Posted by coalspal on March 08, 2001 at 22:15:13:
In Reply to: HERSHEY CANDY BAR CAKE RECEIPE posted by COOKIE JONES on March 08, 2001 at 18:30:07:
: MANY YEARS AGO HERSHEY CHOCOLATE USE TO HAVE RECEIPES ON THE BACK OF THE LARGE HERSHEY CANDY BAR WRAPPER.
: I AM LOOKING FOR THE RECEIPE HERSHEY CHOCOLATE MOCA CAKE.
Chocolate Bar Cake
Ingredients:
1 HERSHEY'S Milk Chocolate Bar (7 oz.), broken into pieces
1/2 cup (1 stick) butter or margarine, softened
1 cup boiling water
2 cups all-purpose flour
1-1/2 cups sugar
1/2 cup HERSHEY'S Cocoa
2 teaspoons baking soda
1 teaspoon salt
2 eggs
1/2 cup dairy sour cream
1 teaspoon vanilla extract
VANILLA GLAZE (recipe follows)
Directions:
1. Heat oven to 350°F. Grease and flour 12-cup fluted tube pan.
2. Stir together chocolate, butter and water. in small bowl
until chocolate is melted. Stir together flour, sugar, cocoa, baking soda and salt in
large bowl; gradually add chocolate mixture, beating on medium speed of mixer
until well blended. Add eggs, sour cream and vanilla; blend well.
Beat 1 minute. Pour batter into prepared pan.
3. Bake 50 to 55 minutes or until wooden pick inserted in center comes out clean.
Cool 10 minutes; remove from pan to wire rack. Cool completely. Prepare VANILLA
GLAZE; drizzle over cake. 10 to 12 servings.
VANILLA GLAZE
1/4 cup (1/2 stick) butter or margarine
2 cups powdered sugar
2 tablespoons hot water
1 teaspoon vanilla extract
Place butter in medium microwave-safe bowl. Microwave at HIGH (100%) 30
seconds or until melted. Gradually stir in powdered sugar, water and vanilla,
beating with whisk until smooth and slightly thickened. Add additional water, 1
teaspoon at a time, if needed.
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Fudgey Mocha Brownie Cake
Ingredients:
1-1/4 cups (2-1/2 sticks) butter or margarine
3/4 cup HERSHEY'S Dutch Processed Cocoa
4 eggs
1/4 teaspoon salt
1 teaspoon vanilla extract
2 cups sugar
1 cup all-purpose flour
1 cup finely chopped pecans
CREAMY COFFEE FILLING (recipe follows)
Chocolate curls (optional)
Directions:
1. Heat oven to 350°F. Butter bottom and sides of two 9-inch round baking pans.
Line bottoms with wax paper; butter paper.
2. Melt butter in small saucepan; remove from heat. Add cocoa, stirring until
blended; cool slightly.
3. Beat eggs until foamy in large bowl; add salt and vanilla. Gradually add sugar,
beating well. Add cooled chocolate mixture; blend thoroughly. Fold in flour. Stir in
pecans. Pour mixture into prepared pans.
4. Bake 20 to 25 minutes or until wooden pick inserted in center comes out clean.
Do not overbake. Cool 5 minutes; remove from pans to wire racks. Carefully peel
off paper. Cool completely.
5. Spread CREAMY COFFEE FILLING between layers, over top and sides of cake.
Garnish with chocolate curls, if desired. Refrigerate at least 1 hour before serving.
Cover; refrigerate leftover cake. 10 to 12 servings.
CREAMY COFFEE FILLING: In medium bowl, stir 1-1/2 cups cold whipping cream,
1/3 cup packed light brown sugar and 2 teaspoons powdered instant coffee; beat
until stiff. About 3 cups filling.