Today I baked a triple layer chocolate cake with Hershey Bar frosting (and I didn’t even lick the frosting. I’m kind of off my restricted diet but kind of not):
Read on for the recipe …
I can’t share the cake recipe because the friend who gave it to me made it sound kind of secret. Use your favorite cake recipe then frost with this decadent frosting!
Hershey Bar Frosting (recipe from The Birthday Cake Book by Sylvia Thompson)
Makes enough to frost a triple layer cake
5 cups powdered sugar
3/4 cup unsweetened cocoa (not Dutch process)
7 tablespoons whole milk
1 3/4 sticks unsalted butter, softened
2 giant bars (14 ounces) Hershey’s milk chocolate, melted
2 tablespoons vanilla extract
In a mixing bowl or food processor, blend the powdered sugar and cocoa. Melt the butter and milk together over low heat (or in the microwave, if you prefer). While the mixture is still hot, add it to the sugar/cocoa mixture, along with the melted chocolate and vanilla. Beat until smooth and glossy. Use IMMEDIATELY. This frosting firms up very quickly, so you have to work fast.