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.
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.
Step 3: If using convection oven, rotate pans one-half turn (180°) after 15 minutes of baking.