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HERSHEYS CHOCOLATE CAKE WITH CREAM CHEESE FILLING & CHOCOLATE CREAM CHEESE BUTTERCREAM

Healthy recipes  offer youHersheys Chocolate Cake with Cream Cheese Filling & Chocolate Cream Cheese Buttercream, we hope you like it
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Course: Dessert
Cuisine: American
Keyword: Hersheys Chocolate Cake with Cream Cheese Filling & Chocolate Cream Cheese Buttercream
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 12

Ingredients

  • CHOCOLATE CAKE:
  • ADAPTED FROM HERSHEY’S
  • 2 CUPS SUGAR
  • 1 & 3/4 CUPS FLOUR
  • 3/4 CUP COCOA POWDER
  • 1 & 1/2 TEASPOONS BAKING POWDER
  • 1 & 1/2 TEASPOONS BAKING SODA
  • 1 TEASPOON SALT
  • 2 EGGS
  • 1 CUP MILK OR HEAVY CREAM
  • 1/2 CUP VEGETABLE OIL
  • 2 TEASPOONS VANILLA
  • 1 CUP BOILING WATER
  • FOR THE WHIPPED CREAM CHEESE BUTTERCREAM:
  • 1 CUP CREAM CHEESE
  • 3/4 CUP BUTTER
  • 1/2 TABLESPOON VANILLA EXTRACT
  • 4 CUPS POWDERED SUGAR
  • FOR THE CHOCOLATE CREAM CHEESE BUTTERCREAM:
  • 3/4 CUP OF BUTTER
  • 3/4 CUP OF CREAM CHEESE
  • 1 & 3/4 CUPS HERSHEYS COCOA POWDER
  • 5 CUPS POWDERED SUGAR
  • 1/2 CUP + 3 TABLESPOONS WHOLE MILK
  • 2 TEASPOONS VANILLA EXTRACT

Instructions

  • HERSHEYS CHOCOLATE CAKE:
  • FIRST, PREHEAT YOUR OVEN TO 350F.
  • SPRAY 3 ROUND CAKE PANS WITH COOKING SPRAY
  • DUST THE PANS LIGHTLY WITH FLOUR, SET ASIDE.
  • IN A LARGE MIXING BOWL OR KITCHENAID MIXER COMBINE THE FLOUR, HERSHEYS COCOA, SUGAR, BAKING POWDER, BAKING SODA, AND THE SALT.
  • ADD IN THE MILK, OIL, EGGS AND THE VANILLA EXTRACT & MIX UNTIL EVERYTHING IS THOROUGHLY INCORPORATED. ONCE ALL COMBINED, STIR IN THE BOILING WATER LAST; MIX AGAIN, THE BATTER WILL BE VERY THIN.
  • POUR THE BATTER EVENLY IN EACH OF THE SPRAYED/FLOURED CAKE PANS
  • POUR THE BATTER EVENLY IN EACH OF THE SPRAYED/FLOURED CAKE PANS
  • ONCE REMOVED, TRANSFER TO A WIRE RACK TO FINISH COOLING COMPLETELY.
  • I ALWAYS USE A CAKE LEVELER TO MAKE SURE THE LAYERS ARE EVEN, YOU CAN ALSO USE A SERRATED KNIFE
  • WHILE THEY FINISH COOLING, PREPARE YOUR FROSTINGS.
  • WHIPPED CREAM CHEESE BUTTERCREAM FROSTING INSTRUCTIONS:
  • WHIP THE CREAM CHEESE & THE BUTTER WITH AN ELECTRIC MIXER ON HIGH SPEED FOR ABOUT 30 SECONDS. ONCE COMBINED BEGIN ADDING IN 1/2 CUP OF POWDERED SUGAR AT TIME, MAKING SURE EACH HALF CUP IS FULLY INCORPORATED BEFORE MIXING IN ANOTHER 1/2 CUP., ADD IN THE VANILLA EXTRACT & WHIP ONE LAST TIME FOR ABOUT 30 MORE SECONDS ON HIGH AND BEAT ONE MINUTE MORE UNTIL NICE & FLUFFY
  • CHOCOLATE CREAM CHEESE BUTTERCREAM FROSTING INSTRUCTIONS:
  • IN A LARGE BOWL BEAT THE BUTTER & CREAM CHEESE WITH AN ELECTRIC MIXER AND BEGIN ADDING IN THE POWDERED SUGAR 1/2 CUP AT A TIME AGAIN
  • ADD IN THE COCOA AND THE MILK & VANILLA
  • WHIP ALL OF THE INGREDIENTS UNTIL THEY ARE THOROUGHLY INCORPORATED
  • BEAT AT HIGH SPEED FOR ABOUT ONE MINUTE OR UNTIL FLUFFY.
  • ONCE YOU ARE READY TO ASSEMBLE THE CAKE:
  • LEVEL THE CAKES WITH A CAKE LEVELER TO ASSURE PERFECT STACKING OF THE CAKE LAYERS
  • PLACE THE BOTTOM LAYER ON A CAKE PLATE.
  • SPREAD 3/4 CUP OF THE CREAM CHEESE BUTTERCREAM FILLING OVER THE BOTTOM CAKE LAYER
  • TOP WITH THE SECOND LEVELED LAYER AND REPEAT THE PROCESS.
  • LASTLY, TOP WITH THE THIRD LAYER.
  • FROST JUST THE VERY TOP WITH THE REMAINING WHIPPED CREAM CHEESE BUTTERCREAM & REFRIGERATE FOR ABOUT 15 MINUTES
  • FINALLY, REMOVE FROM THE REFRIGERATOR & FROST THE TOP LAYER GENTLY WITH THE CHOCOLATE CREAM CHEESE BUTTERCREAM & ALL OVER THE SIDES OF THE CAKE.
  • REFRIGERATE UNTIL READY TO SERVE.