No Cutting No Shaving – Just Melt. Made in world's largest chocolate factory at Hershey, Penna. Send a Recipe. Three Layer Gold Cake. 1½ cup (1 stick) butter, softened . . . ½ cup shortening . . . 1½ cups granulate sugar . . . 1 cup powdered sugar . . . 2 teaspoons vanilla extract . . . 5 eggs. Separated . . . 2? cups all-purpose flour . . . 3 teaspoons baking powder . . . ½ teaspoon salt . . . 1¼ cups milk. . . Rich Cocoa Frosting (recipe follows) Heat oven to 350°F. Grease and flour three 9 inch round baking pans. In large mixer bowl. Beat butter, shortening, sugars and vanilla until creamy. Add egg yolks; beat well. In separate bowl, combine flour. Baking powder and salt; add alternately with milk to butter mixture. Beating well after each addition. In small mixer bowl, beat egg whites until stiff; fold into batter. Pour into prepared pans. Bake 25 to 30 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove form pans to wire rack. Cool completely. Frost with Rich Cocoa Frosting. 10 to 12 servings. Rich Cocoa Frosting. 10 tablespoons butter or margarine, softened . . . 2 tablespoons light corn syrup . . . 1½ teaspoons vanilla extract . . . ? teaspoon salt . . 4 cups powdered sugar 1 cup Hershey's Cocoa. In large mixer bowl. Beat butter, corn syrup, vanilla and salt until blended; add powdered sugar and cocoa alternately with milk, beating to spreading consistency. About 3 cups.