Bridal Shower Wedding Cake

Celebrate the next bridal shower with this simple and elegant layer cake. Chocolate cake and vanilla icing are a classic couple, and the candy roses make this homemade cake even more special. Use your favorite HERSHEY’S KISSES Chocolates as the perfect edible cake topper.

Ingredients

	Amount Per Serving	% DV *
Calories	380
Calories from Fat	140
Total Fat	16 g	25% DV
Saturated Fat	6 g	30% DV
Trans Fat	0 g
Cholesterol	40 mg	13% DV
Sodium	330 mg	14% DV
Total Carbohydrates	58 g	19% DV
Dietary Fiber	1.0 g	4% DV
Sugars	47 g
Protein	2 g
Vitamin A		4% DV
Vitamin C		0% DV
Calcium	0 mg	0% DV
Iron		8% DV

Amount Per Serving

% DV *

Calories

380

Calories from Fat

140

Total Fat

16 g

25% DV

Saturated Fat

6 g

30% DV

Trans Fat

0 g

Cholesterol

40 mg

13% DV

Sodium

330 mg

14% DV

Total Carbohydrates

58 g

19% DV

Dietary Fiber

1.0 g

4% DV

Sugars

47 g

Protein

2 g

Vitamin A

4% DV

Vitamin C

0% DV

Calcium

0 mg

0% DV

Iron

8% DV

	Amount Per Serving	% DV *
Calories	380
Calories from Fat	140
Total Fat	16 g	25% DV
Saturated Fat	6 g	30% DV
Trans Fat	0 g
Cholesterol	40 mg	13% DV
Sodium	330 mg	14% DV
Total Carbohydrates	58 g	19% DV
Dietary Fiber	1.0 g	4% DV
Sugars	47 g
Protein	2 g
Vitamin A		4% DV
Vitamin C		0% DV
Calcium	0 mg	0% DV
Iron		8% DV

Amount Per Serving

% DV *

Calories

380

Calories from Fat

140

Total Fat

16 g

25% DV

Saturated Fat

6 g

30% DV

Trans Fat

0 g

Cholesterol

40 mg

13% DV

Sodium

330 mg

14% DV

Total Carbohydrates

58 g

19% DV

Dietary Fiber

1.0 g

4% DV

Sugars

47 g

Protein

2 g

Vitamin A

4% DV

Vitamin C

0% DV

Calcium

0 mg

0% DV

Iron

8% DV

2/3 cup HERSHEY'S Cocoa

1-1/4 teaspoons baking soda

2 cups all-purpose flour

1/4 teaspoon baking powder

3 eggs

1-2/3 cups sugar

1 teaspoon salt

1 teaspoon vanilla extract

1-1/3 cups water

3 cans vanilla ready-to-spread frosting (12 to 16 oz. each) (for entire cake)

HERSHEY'S KISSES Brand Milk Chocolates

3/4 cup butter or margarine, (1-1/2 sticks) softened

Directions

1. Heat oven to 350 F. Line 13x9x2-inch baking pan with heavy-duty foil; grease and flour sides and bottom of foil.

2. Combine butter, sugar, eggs and vanilla in large bowl; beat on high speed of mixer 3 minutes. Stir together flour, cocoa, baking soda, salt and baking powder; add alternatively with water to butter mixture, beating until well blended. Pour batter into prepared pan.

3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 15 minutes; remove from pan to wire rack. Peel off foil; cool completely.

4. Repeat procedure for second layer. Freeze cake layers at least three hours for easier cutting and handling.

5. Cut paper pattern in bell shape. Place pattern on top of one layer; cut shape. Transfer layer to serving plate or tray. Place pieces, cut from top outer edges, at lower side of cake to form bell lip. Frost top of layer. Cut bell shape from second layer; place on top of first layer. Frost entire cake. Remove wrappers from chocolates; garnish cake as desired. Place "KISS-ME" CANDY ROSES at top of cake. About 12 servings.