CHOCOLATE-LEMON CAKE
Yield: 12 servings
1 3/4 cups All-purpose flour
3/4 cup HERSHEY’S Cocoa
1 tsp Baking soda
3/4 cup (1-1/2 sticks) butter or margarine, softened
1 1/2 cups Granulated sugar
2 Eggs
2 tsp Vanilla extract
1 1/2 cups Buttermilk
2 Jars (10 to 12-oz each) lemon curd
CHOCOLATE FROSTING (recipe follows)
Sweetened whipped cream (optional)
CHOCOLATE FROSTING
1 1/2 cups Powdered sugar
1/3 cup HERSHEY’S Cocoa
1/4 cup (1/2 stick) butter or margarine, softened
1/2 tsp Vanilla extract
3 tbsp Milk
Procedures
1 Heat oven to 350°F. Grease sides of two 9-inch round cake pans; line bottoms with wax paper.
2 Stir together flour; cocoa and baking soda; set aside. Beat butter and sugar in large bowl until fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Add flour mixture alternately with buttermilk, beating until combined. Pour batter into prepared pans.
3 Bake 23 to 28 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Prepare CHOCOLATE FROSTING.
4 Place 1 cake layer on serving plate. Spoon lemon curd into bowl; stir until smooth. Spread about 3/4 cup curd over top of layer; place remaining cake layer on top. Spread frosting on sides, making a rim about 1/4-inch high above top of cake. Spread remaining curd on top of cake. Garnish with whipped cream, if desired. Cover; refrigerate leftover cake. About 12 servings.
5 CHOCOLATE FROSTING
6 Combine powdered sugar, cocoa, butter and vanilla in large bowl; beat until combined. Add milk, 1 tablespoon at a time, beating to desired consistency. About 1-1/4 cups frosting.
Yield: 12 servings
1 3/4 cups All-purpose flour
3/4 cup HERSHEY’S Cocoa
1 tsp Baking soda
3/4 cup (1-1/2 sticks) butter or margarine, softened
1 1/2 cups Granulated sugar
2 Eggs
2 tsp Vanilla extract
1 1/2 cups Buttermilk
2 Jars (10 to 12-oz each) lemon curd
CHOCOLATE FROSTING (recipe follows)
Sweetened whipped cream (optional)
CHOCOLATE FROSTING
1 1/2 cups Powdered sugar
1/3 cup HERSHEY’S Cocoa
1/4 cup (1/2 stick) butter or margarine, softened
1/2 tsp Vanilla extract
3 tbsp Milk
Procedures
1 Heat oven to 350°F. Grease sides of two 9-inch round cake pans; line bottoms with wax paper.
2 Stir together flour; cocoa and baking soda; set aside. Beat butter and sugar in large bowl until fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Add flour mixture alternately with buttermilk, beating until combined. Pour batter into prepared pans.
3 Bake 23 to 28 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Prepare CHOCOLATE FROSTING.
4 Place 1 cake layer on serving plate. Spoon lemon curd into bowl; stir until smooth. Spread about 3/4 cup curd over top of layer; place remaining cake layer on top. Spread frosting on sides, making a rim about 1/4-inch high above top of cake. Spread remaining curd on top of cake. Garnish with whipped cream, if desired. Cover; refrigerate leftover cake. About 12 servings.
5 CHOCOLATE FROSTING
6 Combine powdered sugar, cocoa, butter and vanilla in large bowl; beat until combined. Add milk, 1 tablespoon at a time, beating to desired consistency. About 1-1/4 cups frosting.
