Recipe

Hersheys Collectors Cocoa Cake Recipe

Add Step-by-Step Photos	Peetabear / All my dishes 6 months, 1 week ago this is a chocolate cake from the Hersheys Collectors collection of recipes... the recipe for the frosting are here with the recipe... the recipe and photo are courtesy of the Hersheys kitchen Recipes Prep:25m Cook:35m Servings:8	Peetabear
	chocolate cake easy hersheys

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Ingredients

3/4 cup (1-1/2 sticks) butter or margarine, softened

1-3/4 cups sugar

2 eggs

1 teaspoon vanilla extract

2 cups all-purpose flour

3/4 cup HERSHEY'S Cocoa or HERSHEY'S SPECIAL DARK Cocoa

1-1/4 teaspoons baking soda

1/2 teaspoon salt

1-1/3 cups water

ONE-BOWL BUTTERCREAM FROSTING or FLUFFY PEANUT BUTTER FROSTING(recipes follow

ONE-BOWL BUTTERCREAM FROSTING

6 tablespoons butter or margarine, softened

2-2/3 cups powdered sugar

1/2 cup HERSHEY'S Cocoa or HERSHEY'S SPECIAL DARK Cocoa

1/3 cup milk

1 teaspoon vanilla extract

Beat butter in medium bowl. Add powdered sugar and cocoa alternately with milk; beat to spreading consistency (additional milk may be needed). Stir in vanilla. About 2 cups frosting

FLUFFY PEANUT BUTTER FROSTING

1 cup milk

3 tablespoons all-purpose flour

1 cup sugar

1/2 cup REESE'S Creamy Peanut Butter

1/2 cup shortening

1 teaspoon vanilla extract

Dash salt

Gradually stir milk into flour in small saucepan. Cook over low heat, stirring constantly, until very thick. Transfer to medium bowl; press plastic wrap directly on surface. Cool to room temperature, about 1/2 hour.

Add sugar, peanut butter, shortening, vanilla and salt. Beat on high speed of mixer until frosting becomes fluffy and sugar is completely dissolved. About 3 cups frosting

Directions

1. Heat oven to 350°F. Grease and flour two 8-or 9-inch round baking pans.

2. Beat butter and sugar in large bowl until fluffy. Add eggs and vanilla; beat 1 minute on medium speed of mixer. Stir together flour, cocoa, baking soda and salt; add alternately with water to butter mixture, beating until well blended. Pour batter into prepared pans.

3. Bake 35 to 40 minutes for 8-inch layers; 30 to 35 minutes for 9-inch layers or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.

4. Frost with ONE-BOWL BUTTERCREAM FROSTING or FLUFFY PEANUT BUTTER FROSTING. 8 to 10 servings.

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