Chocolate Mini Kisses Truffle Cake Recipe

Ingredients
<br>- 1 1/4 cups butter
<br>- 3/4 cup HERSHEY®'S Cocoa or HERSHEY®'S Dutch Processed Cocoa
<br>- 1 cup white sugar
<br>- 1 tablespoon all-purpose flour
<br>- 2 teaspoons vanilla extract
<br>- 4 eggs, separated
<br>- 1 tablespoon white sugar
<br>- 1 (8 ounce) package HERSHEY®'S MINI KISSES™ Milk Chocolate Baking Pieces
<br>- 2 teaspoons HERSHEY®'S Cocoa or HERSHEY®'S Dutch Processed Cocoa, sifted
<br><p></p>Directions
<br>step 1: Heat oven to 425 F.  Grease bottom of 9-inch springform pan.
<br>step 2: Melt butter in medium microwave-safe bowl; add 3/4 cup cocoa and 1 cup sugar, stirring until well blended.  Cool 5 minutes.
<br>step 3: Stir in flour and vanilla; add egg yolks, beating well after each addition.  In medium bowl, beat egg whites with remaining 1 tablespoon sugar until soft peaks form; gradually fold into chocolate mixture with baking pieces.  Spoon batter into prepared pan.
<br>step 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.
<br>step 5: Cover; refrigerate at least 6 hours.  Sift cocoa over whipped topping; stir until well blended.  Garnish cake with chocolate topping.  Cut cake while cold; garnish with additional baking pieces.  10 servings.
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Ingredients
- 1 1/4 cups butter
- 3/4 cup HERSHEY®'S Cocoa or HERSHEY®'S Dutch Processed Cocoa
- 1 cup white sugar
- 1 tablespoon all-purpose flour
- 2 teaspoons vanilla extract
- 4 eggs, separated
- 1 tablespoon white sugar
- 1 (8 ounce) package HERSHEY®'S MINI KISSES™ Milk Chocolate Baking Pieces
- 2 teaspoons HERSHEY®'S Cocoa or HERSHEY®'S Dutch Processed Cocoa, sifted

Directions
step 1: Heat oven to 425 F. Grease bottom of 9-inch springform pan.
step 2: Melt butter in medium microwave-safe bowl; add 3/4 cup cocoa and 1 cup sugar, stirring until well blended. Cool 5 minutes.
step 3: Stir in flour and vanilla; add egg yolks, beating well after each addition. In medium bowl, beat egg whites with remaining 1 tablespoon sugar until soft peaks form; gradually fold into chocolate mixture with baking pieces. Spoon batter into prepared pan.
step 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.
step 5: Cover; refrigerate at least 6 hours. Sift cocoa over whipped topping; stir until well blended. Garnish cake with chocolate topping. Cut cake while cold; garnish with additional baking pieces. 10 servings.

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