HERSHEY’S Firecracker Cake

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  • 4 eggs separated
  • ½ cup granulated sugar
  • cup granulated sugar divided
  • 1 teaspoon vanilla extract
  • ½ cup all-purpose flour
  • cup HERSHEY’S Cocoa
  • ¼ teaspoon baking powder
  • ¼ teaspoon baking soda
  • teaspoon salt
  • cup water
  • Powdered sugar
  • 1 cup cherry pie filling
  • 1 tub frozen whipped topping (8 oz.) thawed and divided
  • HERSHEY’S KISSES Brand Milk Chocolate
  • HERSHEY’S HUGS Brand Chocolates
  • HERSHEY’S NUGGETS Cookies ‘N’ Cream Candies
  • Blueberries
  • raspberries
  • halved strawberries
  • 1 TWIZZLERS Strawberry Twists


  • Heat oven to 375 F.
  • Line 15-1/2×10-1/2×1-inch jelly-roll pan with foil; generously grease foil.
  • Beat egg whites in large bowl until foamy; gradually add 1/2 cup granulated sugar, beating until stiff peaks form.
  • Beat egg yolks and vanilla in small bowl on high speed of mixer for about 3 minutes.
  • Gradually add remaining 1/3 cup granulated sugar; continue beating 2 minutes.
  • Combine flour, cocoa, baking powder, baking soda and salt; add to egg yolk mixture alternately with water on low speed, beating just until batter is smooth.
  • Fold chocolate mixture gradually into egg whites; spread evenly in prepared pan.
  • Bake 12 to 15 minutes or until top springs back when touched lightly in center.
  • Immediately loosen cake from edges of pan;invert on towel sprinkled with powdered sugr.
  • Carefully remove foil.
  • Immediately roll cake in towel, starting from narrow end; place on wire rack to cool.
  • Unroll cake; remove towel. Spread with pie filling and 1-1/2 cups whipped topping; reroll cake.
  • Frost cake with remaining whipped topping.
  • Place candies and fruit on frosted cake so that they form stripes around the cake.
  • Add strawberry twist for “wick”.
  • Refrigerate until serving time
Course Cake
Holliday New years eve