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Collector's Cocoa Cake

Collector's Cocoa CakeHershey's famous Collector's Cocoa Cake with a choice of two great frostings, One-Bowl Chocolate Buttercream Frosting or Fluffy Peanut Butter Frosting.

Recipe Ingredients:

3/4 cup butter or margarine, softened
1 3/4 cups granulated sugar
2 large eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 1/4 teaspoons baking soda
1/2 teaspoon salt
1 1/3 cups water

One-Bowl Buttercream Frosting:
6 tablespoons butter or margarine, softened
2 2/3 cups powdered sugar
1/2 cup HERSHEY'S Cocoa or HERSHEY'S Dutch Processed Cocoa
1/3 cup milk
1 teaspoon vanilla extract

Fluffy Peanut Butter Frosting:
1 cup milk
3 tablespoons all-purpose flour
1 cup granulated sugar
1/2 cup REESE'S Creamy Peanut Butter
1/2 cup vegetable shortening
1 teaspoon vanilla extract
Dash salt

Cooking Directions:

  1. For Cake: Preheat oven to 350°F (175°C).
  2. Grease and flour two 8-or 9-inch round baking pans.
  3. Beat butter and sugar in large bowl until fluffy.
  4. Add eggs and vanilla; beat 1 minute on medium speed of mixer.
  5. Stir together flour, cocoa, baking soda and salt; add alternately with water to butter mixture, beating until well blended.
  6. Pour batter into prepared pans.
  7. Bake 35 to 40 minutes for 8-inch layers; 30 to 35 minutes for 9-inch layers or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.
  8. Frost with One-Bowl Buttercream Frosting or Fluffy Peanut Butter Frosting.
  9. For One-Bowl Buttercream Frosting: Beat butter in medium bowl. Add powdered sugar and cocoa alternately with milk; beat to spreading consistency (additional milk may be needed). Stir in vanilla. Makes about 2 cups frosting.
  10. For Fluffy Peanut Butter Frosting: Gradually stir milk into flour in small saucepan. Cook over low heat, stirring constantly, until very thick. Transfer to medium bowl; press plastic wrap directly on surface. Cool to room temperature, about 1/2 hour. Add sugar, peanut butter, shortening, vanilla and salt. Beat on high speed of mixer until frosting becomes fluffy and sugar is completely dissolved. Makes about 3 cups frosting.

Makes 8 to 10 servings.

Recipe and photograph courtesy of the Hershey Kitchens, and reprinted with permission of The Hershey Company. © The Hershey Company.