How To make Hershey's Syrup Two Tone Cake
1 pk Yellow light cake mix
-(about 18.25 oz.) 1 oz Butter flavor granules
8 oz Nonfat cream cheese
1 c Water
3 Egg whites
1 ts Almond extract (optional)
1 ts Vanilla extract
HERSHEY'S SYRUP TOPPING:
1 c All-purpose flour
1 c Sugar
1/2 ts Baking powder
1 c HERSHEY'S Syrup
4 Egg whites
Heat oven to 350 F. Spray 15-1/2x10-1/2x1-1/8-inch baking pan with vegetable oil spray. In large mixer bowl, blend dry cake mix, butter granules, cream cheese, water, egg whites, almond extract, if desired, and vanilla until combined; spread evenly into prepared pan. Prepare HERSHEY'S SYRUP TOPPING; pour evenly over vanilla batter in prepared pan. Bake 35 to 40 minutes or until wooden pick inserted in center comes out clean. Cool completely in pan on wire rack. Serve with whipped topping and additional chocolate syrup, if desired. Cover; refrigerate leftover cake. 18 servings. HERSHEY'S SYRUP TOPPING: In small mixer bowl, beat 1 cup all-purpose flour, 1 cup sugar, 1/2 teaspoon baking powder, 1 cup HERSHEY'S Syrup and 4 egg whites until combined. Hershey's is a registered trademark of Hershey Foods Corporation. Recipe may be reprinted courtesy of the Hershey Kitchens.
How To make Hershey's Syrup Two Tone Cake's Videos
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HERSHEY'S Choco Whipped Cream Cake - 100+ Recipes With HERSHEY'S Syrup
Ingredients
1 Tsp Vanilla Extract
½ Tsp Salt
Royal Glaze
¼ Cup HERSHEY'S Cocoa powder
1 tbps Sugar
½ Cup Water
20 Gm Gelatine soaked
Strawberry Whipped Cream Filling
2 Tbsp HERSHEY'S Strawberry Flavoured Syrup
3 Egg Yolk
½ Cup Whipped Cream
Directions
● Heat oven to 185°c. Grease Jelly-roll Pan. Line with Wax Paper. Grease the Paper.
● Beat Eggs In A Medium Bowl On High Speed Until Very Thick And Cream Colored, About 5 Minutes; Gradually Beat In Granulated Sugar. Stir In Water And Vanilla.
● Combine Flour, HERSHEY'S Cocoa powder, Baking Powder And Salt; Gradually Add To Egg Mixture, Beating Just Until Blended. Pour Into Prepared Pan.
● Bake 10 To 13 Minutes Until Wooden Pick Inserted In Center Comes Out Clean. Immediately Invert Pan Onto Linen Towel Sprinkled With Powdered Sugar; Carefully Peel-Off Wax Paper. Invert Cake Onto A Wire Rack Covered With Wax Paper. Cool Completely
● Cut Cake Into 4 Equal Rectangles.
● Divide Filling Into Thirds And Spread Evenly On 3 Rectangles, Leaving 1 Plain Rectangle For Top.
● Cover And Refrigerate Until Firm.
● To Assemble, Stack Layers On Top Of Each Other With Plain Cake Layer On Top.
● Top With Royal Glaze Strawberry Whipped Cream Filling
● In A Bowl; Take 3 Egg Yolk And Whisk
● Boil Water With Sugar And Bring It To 120 Degrees Celsius
● Add The Water In The Egg Yolk And Whisk
● Add HERSHEY'S Strawberry Flavoured Syrup To The Whipping Cream And Fold The Cream With Egg Yolk Mixture
Royal Glaze:
● Boil Water; Add Coco Water, Sugar and Gelatin
● Give One More Boil And Strain The Water And Let It Set.
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