Recipe: Perfect Cocoa Medallion Cake (a Hershey Recipe) & Whipped Chocolate Frosting

Cocoa Medallion Cake (a Hershey Recipe) & Whipped Chocolate Frosting.

You can have Cocoa Medallion Cake (a Hershey Recipe) & Whipped Chocolate Frosting using 14 ingredients and 12 steps. Here is how you achieve it.

Ingredients of Cocoa Medallion Cake (a Hershey Recipe) & Whipped Chocolate Frosting

1. You need 1 cup of Unsweetened cocoa.
2. It's 1 cup of Boiling water.
3. You need 1 cup of Butter.
4. Prepare 1/4 cup of Shortening.
5. Prepare 2 cup of Sugar.
6. You need 1 tsp of Vanilla.
7. You need 1/4 tsp of Salt 1/8 teaspoon NOT 1/4.
8. It's 2 of Eggs.
9. It's 1 tsp of Baking soda.
10. Prepare 1 cup of Buttermilk.
11. Prepare 1 cup of AP flour.
12. Prepare 2 cup of Heavy whipping cream.
13. Prepare 1 cup of Hershey's Chocolate Syrup.
14. Prepare 1 tsp of Vanilla.

Cocoa Medallion Cake (a Hershey Recipe) & Whipped Chocolate Frosting instructions

1. Stir cocoa and boiling water-stir until thoroughly mixed and smooth. Set aside..
2. Cream butter, shortening, sugar, vanilla, and salt until light and fluffy..
3. Add eggs, beat well..
4. Stir baking soda into buttermilk. Add buttermilk and flour; alternately. Start and end with buttermilk. Mix well after each addition..
5. Blend in cocoa..
6. Grease two 9-inch cake pans-layer bottoms with waxed paper-grease the waxed paper..
7. Pour cake batter into pans..
8. Bake at 350 for about 30-35 minutes or until tester comes out clean..
9. Cool in pans 10 minutes and then remove and cool on racks..
10. Put whipping cream, chocolate syrup, mixing bowl, and beater (whip attachments if you have that option) in the freezer for 20 minutes..
11. Remove items from freezer, put ingredients in mixing bowl, whip until spreading consistency..
12. Frost cake and refrigerate. Refrigerate any remaining cake..