Hershey Chocolate Joy Cake
From jaie 16 years agoIngredients
- Cake: shopping list
- 2 cups all-purpose flour shopping list
- 2 cups sugar shopping list
- 2 teaspoon baking soda shopping list
- 1 teaspoon baking powder shopping list
- 1 teaspoon salt shopping list
- 1 cup Hershey® cocoa shopping list
- 2 eggs shopping list
- 1 cup milk shopping list
- 1/2 cup oil shopping list
- 1 cup hot Cappuccino, coffee flavor shopping list
- Filling: shopping list
- 5 Tablespoons Wondra® cake flour shopping list
- 1 cup milk shopping list
- 1/2 pound butter shopping list
- 1 cup sugar shopping list
- 1 teaspoon vanilla shopping list
- 1/3 cup ground almonds shopping list
- Icing: shopping list
- 1/4 butter shopping list
- 1/3 cup Crisco® shortening shopping list
- 1 pound powdered sugar shopping list
- 1/2 cup Hershey® cocoa shopping list
- 1 teaspoon vanilla shopping list
- milk as needed shopping list
How to make it
- Cake:
- Preheat oven to 350°.
- Use 2 greased 8 or 9 inch pans.
- In a bowl, combine dry ingredients.
- Add eggs, milk and oil and mix well.
- Add Cappuccino slowly.
- Mix thoroughly.
- Bake for 40 minutes; toothpick test for doneness.
- Cool on racks.
- Filling:
- Combine flour and milk in a saucepan.
- Cook, stirring constantly, until thick and smooth, like paste.
- Cool.
- Beat in butter, sugar and vanilla until creamy.
- Add almonds.
- Beat until blended.
- Spread between layers of cooled cakes.
- Icing:
- Mix together butter, shortening, powdered sugar, vanilla and enough mix to get spreading consistancy.
- Ice cooled cake.
- Decorate with almond slices if desired.
- Serve with milk :D
People Who Like This Dish 3
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- jaie Allentown, PA
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