A rich, dark chocolate snack cake filled with a luscious cream cheese center, topped with chocolate chips, coconut, and nuts for an irresistible treat.
HERSHEY’S MINI CHIPS Semi-Sweet Chocolate Chipsor HERSHEY’S Milk Chocolate Chips(optional)
Instructies
Heat oven to 350°F.
Grease and flour 13×9-inch baking pan.**
Beat butter and sugar in large bowl; add eggs and vanilla, beating well.
Stir together buttermilk and food color.
Stir together flour, cocoa and salt; add alternately to butter mixture with buttermilk mixture, mixing well.
Stir in baking soda and vinegar.
Pour into prepared pan.
Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean.
Cool completely in pan on wire rack.
Frost; garnish with chocolate chips, if desired.
Notes / Tips / Wine Advice:
* To sour milk: Use 1 tablespoon white vinegar plus milk to equal 1 cup.VARIATION: For heart shapes: Using open-topped heart-shaped cookie cutter (at least 1-1/2 inches deep and 3-inches wide), cut cake into 12 hearts. Frost and decorate as directed.** Cake can also be baked in two greased and floured 9-inch round baking pans. Bake at 350 F. for 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans. Cool completely. Frost as desired.
Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl.
Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes.
Stir in boiling water (batter will be thin).
Pour batter into prepared pans. 3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean.
Cool 10 minutes; remove from pans to wire racks.
Cool completely. Frost with “PERFECTLY CHOCOLATE” CHOCOLATE FROSTING. 10 to 12 servings.
Notes / Tips / Wine Advice:
VARIATIONS: ONE-PAN CAKE: Grease and flour 13x9x2-inch baking pan. Heat oven to 350° F. Pour batter into prepared pan. Bake 35 to 40 minutes. Cool completely. Frost.THREE LAYER CAKE: Grease and flour three 8-inch round baking pans. Heat oven to 350°F. Pour batter into prepared pans. Bake 30 to 35 minutes. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost.BUNDT CAKE: Grease and flour 12-cup Bundt pan. Heat oven to 350°F. Pour batter into prepared pan. Bake 50 to 55 minutes. Cool 15 minutes; remove from pan to wire rack. Cool completely. Frost.CUPCAKES: Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Heat oven to 350°F. Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. Frost. About 30 cupcakes.“PERFECTLY CHOCOLATE” CHOCOLATE FROSTING 1 stick (1/2 cup) butter or margarine 2/3 cup HERSHEY’S Cocoa 3 cups powdered sugar 1/3 cup milk 1 teaspoon vanilla extract Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla. About 2 cups frosting.
A festive and delicious chocolate roll cake filled with cherry pie filling and topped with whipped cream, fresh berries, and HERSHEY’S chocolates—perfect for celebrations!
1tub frozen whipped topping8 oz., thawed and divided
HERSHEY’S KISSES Milk Chocolate
HERSHEY’S HUGS Chocolates
HERSHEY’S MINIATURES Chocolate Bars
HERSHEY’S NUGGETS Cookies ‘N’ Cream Candies
Blueberries
Raspberries
Halved strawberries
1TWIZZLERS Strawberry Twist
Instructies
Preheat oven to 375°F (190°C).
Line a jelly-roll pan with foil and generously grease it.
Beat egg whites in a large bowl until foamy; gradually add ½ cup granulated sugar while beating until stiff peaks form.
In a separate small bowl, beat egg yolks and vanilla on high speed for about 3 minutes.
Gradually add the remaining ⅓ cup granulated sugar and continue beating for 2 more minutes.
In another bowl, combine flour, cocoa, baking powder, baking soda, and salt.
Add dry ingredients alternately with water to the egg yolk mixture, beating on low speed until smooth.
Gently fold the chocolate batter into the beaten egg whites.
Spread the batter evenly in the prepared pan.
Bake for 12-15 minutes, or until the top springs back when touched lightly in the center.
Immediately loosen the cake edges from the pan and invert onto a towel sprinkled with powdered sugar.
Carefully remove the foil, then roll the cake inside the towel, starting from the narrow end.
Let it cool on a wire rack.
Unroll the cake and remove the towel.
Spread with cherry pie filling and 1½ cups whipped topping, then roll it back up.
Frost the cake with the remaining whipped topping.
Decorate with HERSHEY’S chocolates, fresh berries, and place the TWIZZLERS Strawberry Twist on top as a “wick”.
Refrigerate until ready to serve.
Notes / Tips / Wine Advice:
Serving Tip:Add extra fresh fruit around the cake for a beautiful and festive presentation.Wine Advice:Pair with a sweet dessert wine like Moscato or a light-bodied sparkling rosé.
Heat oven to 350°F. Grease and flour two 9-inch round baking pans.
Beat butter, sugar, eggs and vanilla in large bowl until fluffy.
Combine flour, cocoa, baking powder, baking soda and salt; add alternately with buttermilk to butter mixture, beating just until smooth.
Pour batter into prepared pans.
Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean.
Cool 10 minutes; remove from pans to wire racks.
Cool completely.
Frost with CHOCOLATE FUDGE FROSTING.
Notes / Tips / Wine Advice:
* To sour milk: Use 4-1/2 teaspoons white vinegar plus milk to equal 1-1/2 cups. CHOCOLATE FUDGE FROSTING 1/3 cup butter or margarine 1/3 cup HERSHEY’S Cocoa 2-2/3 cups powdered sugar 1/3 cup milk 1 teaspoon vanilla extract 1. Melt butter in small saucepan over low heat; add cocoa, stirring constantly until smooth and slightly thickened. Remove from heat; pour into medium bowl. Cool until very thick (about 40 minutes). 2. Add powdered sugar alternately with milk and vanilla, beating to spreading consistency. About 2 cups frosting.
Stir together cocoa and water in small bowl until smooth; set aside. Beat butter, sugar and vanilla in large bowl until light and fluffy.
Add eggs, one at a time, beating well after each addition.
Stir together flour, baking soda and salt; add to butter mixture alternately with chocolate mixture and buttermilk, beating just enough to blend.
Pour batter into prepared pans.
Bake 25 to 30 minutes or until top springs back when touched lightly. Cool 5 minutes; remove from pans to wire racks.
Cool completely.
Prepare COCONUT PECAN FROSTING; spread between layers and over top.
Notes / Tips / Wine Advice:
* To sour milk: Use 1 tablespoon white vinegar plus milk to equal 1 cup.COCONUT PECAN FROSTING 1 can (14 oz.) sweetened condensed milk (not evaporated milk) 3 egg yolks, slightly beaten 1/2 cup (1 stick) butter or margarine 1 teaspoon vanilla extract 1-1/3 cups MOUNDS Sweetened Coconut Flakes 1 cup chopped pecans Stir together sweetened condensed milk, egg yolks and butter in medium saucepan. Cook over low heat, stirring constantly, until mixture is thickened and bubbly. Remove from heat; stir in vanilla, coconut and pecans. Cool to room temperature. About 2-2/3 cups frosting.
¾cupHERSHEY’S Cocoaor HERSHEY’S SPECIAL DARK Cocoa
1½teaspoonsbaking powder
1½teaspoonsbaking soda
1teaspoonsalt
2eggs
1cupmilk
½cupvegetable oil
2teaspoonsvanilla extract
1cupboiling water
One-bowl buttercream frostingrecipe below
Instructies
Heat oven to 350°F.
Grease and flour two 9-inch round pans or one 13x9x2-inch baking pan. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl.
Add eggs, milk, oil and vanilla; beat on medium speed of electric mixer 2 minutes.
Stir in boiling water (batter will be thin).
Pour batter into prepared pans.
Bake 30 to 35 minutes for round pans, 35 to 40 minutes for rectangular pan or until wooden pick inserted in center comes out clean.
Cool 10 minutes; remove from pans to wire racks.
Cool completely. (Cake may be left in rectangular pan, if desired.)
Frost with ONE-BOWL BUTTERCREAM FROSTING.
Notes / Tips / Wine Advice:
ONE-BOWL BUTTERCREAM FROSTING 6 tablespoons butter or margarine, softened 2-2/3 cups powdered sugar 1/2 cup HERSHEY’S Cocoa or HERSHEY’S Dutch Processed Cocoa 1/3 cup milk 1 teaspoon vanilla extract Beat butter in medium bowl. Add powdered sugar and cocoa alternately with milk, beating to spreading consistency (additional milk may be needed). Stir in vanilla. About 2 cups frosting. HIGHALTITUDE DIRECTIONS (Cake): — Decrease sugar to 1-3/4 cups — Increase flour to 1-3/4 cups plus 2 tablespoons — Decrease baking powder to 1-1/4 teaspoons — Decrease baking soda to 1-1/4 teaspoons — Increase milk to 1 cup plus 2 tablespoons — Bake at 375°F, 30 to 35 minutes for both pan sizes
Grease and flour 15-1/2×10-1/2×1-inch jelly roll pan.
Combine water, butter and cocoa in small saucepan.
Cook over medium heat, stirring occasionally, until mixture boils; boil and stir 1 minute.
Remove from heat; set aside.
Stir together flour, sugar, baking soda and salt in large bowl.
Add eggs and sour cream; beat until well blended.
Add cocoa mixture; beat just until blended (batter will be thin).
Pour into prepared pan.
Bake 25 to 30 minutes or until wooden pick inserted in center comes out clean.
Do not remove cake from pan; spread peanut butter over warm cake.
Cool completely in pan on wire rack.
Prepare CHOCOLATE TOPPING; carefully spread over top, covering peanut butter.
Allow topping to set; cut into squares.
Notes / Tips / Wine Advice:
CHOCOLATE TOPPING: Place 2 cups (12-oz. pkg.) HERSHEY’S Semi-Sweet Chocolate Chips and 2 tablespoons shortening (do not use butter, margarine, spread or oil) in small microwave-safe bowl. Microwave at HIGH (100%) 1-1/2 minutes; stir. If necessary, microwave at HIGH an additional 15 seconds at a time, stirring after each heating, just until chips are melted when stirred.
