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Home > Recipes > Chocolate MINI KISSES Truffle Cake

Chocolate MINI KISSES Truffle Cake Recipe

Chocolate MINI KISSES Truffle Cake
  • Expert

Find Similar Recipes:

Cakes x Frostings x Expert x HERSHEY’S KISSES Brand Milk Chocolates x HERSHEY’S Cocoa x HERSHEY’S SPECIAL DARK Cocoa x
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Prep Time:
20 Minutes
Skill Level:
Advanced

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Nutrition Information

Serving Size:
Servings per Recipe:

  Amount Per Serving %DV *
Calories 0 -
Calories from Fat 0 -
Total Fat 0g 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

  • 1-1/4 cups (2-1/2 sticks) butter (no substitutions)
  • 3/4 cup HERSHEY'S SPECIAL DARK Cocoa or HERSHEY'S Cocoa
  • 1 cup plus 1 tablespoon sugar , divided
  • 1 tablespoon all-purpose flour
  • 2 teaspoons vanilla extract
  • 4 eggs , separated
  • 1 cup HERSHEY'S MINI KISSES Brand Milk Chocolates
  • 2 teaspoons HERSHEY'S SPECIAL DARK Cocoa or HERSHEY'S Cocoa
  • 1 tub (8 oz.) frozen whipped topping , thawed

Directions

1. Heat oven to 425°F. Grease bottom of 9-inch springform pan.

2. Melt butter in medium microwave-safe bowl; add 3/4 cup cocoa and 1 cup sugar, stirring until well blended. Cool 5 minutes.

3. Stir in flour and vanilla; add egg yolks, beating well after each addition. Beat egg whites with remaining 1 tablespoon sugar in medium bowl until soft peaks form; gradually fold into chocolate mixture. Add chocolates. Spoon batter into prepared pan.

4. Bake 15 to 18 minutes or just until edges are firm (1-inch circle in center will be soft). With spatula, loosen cake from side of pan. Cool completely on wire rack; remove side of pan.

5. Cover; refrigerate at least 6 hours. Sift 2 teaspoons cocoa over whipped topping; stir until well blended. Garnish cake with chocolate topping. Cut cake while cold; garnish with additional chocolates. 10 servings.

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  • 4 stars

    9/28/2010

    I've made this several times now and everyone loves it. I replace the flour with potato flour due to a wheat allergy in my home and it comes out perfectly every time.

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