Best Hershey Cake With Cream Cheese Frosting Recipes

HERSHEY BAR CAKE

Steps:

• Preheat oven to 350 degrees and line two 9 inch springform pans with parchment paper and spray with pam baking spray
• Using a standing mixer, combine the cake mix, vanilla pudding, eggs, canola oil, and water and mix until combined
• Divide batter between the two springform pans and bake in the oven for 35-45 minutes or until a toothpick comes out clean in the center
• Once baked, allow the cakes to cool completely on a wire rack
• Grate the Hershey chocolate bars and set aside
• Using a standing mixer, beat the cream cheese and sugar for 5-10 minutes until combined
• Gradually beat in the powdered sugar until smooth
• Fold in the cool whip, pecan chips, and grated chocolate
• Mix until combined
• Using a cake slicer, slice the two cakes into two layers each. You should have a total of 4 layers
• Using a small sauce pan, heat up the heavy whipping cream until slightly simmering
• Place the chocolate chips into a heat proof bowl
• Pour the hot whipping cream into the bowl with the chocolate chips and whisk until smooth
• Pour ganache into a squeeze bottle and set aside
• Place one of the cake layers onto the cake board
• Scoop two cups of the frosting onto the top of the cake
• Smooth with a knife
• Place the second layer onto the top of the first
• Scoop another cup of frosting onto the cake and smooth
• Repeat steps with the last two cake layers
• Once the layers are stacked frost the cake with the remaining frosting
• Using the chocolate ganache, drizzle around the top edge of the cake that way it drips down.
• Cover the top of the cake with the remaining chocolate ganache
• Set aside so that the ganache can cool
• Using a standing mixer, beat together the butter, cocoa, powdered sugar, vanilla and heavy whipping cream until smooth and thick.
• Add in a few tbsp of heavy whipping cream to thin out your frosting if its to thick
• Scoop frosting into the piping bag
• Pipe dollops of frosting around the top of the cake
• Place Hershey bars on alternating dollops of frosting
• Sprinkle the chocolate sprinkles onto the dollops of frosting that don't have a Hershey bar.
• Enjoy!!!

HERSHEY'S BAR CAKE

Steps:

• Mix first 5 ingredients and bake at 350 in 4 round cake pans.
• (I just used 2 cake pans twice. Who has four cake pans?) Bake according to cake mix directions.
• Mix frosting ingredients together and add 4 grated Hershey bars with almonds and ½ cup pecans.
• Ice between layers, top and sides.

FRESH-FIG CAKE WITH HONEY CREAM-CHEESE FROSTING

Steps:

• Make the cake: Heat oven to 325 degrees. Butter and flour a 10-inch cake pan (or two 9-inch pans), and line the bottom with parchment paper.
• In a large bowl, whisk together flour, cinnamon, ginger, cardamom, baking soda and salt.
• Using an electric mixer, whisk to combine sugar and eggs until light and fluffy, about 4 minutes. Whisk in oil and buttermilk or yogurt to combine.
• Using a rubber spatula, gently fold dry ingredients into egg mixture just until combined. Fold in figs, jam and pecans.
• Scrape into prepared cake pan and bake until browned and springy to the touch, about 65 to 75 minutes (or 35 to 45 minutes for the 9-inch pans). If the top gets too dark before the cake is finished baking, cover it with foil. Transfer to a wire rack and let cool completely.
• While cake is cooling, make the frosting: Using an electric mixer, beat butter, cream cheese and salt on low speed until smooth. Beat in honey and vanilla, then beat in confectioners' sugar.
• To assemble the cake, remove cooled cake from pan and peel off parchment paper. Slice cake in half horizontally, so you end up with 2 layers. (You don't need to do this for the 9-inch cakes.) Spread half the frosting between the layers, sandwiching it. Dollop remaining frosting in a thick layer on top of the cake, leaving a 1-inch border on the top of the cake, the sides, bare. Chill until ready to serve. Just before serving, top with sliced figs.

EXTREME CHOCOLATE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch cake pans.
• Use the first set of ingredients to make the cake. In a medium bowl, stir together the sugar, flour, cocoa, baking soda, baking powder and salt. Add the eggs, milk, oil and vanilla, mix for 3 minutes with an electric mixer. Stir in the boiling water by hand. Pour evenly into the two prepared pans.
• Bake for 30 to 35 minutes in the preheated oven, until a toothpick inserted comes out clean. Cool for 10 minutes before removing from pans to cool completely.
• To make the frosting, use the second set of ingredients. Cream butter until light and fluffy. Stir in the cocoa and confectioners' sugar alternately with the milk and vanilla. Beat to a spreading consistency.
• Split the layers of cooled cake horizontally, cover the top of each layer with frosting, then stack them onto a serving plate. Frost the outside of the cake.