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.
Heat oven to 325°F. Grease and flour two 9-inch round baking pans.
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.
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.
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.
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:
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet 2,000 calories a day is used for general nutritional advice.