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Hershey’s Cocoa Chocolatey Cake

January 9, 2008
The Altoona Mirror
Abby Creek, 28, of Bellwood won first place at the Sinking Valley Farm Show with this recipe.

6 tablespoons Hershey’s cocoa

3 tablespoons shortening, melted

1 cup mayonnaise

2 tablespoons vinegar

2 tablespoons vanilla

3 cups all-purpose flour

2 cups white sugar

2 teaspoons baking soda

1 teaspoon salt

2 cups warm water

Chocolately Creamy Cheesy Frosting

1 (8 ounce) package cream cheese, softened

4 tablespoons milk

4 cups confectioners’ sugar, sifted

1/2 cup butter, softened

2 teaspoons vanilla extract

1/2 cup unsweetened cocoa powder

2 tablespoons shortening

Hershey’s Dark Chocolate Candy Bar

To make the icing: In a bowl, beat together the cream cheese, milk, confectioner’s sugar, butter, vanilla, and cocoa, to a spreadable consistency. Beat in additional sugar if necessary.

Preheat oven to 350 degrees. Grease and flour 2 9-inch round pans.

In a large bowl, combine the flour, sugar, cocoa powder, baking soda, and salt. Blend mayonnaise, shortening, vinegar and vanilla in another bowl. Slowly add dry ingredients then the warm water. Evenly divide batter into prepared pans.

Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool on wire racks. Skim cut the tops off cakes as necessary to allow them to lay flat and ready for icing.

Spread icing onto cooled cakes, first the bottom layer then after placing the second layer on top, carefully spread the remaining icing on top.

For garnish, carefully melt Hershey’s dark chocolate candy bar in a double broiler or microwave oven with 2 tablespoons shortening till smooth and runny. Don’t overcook. Use a spoon to add your creative lines, swirls and/or drizzles to the top of the iced cake.

Because the icing contains cream cheese, Creek said the cake should be refrigerated after it’s cooled.

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