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Chocolatetown Special Cake Recipe

chocolatetown special cake recipe

Details

Timing
Timing
Total:
Bake:
35 Min.
Prep:
30 Min.
Skill Level:
Advanced
Yields:
8-10 servings

For this festive cake, we used HERSHEY'S Cocoa to create a delicious pound cake. Try making it today!

Ingredients & Directions

Prep Time
30 minutes
Bake Time
35 minutes
Cool Time
10 minutes

BAKE MODE:

Prevent your screen from going dark while you bake.

Ingredients

  • 1/2 cup
    HERSHEY'S Cocoa (125 mL)
  • 1/2 cup
    boiling water (125 mL)
  • 2/3 cup
    shortening (150 mL)
  • 1 3/4 cups
    granulated sugar (425 mL)
  • 1 tsp
    vanilla extract (5 mL)
  • 2
    eggs
  • 2 1/4 cups
    all-purpose flour (550 mL)
  • 1 1/2 tsps
    baking soda (7 mL)
  • 1/2 tsp
    salt (2 mL)
  • 1 1/3 cups
    buttermilk or soured milk* (325 mL)
  • One-Bowl Buttercream Frosting:
  • 6 tbsps
    butter or margarine, softened (90 mL)
  • 2 2/3 cups
    icing sugar (650 mL)
  • 1/2 cup
    HERSHEY'S Cocoa (125 mL)
  • 1/3 cup
    milk (75 mL)
  • 1 tsp
    vanilla extract (5 mL)

Key Ingredients

HERSHEY'S COCOA Natural Cocoa, 652g can - Front of Package
Where to Buy

Directions

Equipment Needed 
oven Oven
round baking pans (2) 9-inch (23 cm) Round Baking Pans
measuring cups Measuring Cups
mixing bowl Mixing Bowl
mixer Mixer
wire rack Wire Rack
1

Preheat oven to 350°F (180°C). Grease and flour two 9-inch (1.5 L) round cake pans.

2

Stir cocoa and water together in a small bowl until smooth. Beat shortening, sugar and vanilla in a large bowl until fluffy. Add eggs; beat well. Stir flour with baking soda and salt; add to shortening mixture alternately with buttermilk, beating until well blended. Add cocoa mixture; beat well. Divide batter evenly between prepared pans.

3

Bake for 30 to 35 minutes or until a wooden pick inserted in the centre comes out clean; cool for 10 minutes. Remove cake from pans to a rack; cool completely.

4

One-Bowl Buttercream Frosting: Beat butter in a medium bowl until fluffy. Combine the icing sugar with the cocoa. Add alternately with the milk to the butter until smooth. Add additional milk, a bit at a time, until a spreadable consistency is reached; stir in vanilla. Frost cooled cake.

Note: * To sour milk: use 4 tsps (20 mL) white vinegar plus milk to equal 1 1/3 cups (325 mL)

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