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If you are having difficulty recently in the kitchen when it involves obtaining your cuisine perfect, you are not the only one. Lots of people have natural cooking ability however not quite enough expertise to prepare with excellence. This Cocoa Medallion Cake (a Hershey Recipe) & Whipped Chocolate Frosting dish is a good start, very easy to cook and tasty.

Use Unsweetened cocoa.
Use Boiling water.
You need to prepare Butter.
Prepare Shortening.
You need to prepare Sugar.
You need Vanilla.
Use Salt 1/8 teaspoon NOT 1/4.
Prepare Eggs.
Provide Baking soda.
You need to prepare Buttermilk.
Use AP flour.
Prepare Heavy whipping cream.
You need Hershey's Chocolate Syrup.
You need Vanilla.

Stir cocoa and boiling water-stir until thoroughly mixed and smooth. Set aside..
Cream butter, shortening, sugar, vanilla, and salt until light and fluffy..
Add eggs, beat well..
Stir baking soda into buttermilk. Add buttermilk and flour; alternately. Start and end with buttermilk. Mix well after each addition..
Blend in cocoa..
Grease two 9-inch cake pans-layer bottoms with waxed paper-grease the waxed paper..
Pour cake batter into pans..
Bake at 350 for about 30-35 minutes or until tester comes out clean..
Cool in pans 10 minutes and then remove and cool on racks..
Put whipping cream, chocolate syrup, mixing bowl, and beater (whip attachments if you have that option) in the freezer for 20 minutes..
Remove items from freezer, put ingredients in mixing bowl, whip until spreading consistency..
Frost cake and refrigerate. Refrigerate any remaining cake..

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