Best Collectors Cocoa Cake Recipes

COLLECTOR'S COCOA CAKE

Steps:

• Heat oven to 350°F.
• Butter and flour (2) 8-inch or 9-inch round baking pans.
• Beat butter and sugar in large bowl until fluffy.
• Add eggs and vanilla; beat 1 minute on medium speed of mixer.
• Stir together flour, cocoa, baking soda and salt; add alternately with water to butter to mixture, beating until well blended.
• Pour batter into prepared pans.
• Bake 35-40 minutes for 8" layers or 30-35 for 9" layers or until wooden pick inserted in center comes out clean.
• Cool 10 minutes; remove from pans to wire racks.
• Cool completely.
• Frost with One-Bowl Butter cream Frosting or Fluffy Peanut Butter Frosting.
• 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.
• About 2 cups frosting.
• 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.(If you are going to use this frosting - make it while you bake the cake.
• Add sugar, peanut butter, shortening, vanilla and salt.
• Beat on high speed of mixer until frosting becomes fluffy and sugar is completely dissolved.
• About 3 cups frosting.

COLLECTORS COCOA CAKE

Steps:

• Cream margarine and sugar.
• Add eggs and vanilla.
• Add remaining ingredients.
• Pour into 2 floured and greased pans.
• Bake 350, 35-40 min for 8" pans, 30-35 min for 9" pans.

HERSHEY’S COLLECTOR’S COCOA CAKE

Steps:

• Preheat oven to 350°. Prepare 8-inch or 9-inch pans by spraying with cooking spray. In a large bowl, cream butter and sugar until light and fluffy. Mix in eggs and vanilla, beating on medium speed for about one minute. In a separate bowl, stir together flour, cocoa, baking soda and salt. Add the flour mixture alternately with the water to the butter mixture, beating after each addition. Mix until well blended. Divide batter evenly between the two pans. Bake 8-inch layers for 35 to 40 minutes, or 30 to 35 minutes for 9-inch layers. Cake is done when a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes, then remove cake from pans to cool directly on wire rack.