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Home > Recipes > Rhapsody Chocolate Cake

Rhapsody Chocolate Cake Recipe

Rhapsody Chocolate Cake
  • Beginner

Find Similar Recipes:

Cakes x Frostings x Beginner x HERSHEY’S Milk Chocolate Bar x Mini REESE’S Pieces x HERSHEY’S Cocoa x
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Prep Time:
15 Minutes
Skill Level:
Beginner

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Nutrition Information

Serving Size:
Servings per Recipe:

  Amount Per Serving %DV *
Calories 400 -
Calories from Fat 0 -
Total Fat 20g 0% DV
Saturated Fat 0g 0% DV
Trans Fat 0g -
Cholesterol 0mg 0% DV
Sodium 0mg 0% DV
Total Carbohydrates 0g 0% DV
Dietary Fiber 0g 0% DV
Sugars 0g -
Protein 0g -
Vitamin A - 0% DV
Vitamin C - 0% DV
Calcium - 0% DV
Iron - 0% DV

*Percent Daily Values (% DV) are based on a 2,000 calorie diet.

Ingredients

  • 1/2 cup dairy sour cream
  • 1 teaspoon vanilla extract
  • VANILLA GLAZE (recipe follows)
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 eggs
  • 2 cups all-purpose flour
  • 1-1/2 cups sugar
  • 1/2 cup HERSHEY'S Cocoa
  • 1/2 cup (1 stick) butter or margarine, softened
  • 1 cup boiling water
  • 1 HERSHEY'S SPECIAL DARK Bar, HERSHEY'S Milk Chocolate Bar, SYMPHONY Milk Chocolate Bar, or HERSHEY'S SYMPHONY Milk Chocolate Bar With Almonds & Toffee Chips (6.8 to 8 oz.), broken into pieces*

Directions

1. Heat oven to 350°F. Grease and flour 12-cup fluted tube pan.

2. Stir together chocolate bar pieces, butter and boiling water until chocolate is melted.

3. Stir together flour, sugar, cocoa, baking soda and salt in large bowl; gradually add chocolate mixture, beating until thoroughly blended. Add eggs, sour cream and vanilla; blend well. Pour batter into prepared pan.

4. Bake 55 to 60 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pan to wire rack. Cool completely. Drizzle VANILLA GLAZE over cake. 10 to 12 servings.

VANILLA GLAZE: Place 1/4 cup (1/2 stick) butter or margarine in medium microwave-safe bowl. Microwave at HIGH (100%) 30 seconds or until melted. Gradually stir in 2 cups powdered sugar, 2 to 3 tablespoons hot water and 1 teaspoon vanilla extract; beat with whisk until smooth and slightly thickened. About 1-1/4 cups glaze.

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