| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles | Shop |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Chocolate-Lemon Cake

1 3/4 cups all-purpose flour
3/4 cup HERSHEY'S Cocoa
1 teaspoon baking soda
3/4 cup butter or margarine, softened
1 1/2 cups granulated sugar
2 large eggs
2 teaspoons vanilla extract
1 1/2 cups buttermilk
2 (10 to 12-ounces each) jars lemon curd

Chocolate Frosting (recipe follows)
Sweetened whipped cream (optional)

1. Heat oven to 350°F. Grease sides of two 9-inch round cake pans; line bottoms with wax paper.
2. Stir together flour; cocoa and baking soda; set aside. Beat butter and sugar in large bowl until fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Add flour mixture alternately with buttermilk, beating until combined. Pour batter into prepared pans.
3. Bake 23 to 28 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.
4. Prepare Chocolate Frosting.
5. Place 1 cake layer on serving plate. Spoon lemon curd into bowl; stir until smooth. Spread about 3/4 cup curd over top of layer; place remaining cake layer on top. Spread frosting on sides, making a rim about 1/4-inch high above top of cake. Spread remaining curd on top of cake. Garnish with whipped cream, if desired. Cover; refrigerate leftover cake.

Makes 12 servings.

Chocolate Frosting:

1 1/2 cups powdered sugar
1/3 cup HERSHEY’S Cocoa
1/4 cup butter or margarine, softened
1/2 teaspoon vanilla extract
2 to 3 tablespoons milk

1. Combine powdered sugar, cocoa, butter and vanilla in large bowl; beat until combined.
2. Add milk, 1 tablespoon at a time, beating to desired consistency.

Makes about 1 1/4 cups frosting.

Recipe courtesy of the Hershey Kitchens, and reprinted with permission of The Hershey Company. © The Hershey Company.

||| Save this Recipe on Delicious |||