Recipe: Milk Chocolate Delight Cake with Milk Chocolate Frosting and Hershey Chocolate Cake with Cream Cheese Icing (using cake mix)

MILK CHOCOLATE DELIGHT CAKE
WITH MILK CHOCOLATE FROSTING

FOR THE CAKE:
1 3/4 cups cake flour, sifted
1/2 tsp. baking powder
1/4 tsp. salt
1 tsp. baking soda
1 cup sugar
1/2 cup shortening
4 eggs
1/2 of a Hershey's giant milk chocolate bar (7 oz. size)
1 cup buttermilk
1 tsp. vanilla
FOR THE MILK CHOCOLATE FROSTING:
1 Hershey's giant milk chocolate bar (7 oz. size)
1 tbsp. butter or margarine
1/4 cup milk
1 tsp. vanilla

TO PREPARE THE CAKE:
Preheat oven to 350 degrees F. Grease and flour 2 (9-inch) cake pans.

Sift together flour, baking powder, salt, and baking soda together 3 times.

Cream sugar and shortening together until light and fluffy. Add eggs, one at a time, to creamed mixture, and blend well, beating well after each addition.

Melt the 1/2 Hershey bar over hot water. Add to creamed mixture, blend well. Add the flour mixture alternately with the buttermilk and vanilla. Pour into prepared pans.

Bake at 350 degrees for 30 minutes. Check at 20 minutes and 25 minutes with toothpick as cake sometimes bakes faster than expected. Best when not overbaked. Cool slightly then turn out onto racks to cool completely before frosting.

TO PREPARE THE MILK CHOCOLATE FROSTING:
Melt the Hershey bar over hot water.

Stir in the 1 tbsp. butter. Gradually mix in the 1/2 cup milk (you may not need the full amount); mix until smooth.

Remove from heat, Add 1 tsp. vanilla and beat until of spreading consistency.

Makes enough frosting for 2 nine-inch layers

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HERSHEY CHOCOLATE CAKE WITH CREAM CHEESE ICING

FOR THE CAKE:
1 box Devils food or Swiss chocolate cake mix
1 1/2 cups milk
1 cup oil
3 eggs
1 small box instant vanilla pudding mix
FOR THE CREAM CHEESE ICING:
1 (8 oz.) pkg. cream cheese, room temperature
1 cup confectioner's sugar
1 (12 oz.) container Cool Whip, thawed
3 Hershey bars, slivered (with or without almonds)*

TO PREPARE THE CAKE:
Preheat oven to 350 degrees F. Grease and flour 2 or 3 layer cake pans.*

Combine dry cake mix, milk, oil, eggs, and dry pudding mix. Beat for 2 minutes with mixer at medium speed. Pour into prepared pans.

Bake at 350 degrees for 20-25 minutes for 3 layers or 25-30 minutes for 2 layers or until cake tests done. Cool slightly then turn out of pans onto racks to cool completely before frosting.

TO PREPARE THE ICING:
Combine cream cheese, sugar, and Cool Whip. Mix well.

Spread each layer with frosting and sprinkle each layer with the slivered chocolate bar before topping with the next layer. Frost the top and sides of the cake and sprinkle with the slivered chocolate. Refrigerate.

*Freeze Hershey bars before slivering with a knife - chunky bits are more flavorful than if you grate the candy bars.

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Hello Kay,

Neither of these recipes is exactly what you are looking for but I thought you might want to experiment by using the first cake recipe and the frosting for the second recipe. You know, sometimes people won't share a recipe because they used a mix and don't want to admit it. If the frosting was very creamy she may just mix chocolate shavings into canned vanilla frosting. If you do get the recipe please share it with us!

Happy Baking,

Betsy at Recipelink.com