter Frosting.
- One Bowl Buttercream Frosting:.
- Beat butter in medium bowl.
- Add powdered sugar and cocoa alternately with milk, beat to spreading consistency (additional milk may be needed.).
- Stir in vanilla.
- About 2 cups frosting.
- Fluffy Peanut Butter Frosting:.
- Gradually stir milk into flour in small saucepan.
- Cook over low heat, stirring constantly, until very thick.
- Transfer to medium bowl; press plastic wrap directly on surface.
- Cool to room temperature, about 1/2 hour.(If you are going to use this frosting - make it while you bake the cake.
- Add sugar, peanut butter, shortening, vanilla and salt.
- Beat on high speed of mixer until frosting becomes fluffy and sugar is completely dissolved.
- About 3 cups frosting.
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