INSTRUCTIONS
Hershey’s Chocolate Cake:
First, preheat the oven to 350°F.
Spray three round cake pans with cooking spray.
Dust lightly with flour and set aside.
In a large bowl or food processor, combine flour, Hershey’s cocoa, sugar, baking powder, baking soda and salt.
Add milk, oil, eggs and vanilla extract & mix until well combined. Once everything is well mixed, finally add the boiling water; Mix again, the dough will be very thin.
Pour the mixture evenly into each floured pan.
Bake for 30-35 minutes or until a toothpick inserted into the center of each layer comes out clean. Once fully cooked, remove from oven and heat. Allow the 3 cakes to cool for at least 10-15 minutes before turning them out of the pan.
After removing from the tin, place on a rack to cool completely.
To distribute the layers evenly, I always use a cake spatula, you can also use a serrated knife.
Once the cake has cooled, prepare the icing. Cream Cheese Frosting Instructions
Cream Cheese & Beat the butter with an electric mixer on high speed for about 30 seconds. Once mixed, start adding powdered sugar 1/2 cup at a time. Make sure each half cup is fully incorporated before mixing in the next half cup, adding the vanilla extract and whisking. Beat again on high speed for about 30 seconds and beat for another minute until nicely aromatic. soft
Chocolate Cream Butter Cheese Buttercream Frosting Instructions
In a large bowl, mix butter and shortening. Beat the cream cheese with an electric mixer and start adding the powdered sugar, again 1/2 cup at a time, add the cocoa and milk. Vanilla
Mix all ingredients well.
Beat at high speed until fluffy, about a minute.
Once finished, assemble the cake.
Level the cakes using a level to ensure the cake layers are perfectly aligned.
Place the bottom layer on the cake plate. Spread 3/4 cup cream cheese and butter filling on bottom layer of
cake. Cover them with a second even layer and repeat the process.
Finally apply the third layer.
Freeze just the top and the remaining whipped cream, buttercream and whipped cream. Store in the refrigerator for about 15 minutes.
Finally, remove from the refrigerator and freeze. Spread the chocolate cream cheese buttercream lightly over the top layer and spread the chocolate cream cheese buttercream lightly over the top layer. on all sides of the cake.
Store in the refrigerator until serving.
HAVE FUN!
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