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

READY TO MAKE THE RECIPE?

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?