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Hershey’s Chocolate Cake with Mint Cream Filling

January 9, 2008
The Altoona Mirror
Venus Leidy, 36, of Huntingdon won first place at the Huntingdon County Fair with this recipe.



2 cups granulated sugar

1 teaspoon salt

1 3/4 cups all-purpose flour

2 eggs

? cup Hershey’s Unsweetened Cocoa

1 cup buttermilk

1/4 cup Hersheys Special Dark Cocoa

1/2 cup canola oil

1 1/2 teaspoon baking powder

2 teaspoons vanilla extract

1 1/2 teaspoon baking soda

1/2 cup boiling water

Sift together sugar, flour, cocoas, baking powder, baking soda, and salt into a large mixing bowl. Add eggs, buttermilk, oil, and vanilla. Beat with an electric mixer on medium speed for two minutes. Stir in boiling water. Pour batter evenly into prepared pans. Rap pans sharply on counter to remove large air bubbles. Bake 30-35 minutes or until wooden pick inserted in center comes out clean. Cool in pans for ten minutes. Remove from pans to wire racks. Cool completely. Meanwhile, prepare Mint Cream Filling and Chocolate Frosting.



Mint cream filling

3 cups powdered sugar

3/4 cup (1 1/2 sticks) unsalted butter, softened

1 teaspoon peppermint extract

3 drops green food coloring

Sift powdered sugar into a medium mixing bowl. Add remaining ingredients. Beat with electric mixer on low speed until smooth.



Chocolate frosting

3 1/2 cups powdered sugar

1/2 cup Hershey’s Unsweetened Cocoa Powder

1/4 cup Hershey’s Special Dark Cocoa Powder

1 1/4 sticks unsalted butter, very soft

2 teaspoons vanilla extract

5-8 tablespoons milk



Sift the sugar and cocoas into a large mixing bowl. Add the butter, vanilla, and 5 tablespoons milk. Beat with an electric mixer on low speed until ingredients are combined. Increase the speed to medium and beat until smooth. Add more milk if frosting is too stiff, or more sifted powdered sugar if it is too loose.



Assembly: Partially freeze cake layers. Cut each cake layer in half horizontally with a long serrated knife. Place one layer on serving dish. Spread with 1/3 of Mint Cream Filling. Top with second layer. Spread second layer with 1/3 of Mint Cream Filling. Top with third layer. Spread third layer with remaining 1/3 of Mint Cream Filling. Top with fourth layer of cake. Spread top and sides of cake with desired amount of Chocolate Frosting. Garnish with fresh mint sprigs (optional).

 
 
 

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