Commercial RecipeBlack & White Cake

Name: Commercial Black & White Cake
Prep time: 3 min
Total time: 43 min
Yield: 3 (9-inch) layered cakes
Ingredients: 2 (9-inch) prepared white cake layers, frozen; 3 lbs. sugar; 1 lb. 11 oz. all-purpose flour; 8 oz. HERSHEY'S Cocoa, Natural (Item# 63525); 4-1⁄2 tsp. baking powder; 4-1⁄2 tsp. baking soda; 3 tsp. salt; 10-1⁄2 oz. (6 large) eggs; 24 fl. oz. milk; 12 fl. oz. vegetable oil; 1 oz. vanilla extract; 24 fl. oz. boiling water; 72 fl. oz. HERSHEY'S SPECIAL DARK Fudge Topping (Item# 35192), room temperature, divided; 72 fl. oz. HERSHEY'S Milk Chocolate Fudge Topping (Item# 35193), room temperature, divided

Details

Time: 43 minutes
Yields: 3 (9-inch) layered cakes

Black and white is a timeless combination. Think tuxedos, film noir and now a cake for any elevated occasion! This Black & White Cake includes natural HERSHEY'S Cocoa, HERSHEY'S SPECIAL DARK Fudge Topping and HERSHEY'S Milk Chocolate Fudge Topping for a chocolaty taste that is sure to please your customers.

Ingredients & Directions

Prep Time: 3 minutes
Bake Time: 30 minutes
Cool Time: 10 minutes

Ingredients

2 (9 -inch)

prepared white cake layers, frozen
3 lbs.

sugar
1 lb. 11 oz.

all-purpose flour
8 oz.

HERSHEY'S Cocoa, Natural (Item# 63525)
4 -1⁄2 tsp.

baking powder
4 -1⁄2 tsp.

baking soda
3 tsp.

salt
10 -1⁄2 oz. (6 large)

eggs
24 fl. oz.

milk
12 fl. oz.

vegetable oil
1 oz.

vanilla extract
24 fl. oz.

boiling water
72 fl. oz.

HERSHEY'S SPECIAL DARK Fudge Topping (Item# 35192), room temperature, divided
72 fl. oz.

HERSHEY'S Milk Chocolate Fudge Topping (Item# 35193), room temperature, divided

READY TO MAKE THIS?

Directions

Heat convection oven to 300°F (standard oven: 350°F). Generously spray with vegetable cooking spray and flour six (9-inch) round baking pans.

Blend together sugar, flour, HERSHEY'S Cocoa, baking powder, baking soda and salt in 20 qt. bowl of mixer fitted with paddle attachment. Mix on low speed 30 seconds. Gradually add eggs, milk, oil and vanilla; continue mixing on medium speed 2 minutes. Stir in boiling water (batter will be thin). Evenly divide batter into each prepared pan.

Bake 30 to 35 minutes* or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire rack. Cool completely. Freeze cake layers.

To assemble EACH cake, with long serrated knife, cut frozen prepared white cakes horizontally in half (you will have an extra layer to refreeze for another use.) Place one frozen chocolate cake layer on serving plate. Spread 8 fl. oz. HERSHEY'S SPECIAL DARK Fudge Topping evenly over chocolate cake to within 1/2-inch from edge. Place one white cake layer on top, pressing lightly to secure cake layer. Spread 8 fl. oz. HERSHEY'S SPECIAL DARK Fudge Topping evenly over white cake to within 1/2-inch from edge. Place second frozen chocolate cake layer on top, pressing lightly to secure cake layer.

Evenly divide and spread HERSHEY'S Milk Chocolate Fudge Topping on top and sides of EACH cake. Refrigerate or freeze until firm.

Warm remaining 24 fl. oz. HERSHEY'S SPECIAL DARK Fudge Topping. Spoon 8 fl. oz. over top of EACH cake, allowing topping to drip down sides. Refrigerate or freeze until firm. Cover; refrigerate leftover cake. Makes 12 servings per cake.