Chilled Chocolate Glazed Cake

Details

Time
9 hours 15 minutes
Skill Level
Expert
Yields
1 cake

Your favorite cake can become your favorite summer recipe with a little time to chill. Try this chocolate marbled icebox cake for a summer birthday or 4th of July picnic. The chilled chocolate glaze made with HERSHEY'S Syrup is the icing on this icy treat.

Ingredients & Directions

Prep Time
25 minutes
Bake Time
35 minutes
Cool Time
15 minutes
Chill Time
8 hours

Ingredients

  • 2 cups

    all-purpose flour

  • 1-1/2 cups

    sugar

  • 1 tsp

    baking soda

  • 1/2 tsp

    salt

  • 1/4 cup

    shortening

  • 1/4 cup

    butter or margarine (1/2 stick), softened

  • 1-1/2 tsps

    vanilla extract

  • 1 cup

    buttermilk or sour milk*

  • 4

    egg whites, at room temperature

READY TO MAKE THE RECIPE?

Step-By-Step Directions

Equipment Needed 

oven
oven
baking pan
13x9x2-inch pan
mixing bowl
mixing bowl
mixer
mixer
measuring cup
measuring cups
wire rack
wire rack
bowl
bowl
refrigerator
refrigerator
1

Grease and flour 13x9x2-inch baking pan. Heat oven to 350°F.

2

Stir together flour, sugar, baking powder, baking soda and salt in large bowl. Add shortening, butter, vanilla and buttermilk; beat on low speed of electric mixer until blended. Beat 2 minutes at medium speed. Add egg whites and beat 2 additional minutes. Pour batter into prepared pan.

3

Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool in pan 15 minutes. Meanwhile, prepare Chocolate Syrup Glaze. Carefully pierce cake in pan with fork to depth of cake making parallel rows about 1 inch apart, covering both length and width of cake. Spoon prepared glaze over warm cake allowing the mixture to flow into holes and completely glaze top. Refrigerate several hours or overnight.

4

Prepare Chocolate Syrup Whipped Cream; frost cake. Refrigerate leftover cake. 

Chocolate Syrup Glaze: Sprinkle 1 envelope unflavored gelatin over 1/4 cup cold water in small bowl; let stand 2 minutes to soften. Add 1/4 cup boiling water; stir until gelatin is completely dissolved and mixture is clear. Stir in 1 cup HERSHEY'S Syrup. About 1-1/2 cups glaze.

Chocolate Syrup Whipped Cream: Beat 1 cup (1/2 pt) cold whipping cream, 1/3 cup HERSHEY'S Syrup and 2 tablespoons powdered sugar in medium bowl until stiff. Use immediately or cover and refrigerate. About 2 cups whipped cream.

Tip

* To sour milk: Use 1 tablespoon white vinegar and milk to equal 1 cup.

*1 package (18.5 oz) white cake mix baked as directed on package can be substituted for above white cake. (DO NOT USE PUDDING-IN-THE MIX CAKE.)

Additional questions?