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HERSHEY'S HUGS and KISSES Candies Chocolate Cake Recipe


SKILL LEVEL : IntermediatePREP TIME : 20  Minutes


  • 3/4 cup softened butter or margarine
    (175 mL)
  • 1 3/4 cups granulated sugar (425 mL)
  • 2 eggs (2)
  • 1 tsp vanilla extract (5 mL)
  • 2 cups all-purpose flour (500 mL)
  • 3/4 cup HERSHEY'S Cocoa (175 mL)
  • 1 1/4 tsp baking soda (6 mL)
  • 1/2 tsp salt (2 mL)
  • 1 1/3 cups water (325 mL)
  • Cocoa Fudge Frosting:
  • 1/2 cup butter or margarine (125 mL)
  • 1/2 cup HERSHEY'S Cocoa (125 mL)
  • 3 2/3 cups icing sugar, about 1 lb (500 g)
    (900 mL)
  • 1/3 cup milk, heated (75 mL)
  • 1 tsp vanilla extract (5 mL)
  • HERSHEY'S HUGS Brand Milk Chocolates and HERSHEY'S KISSES Brand Milk Chocolates, unwrapped


    1. Preheat the oven to 350°F (180°C). Grease and flour a 9 x 13-inch (3 L) baking pan.

    2. Beat the butter and sugar in large bowl until fluffy. Add eggs and vanilla; beat 1 minute on medium speed of mixer. Stir flour with cocoa, baking soda and salt. Add flour mixture, alternating with water to butter mixture, beating until well-blended. Pour batter into prepared pan.

    3. Bake for 40 to 45 minutes or until wooden pick inserted in center comes out clean. Cool for 10 minutes; remove from pan to a wire rack. Cool completely.

    4. Cocoa Fudge Frosting: Melt butter in small saucepan over low heat; stir in cocoa. Cook, stirring constantly, until mixture thickens slightly. Remove from heat; pour into small mixer bowl. Add icing sugar alternately with warm milk, beating to spreading consistency. Stir in vanilla. Spread frosting while still warm. Decorate cake with candies as desired.

    Makes 12 to 15 servings.

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