WELL HELLO GORGEOUS^^^
This has been a family favorite ever since I can remember. You can count on my big brother, Wyatt to always ask for this cake on his birthday, and everyone else too! This recipe comes from our old, beloved Hersey's 1934 Cookbook (I have dibs on this family heirloom).
This cake is seriously so good! I wish I could explain it, but it's too hard... You just have to try it to believe me!
Some tips on this scrumptious dessert:
-Don't over bake. Check the sides when cooking (they should be golden), use a toothpick (it should come out clean).
-We use 9 inch rounds for a two layer cake. If you want three layers, use 8 inch round pans and make sure you use parchment paper (they will be very fragile when taking out of the pans). We always put parchment paper in the bottom of our cakes, it makes them so much easier to get out of the pans.
-Be sure to fold in the egg whites and don't over mix (it will make the cake stiff).
Hershey's Three Layer Golden Chocolate Cake
1 1/2 cups granulated sugar
1 cup powdered sugar
1/2 cup shortening
1/2 cup (1 stick) butter
5 eggs (separated)
3 cups sifted all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
1 1/4 cup milk
1 teaspoon vanilla
Sift the granulated sugar and powdered sugar together in a large bowl. Cream well with shortening and butter. Add the egg yolks and beat well. Sift together the flour, baking powder and salt and add alternately with the milk and vanilla to the creamed mixture. Beat the egg whites until sift and fold into the batter. Pour into 3 greased and floured (or greased and lined with parchment paper) 9-inch round cake pans, and bake at 350° F for 35 to 40 minutes. Frost with Three Layer Chocolate Buttercream Icing.
Three Layer Chocolate Buttercream Icing
5 squares baking chocolate (unsweetened)
1 1/2 cups (3 sticks) butter
3 egg yolks
2 teaspoons vanilla
2 cups powdered sugar
Melt the baking chocolate in top of double boiler over simmering water. Cream the butter, egg yolks and vanilla and slowly add baking chocolate. Add sugar until proper consistency for spreading.
Yield: 2 1/2 cups of icing, enough for three-layer 8 or 9 inch cake.
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