Skip to main content

Cocoa Meringue Cake

Details

Time
3 hours
Skill Level
Expert
Yields
1 cake

Put your baking skills to the test with this HERSHEY’S cake recipe. Fluffy layers of cocoa cream filling and meringue split multiple levels of cake.

Ingredients & Directions

Prep Time
30 minutes
Bake Time
25 minutes
Cool Time
1 hour 30 minutes
Chill Time
15 minutes

Ingredients

  • 1/2 cup
    butter (1 stick), softened
  • 2/3 cup
    sugar, plus 1/2 cup, divided
  • 4
    eggs, separated
  • 1 cup
    all-purpose flour
  • 1/4 cup
    HERSHEY'S Cocoa
  • 1-1/2 tsps
    baking powder
  • 1/2 cup
    milk
  • 1/4 tsp
    cream of tartar
  • 1/2 tsp
    vanilla extract
  • 1/4 cup
    pecans chopped
  • Cocoa Cream Filling:
  • 2 Tbsps
    butter
  • 1/4 cup
    HERSHEY'S Cocoa
  • 1/2 cup
    granulated sugar
  • 1/3 cup
    light cream
  • 1/4 tsp
    vanilla extract
  • 1/3 cup
    powdered sugar

Step-By-Step Directions

Equipment Needed 
oven & stovetop oven & stovetop
9-inch round pans 9-inch round pans
mixer & mixing bowl mixer & mixing bowl
wire racks wire racks
serving plate serving plate
saucepan saucepan
bowl bowl
measuring cups measuring cups
1

Heat oven to 325°F. Grease and flour two 9-inch round baking pans.

2

Beat butter and 2/3 cup sugar in large bowl until fluffy. Add egg yolks; beat well. Stir together flour, cocoa and baking powder; add alternately with milk to butter mixture, beating until well blended. Spread batter into prepared pans.

3

Beat egg whites and cream of tartar in medium bowl until frothy. Gradually add remaining 1/2 cup granulated sugar and vanilla, beating until stiff peaks form. Carefully spread egg white mixture over cake batter in pans. Sprinkle pecans on top.

4

Bake 25 to 30 minutes or until meringue is golden. Cool 10 minutes. Loosen edges; gently invert onto wire racks. Remove pans. Place a second wire rack on cake bottoms; invert again so meringue sides are up. Cool completely.

5

Place one cake layer on serving plate, meringue side up. Prepare Cocoa Cream Filling; spread on top of meringue. Top with remaining cake layer, meringue side up.

Cocoa Cream Filling:

  1. Melt butter in small saucepan over low heat; add cocoa. Cook, stirring constantly, until thickened. Add granulated sugar and light cream; cook and stir until smooth. Remove from heat; stir in vanilla.
  2. Gradually add powdered sugar, stirring until well blended. About 3/4 cup filling.

Additional questions?