Stay In The Know! Subscribe to HERSHEY'S Free Newsletters.
Sign up today to receive wonderful recipes, great gift ideas, activities, and lots of tips and advice directly to your email inbox. It's free and easy, and you'll be one of the first to know about special offers, coupons, sweepstakes, and new products.
1. Heat oven to 350°F. Line cookie sheets with parchment paper.
2. Combine cake mix, cocoa, water, oil, eggs and red food color. Drop by heaping teaspoons onto prepared cookie sheet.
3. Bake 7 to 9 minutes or until wooden pick inserted in centers comes out clean. Immediately transfer parchment paper with cakes onto wire rack. Cool completely. Prepare VANILLA CREME FILLING or CHOCOLATE CREME FILLING. Place 2 cakes, flat sides together with about 2 teaspoons filling. Maked about 4 dozen filled cakes.
VANILLA CREME FILLING:
1/2 cup (1 stick) butter or margarine, softened
1/2 cup CRISCO All-Vegetable Shortening
2 cups marshmallow creme
2-1/2 cups powdered sugar
1 tablespoon McCORMICK Vanilla Extract
Beat butter and shortening in medium bowl until creamy. Gradually add marshmallow creme, beating well. Gradually beat in powdered sugar and vanilla, beating well. About 3 cups filling.
CHOCOLATE CREME FILLING: Add 1/2 cup HERSHEY'S Cocoa and decrease powdered sugar to 2 cups.
"Ad Alert" is our way of telling you that the website you're viewing may be trying to sell you something. If you are under the age of 18, always get permission from your parent or guardian before you make a purchase or even submit any information about yourself online. Thanks!