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
Chocolate cake | Recipe | hershey
HERSHEY'S PERFECTLY CHOCOLATE MOIST CAKE recipe
Marble Cake Recipe Using Hershey Syrup!
MOIST CHOCOLATE CAKE
MOIST CHOCOLATE CAKE
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INGREDIENTS:
For batter:
Sugar 2 cups
Flour 1 3/4 cups
Cocoa 3/4 cup
Baking Soda 1 1/2 tsp
Baking Powder 1 1/2 tsp
Salt 1 tsp
2 eggs
Milk 1 cup
Oil 1/2 cup
Vanilla Extract 2 tsp
Boiling Water 1 cup
For icing:
Butter 1 cup
Cocoa 1 1/2 cup
Powdered Sugar 2 cups
Milk 2/3 cup
Vanilla Extract 1 tsp
STEP-BY-STEP INSTRUCTIONS:
Preheat oven to 360F / 180C. Grase and flour two 9-in baking pans. Set aside.
In the large bowl of a standing mixer, stir together flour, sugar, cocoa, baking soda, baking powder and salt.
Add eggs, milk, vegetable oil and vanilla extract. Beat until smooth about 3 minutes.
Stir in boiling water. You can use rubber spatula to stir. Batter will be very runny.
Pour batter evenly between the two pans and bake on middle rack of oven for about 30-35 minutes, until toothpick inserted in centre comes out clean with just a few moist crumbs attached.
Let it cool about 10 minutes before removing from pans. Than cool completely.
In the meantime, prepare a chocolate buttercream frosting. Use a standing mixer to beat the butter until fluffy.
Finely add in cocoa, powdered sugar, milk and vanilla extract. Mix until smooth.
Cut each cake horizontally.
Smear evenly 2-3 heaped tbsp buttercream frosting over the first layer of cake, cover with second layer and buttercream frosting and continue that process with remaining layers of cake and buttercream frosting. Spread buttercream frosting evenly with a spatula all over the cake.
Enjoy!
PRO TIP
You can also line baking pans with parchment paper circles.
It's good idea to substitute water for 1 cup of hot coffee!
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How to Make the Most Amazing & Easiest Chocolate Cake of All Time with 2 Ingredients!
How to Make the Most Amazing & Easiest Chocolate Cake of All Time with 2 Ingredients! Hey guys, today I'm making one of my favorite recipes ever for a Keto & Low Carb Chocolate cake.
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Hazelnut Chocolate Flavor Cake
Ingredients
For the cake
1 cup castor sugar
½ cup butter
2 eggs
1 tsp. vanilla essence
1 tbsp. HERSHEY’S Cocoa Powder
1 cup refined flour
1 tsp. baking powder
4 tbsp. HERSHEY’S Chocolate Syrup
For the glaze
4 tbsp. HERSHEY’S Cocoa Almond Spread
4 tbsp. HERSHEY’S Chocolate Syrup
For garnish
Colored candy
Chocolate balls
Sprinkles
HERSHEY’S Chocolate Syrup
Directions
• In a bowl, add castor sugar, butter and mix with a hand blender till its smooth
• Add an egg and 1 tbsp. refined flour and mix well, add another egg, and mix again
• In a bowl, mix refined flour, cocoa powder, baking powder, and add the mixture to wet ingredients and mix well with a spatula
• Pre-heat the oven for 5 - 10 mins at 180
• Grease the cake tin with butter
• Pour the cake mixture in the tin and bake for 20 – 15 mins. at 200
• For the glaze, mix HERSHEY’S Almond Spread and HERSHEY’S Chocolate Syrup in a bowl
• Remove the cake and let it cool, pour the glaze on top of the cake and garnish
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