HERSHEYS COCOA FROSTING RECIPE RECIPES
HERSHEY'S PERFECTLY CHOCOLATE CHOCOLATE FROSTING RECIPE ...
This frosting is so delicious, and great for piping on cupcakes or spreading on a cake. It is directly from my Hershey's cookbook, and the same one is currently also on their website. I thought I'd post it here, because sometimes the website ones change.
Total Time 15 minutes
Prep Time 10 minutes
Cook Time 5 minutes
Yield 2 cups
Number Of Ingredients 5
Steps:
- Melt butter. Stir in cocoa.
- Alternately add powdered sugar and milk, beating to spreading consistency.
- Add a small amount of additional milk, if needed.
- Stir in vanilla.
- Tip: If the frosting is too thin to spread or pipe, you can put it in the refrigerator to thicken for a little bit, take it out, and then stir so it becomes creamy again.
Nutrition Facts : Calories 1204.5, FatContent 51.5, SaturatedFatContent 32.4, CholesterolContent 127.7, SodiumContent 434.9, CarbohydrateContent 198.4, FiberContent 9.5, SugarContent 176.9, ProteinContent 7.4
HERSHEY'S ONE BOWL BUTTERCREAM FROSTING RECIPE - …
This came from the side of a Hershey's Cocoa Tin from the 80's. I don't know if this is posted anywhere on this site, but I wanted to keep it for my files. Please note the amount of cocoa you add to the frosting - There are different amounts listed for the chocolate intensity you would like your frosting to taste
Total Time 5 minutes
Prep Time 5 minutes
Yield 2 cups, 1 serving(s)
Number Of Ingredients 5
Steps:
- Cream butter or margarine in small mixer bowl.
- Add cocoa and confectioners sugar alternately with milk; beat to spreading consistency (additional tablespoon milk may be needed).
- Blend in vanilla.
- Makes 2 cups frosting.
- ***1/3 cup for light flavor.
- ***1/2 cup for medium flavor.
- ***3/4 cup for dark flavor.
Nutrition Facts : Calories 2026.5, FatContent 74.8, SaturatedFatContent 45.6, CholesterolContent 194.6, SodiumContent 654.9, CarbohydrateContent 339.6, FiberContent 5.3, SugarContent 313.6, ProteinContent 8.7
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HERSHEY'S ONE BOWL BUTTERCREAM FROSTING RECIPE - …
This came from the side of a Hershey's Cocoa Tin from the 80's. I don't know if this is posted anywhere on this site, but I wanted to keep it for my files. Please note the amount of cocoa you add to the frosting - There are different amounts listed for the chocolate intensity you would like your frosting to taste
From food.com
Reviews 5.0
Total Time 5 minutes
Calories 2026.5 per serving
From food.com
Reviews 5.0
Total Time 5 minutes
Calories 2026.5 per serving
- ***3/4 cup for dark flavor.
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HERSHEY'S OLD FASHIONED RICH COCOA FUDGE - FOOD.COM
This is a crumbly, sugary old fashion fudge....from the back of the Hershey's Cocoa can. Cook time is cooling time. If you are having trouble with it "setting up", you probably didn't cook it long enough. I have learned (the hard way!) to not trust my candy thermometer and to use to soft ball stage water test to make sure it is the right temperature. Even under cooking it by 2-3° will result in a soft, sticky mess. It still taste good though. :)
Some good suggestions from reviewers: (I highly recommend reading through all the reviews before making this fudge!)
- don't try to bring up temp too quickly
- a large shallow saucepan works better than a deeper one
From food.com
Reviews 5.0
Total Time 3 hours 10 minutes
Calories 88.3 per serving
From food.com
Reviews 5.0
Total Time 3 hours 10 minutes
Calories 88.3 per serving
- *it is very important not to use a wire whisk or the fudge will not set up. Also just stir gently, even though the cocoa will stay floating on top, it will mix in as the mixture heats up.
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HERSHEY'S "PERFECTLY CHOCOLATE" CHOCOLATE CAKE | R…
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THE FOOD TIMELINE: CAKE HISTORY NOTES
The first devil's food recipe appeared in 1900, after which recipes and references became frequent in cookbooks. The "red devil's food cake," given a reddish-brown color by the mixture of cocoa and baking soda, is post-World War II version of the standard devil's food cake."
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