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Every person likes the idea of sitting down to a tasty home-cooked meal, yet with today's hectic timetables, it can be more challenging than ever before to locate the time to place one together. Fortunately, help is out there, the Cocoa Medallion Cake (a Hershey Recipe) & Whipped Chocolate Frosting recipe and suggestions in this short article will certainly help you created well balanced meals for your family in a remarkably, short time.

You need to prepare Unsweetened cocoa.
You need Boiling water.
Provide Butter.
Provide Shortening.
Provide Sugar.
You need to prepare Vanilla.
Provide Salt 1/8 teaspoon NOT 1/4.
Use Eggs.
Prepare Baking soda.
Prepare Buttermilk.
You need AP flour.
You need Heavy whipping cream.
Provide Hershey's Chocolate Syrup.
You need to prepare Vanilla.

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

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