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HERSHEY'S HUGS & KISSES Pound Cake Torte Recipe



  • 46 HERSHEY'S KISSES Brand Milk Chocolates
  • 1/3 cup plus 1/2 cup whipping cream, divided
  • 2 teaspoons butter, softened
  • 1/2 teaspoon vanilla extract
  • 1 frozen loaf pound cake (10-3/4 oz.), partially thawed
  • 10 HERSHEY'S HUGS Brand Candies


  1. Remove wrappers from HERSHEY'S KISSES Brand Milk Chocolates. Combine chocolates and 1/3 cup whipping cream in small saucepan. Cook over low heat, stirring frequently, until smooth. Remove from heat. Stir in butter and vanilla until smooth; transfer to medium bowl. Refrigerate until firm enough to spread, about 1 hour.

  2. Slice cake horizontally to make 3 layers. Arrange bottom layer on serving plate. Evenly spread 1/3 cup chocolate mixture over layer; top with second layer and spread with 1/3 cup mixture. Place remaining layer on top. Beat remaining 1/2 cup whipping cream until thickened; fold in remaining chocolate mixture. Refrigerate a few minutes if a more firm consistency is desired. Frost top, sides and ends of torte. Refrigerate about 6 hours. Remove wrappers from HERSHEY'S HUGS Brand Candies. Garnish torte before serving. Cover; refrigerate leftover torte. 8 servings.