This recipe was a hit. It was good the first day, but excellent the next day after it settled in the fridge. The cake and the filling are Hershey's recipes. I didn't like all the junk they put in the topping, so I whipped that up on my own.
Ingredients
- 1 cup all-purpose flour
- 1 cup sugar
- 1/3 cup HERSHEY'S Cocoa
- 1/2 teaspoon baking soda
- 6 tablespoons butter or margarine, softened
- 1 cup milk
- 1 egg
- 1 teaspoon vanilla extract
- CHOCOLATE FILLING (recipe follows)
- SATINY CHOCOLATE GLAZE (recipe follows)
Directions
- Heat oven to 350°F. Grease and flour one 9-inch round baking pan.
-
Stir together flour, sugar, cocoa and baking soda in large bowl. Add
butter, milk, egg and vanilla. Beat on low speed of mixer until all
ingredients are moistened. Beat on medium speed 2 minutes. Pour batter
into prepared pan.
- Bake 30 to 35
minutes or until wooden pick inserted in center comes out clean. Cool
10 minutes; remove from pan to wire rack. Cool completely. Prepare
CHOCOLATE FILLING. Cut cake into two thin layers. Place one layer on
serving plate; spread filling over layer. Top with remaining layer.
-
Prepare SATINY CHOCOLATE GLAZE. Pour onto top of cake, allowing some
to drizzle down sides. Refrigerate until serving time. Cover;
refrigerate leftover cake. 8 servings.
CHOCOLATE FILLING
1/2 cup sugar
1/4 cup HERSHEY'S Cocoa
2 tablespoons cornstarch
1-1/2 cups light cream
1 tablespoon butter or margarine
1 teaspoon vanilla extract
Stir together sugar, cocoa and cornstarch in medium saucepan; gradually stir in light cream. Cook over medium heat, stirring constantly, until mixture thickens and begins to boil. Boil 1 minute, stirring constantly; remove from heat. Stir in butter and vanilla. Press plastic wrap directly onto surface. Cool completely.
2 cups chocolate chips
2 T butter
Splash of cream
Melt. Stir. Drizzle.
Store cake in fridge.
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