From the kitchen of One Perfect Bite...I have a real weakness for whipped cream cakes. My fondness for them began years ago when we were living in Chicago and a whipped cream cake made by Dressels was available in the freezer aisle of most supermarkets. I periodically try to recreate that cake and the need for a dessert on Easter Sunday gave me the excuse I needed for another attempt. I also wanted to try a recipe that I had found for a mock Bavarian cream filling that could be used both for cakes and pastries. I know this recipe looks long and tedious, but it really is not. The cake comes together in minutes and the finished product is dark, rich and moist. Almost like the Dressel's layers. The Bavarian cream and whipped cream frosting can both be made while the cake bakes and the entire thing can be put together in less than two hours. About half that time is inactive and needed only to cool the cake. This is really a luscious dessert and I do hope you will give it a try. The finished cake can be frozen and removes a layer of last minute stress on days when you have company at the table and figuratively have several irons in the fire. Here is how the cake is made.
Mocha Whipped Cream Cake with Bavarian Cream Filling...from the kitchen of One Perfect Bite inspired by Hershey Foods
2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup HERSHEY'S Cocoa
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1 cup buttermilk
1 cup strong black coffee or 2 teaspoons powdered instant coffee dissolved in 1 cup hot water
1/2 cup vegetable oil
2 teaspoons vanilla extract
Mock Bavarian Cream (recipe below)
Vanilla Whipped Cream Frosting (recipe below)
Optional: chopped chocolate or crushed cookie crumbs for finishing
1) Heat oven to 350 degrees F. Grease and flour two 9-inch round baking pans.
2) Stir together sugar, flour, cocoa, baking soda, baking powder and salt in large bowl. Add eggs, buttermilk, coffee, oil and vanilla. Beat at medium speed of mixer 2 minutes (batter will be thin). Pour batter into prepared pans.
3) Bake 30 to 35 minutes or until wooden pick inserted in center of cake comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.
4) Slice cake layers in half horizontally. Place bottom slice on serving plate and top with 1/3 of Bavarian Cream Filling. Alternate cake layers and filling, ending with cake on top.
5) Frost cake with Vanilla Whipped Cream. Press chopped chocolate or crumbs onto sides of cake. Cover and refrigerate. Yield: 12 servings. Refrigerate leftover cake. Makes 12 servings.
Mock Bavarian Cream
1 (4.6-oz.) package instant vanilla pudding
2 cups heavy whipping cream
2 to 8 tablespoons milk
Beat cream at high speed until stiff peaks form. Turn mixer to low and slowly sprinkle in dried pudding mix. Mix until fully incorporated. Add milk, a tablespoon at a time until desired consistency for spreading is reached.
Vanilla Whipped Cream Frosting
2 cups heavy or whipping cream
2-1/2 tablespoons granulated sugar
3/4 teaspoon vanilla extract
Chill bowl and whisk attachment of a stand mixer for 20 minutes in refrigerator or 5 minutes in freezer. Pour heavy cream into bowl and beat on medium-high speed until it just starts to thicken. Slow speed down to medium and gradually pour in sugar. Continue to beat until soft peaks form. Add vanilla extract and continue to beat until cream is smooth, and stiff peaks form.
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