Hugs and Kisses Pound Cake Torte Recipe

Ingredients
<br>- 1 (8 ounce) package HERSHEY®'S KISSES® Milk Chocolates
<br>- 1/3 cup whipping cream
<br>- 2 teaspoons butter, softened
<br>- 1/2 teaspoon vanilla extract
<br>- 1 (10.75 ounce) loaf frozen loaf pound cake, partially thawed
<br>- 1/2 cup whipping cream
<br>- 10 HERSHEY®'S HUGS® Chocolates
<br><p></p>Directions
<br>step 1: Remove wrappers from chocolate pieces.  Combine 46 chocolate pieces and 1/3 cup whipping cream in small saucepan.  Cook over low heat, stirring frequently, until smooth.  Remove from heat.  Stir in butter and vanilla until smooth; transfer to medium bowl.  Refrigerate until firm enough to spread, about 1 hour.
<br>step 2: Slice cake horizontally to make 3 layers.  Arrange bottom layer on serving plate.  Evenly spread 1/3 cup KISSES filling over layer; top with second layer and spread with 1/3 cup filling.  Place remaining layer on top.  Beat 1/2 cup whipping cream until thickened; fold in remaining filling.  Refrigerate a few minutes if a more firm consistency is desired.  Frost top, sides and ends of torte.  Refrigerate about 6 hours.  Remove wrappers from remaining chocolates.  Garnish torte before serving.  Cover; refrigerate leftover torte.
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Ingredients
- 1 (8 ounce) package HERSHEY®'S KISSES® Milk Chocolates
- 1/3 cup whipping cream
- 2 teaspoons butter, softened
- 1/2 teaspoon vanilla extract
- 1 (10.75 ounce) loaf frozen loaf pound cake, partially thawed
- 1/2 cup whipping cream
- 10 HERSHEY®'S HUGS® Chocolates

Directions
step 1: Remove wrappers from chocolate pieces. Combine 46 chocolate pieces and 1/3 cup whipping cream in small saucepan. Cook over low heat, stirring frequently, until smooth. Remove from heat. Stir in butter and vanilla until smooth; transfer to medium bowl. Refrigerate until firm enough to spread, about 1 hour.
step 2: Slice cake horizontally to make 3 layers. Arrange bottom layer on serving plate. Evenly spread 1/3 cup KISSES filling over layer; top with second layer and spread with 1/3 cup filling. Place remaining layer on top. Beat 1/2 cup whipping cream until thickened; fold in remaining filling. Refrigerate a few minutes if a more firm consistency is desired. Frost top, sides and ends of torte. Refrigerate about 6 hours. Remove wrappers from remaining chocolates. Garnish torte before serving. Cover; refrigerate leftover torte.

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