Makes 12 servings
These MINI KISSES Chips makes a sweet cake that are perfect to celebrate Valentine’s Day, Easter, or any holiday…it’s a chocolate-lovers dream dessert.
1 1/4 cups butter (2 1/2 sticks) *no substitutions
3/4 cup, plus 2 teaspoons HERSHEY’S SPECIAL DARK Cocoa or HERSHEY’S Cocoa, divided
1 cup, plus 1 tablespoon sugar, divided
1 tablespoon all-purpose flour
2 teaspoons vanilla extract
4 eggs, separated
1 tub frozen whipped topping (8 oz.), thawed
1 cup HERSHEY’S MINI KISSES Chips
1.Heat oven to 425 degrees. Grease bottom of 9” 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 remaining 2 teaspoons cocoa over whipped topping; stir until well blended. Garnish cake with chocolate topping. Cut cake while cold; garnish with additional chocolates.
Find this recipe and more holiday treats at hersheys.com