Yield:
1 pieIngredients
1 cup all-purpose flour
1 cup sugar
1/3 cup HERSHEY’S Cocoa
1/2 teaspoon baking soda
6 tablespoons butter or margarine, softened
1 cup milk
1 egg
1 teaspoon vanilla extract
CHOCOLATE FILLING (recipe follows)
1-1/2 cups (1-1/2 pt.) light cream
1/2 cup sugar
1/4 cup HERSHEY’S Cocoa
2 tablespoons cornstarch
1 tablespoon butter or margarine
1 teaspoon vanilla extract
SATINY CHOCOLATE GLAZE (recipe follows)
2 tablespoons water
1 tablespoon butter or margarine
1 tablespoon corn syrup
2 tablespoons HERSHEY’S Cocoa
3/4 cup powdered sugar
1/2 teaspoon vanilla extract
Instructions
1. Heat oven to 350°F. Grease and flour one 9-inch round baking pan.
2. Stir together flour, sugar, cocoa and baking soda in large bowl. Add
butter, milk, egg and vanilla. Beat on low speed of mixer until all
ingredients are moistened. Beat on medium speed 2 minutes. Pour batter into
prepared pan.
3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out
clean. Cool 10 minutes; remove from pan to wire rack. Cool completely.
Prepare CHOCOLATE FILLING. Cut cake into two thin layers. Place one layer on
serving plate; spread filling over layer. Top with remaining layer.
4. Prepare SATINY CHOCOLATE GLAZE. Pour onto top of cake, allowing some to
drizzle down sides. Refrigerate until serving time. Cover; refrigerate
leftover cake. 8 servings.
CHOCOLATE FILLING
Stir together sugar, cocoa and cornstarch in medium saucepan; gradually stir
in light cream. Cook over medium heat, stirring constantly, until mixture
thickens and begins to boil. Boil 1 minute, stirring constantly; remove from
heat. Stir in butter and vanilla. Press plastic wrap directly onto surface.
Cool completely.
SATINY CHOCOLATE GLAZE
Heat water, butter and corn syrup in small saucepan to boiling. Remove from
heat; immediately stir in cocoa. With whisk, gradually beat in powdered
sugar and vanilla until smooth; cool slightly
