HERSHEY'S HUGS and KISSES Candies Chocolate Cake Recipe

HERSHEY'S HUGS and KISSES Candies Chocolate Cake Recipe

20 min
40 min


3/4 cupsoftened butter or margarine
(175 mL)
1 3/4 cupsgranulated sugar (425 mL)
2 eggs (2)
1 tspvanilla extract (5 mL)
2 cupsall-purpose flour (500 mL)
3/4 cupHERSHEY'S Cocoa (175 mL)
1 1/4 tspbaking soda (6 mL)
1/2 tspsalt (2 mL)
1 1/3 cupswater (325 mL)
Cocoa Fudge Frosting:
1/2 cupbutter or margarine (125 mL)
1/2 cupHERSHEY'S Cocoa (125 mL)
3 2/3 cupsicing sugar, about 1 lb (500 g)
(900 mL)
1/3 cupmilk, heated (75 mL)
1 tspvanilla extract (5 mL)
HERSHEY'S HUGS Brand Milk Chocolates and HERSHEY'S KISSES Brand Milk Chocolates, unwrapped


    1. Preheat the oven to 350°F (180°C). Grease and flour a 9 x 13-inch (3 L) baking pan.

    2. Beat the butter and sugar in large bowl until fluffy. Add eggs and vanilla; beat 1 minute on medium speed of mixer. Stir flour with cocoa, baking soda and salt. Add flour mixture, alternating with water to butter mixture, beating until well-blended. Pour batter into prepared pan.

    3. Bake for 40 to 45 minutes or until wooden pick inserted in center comes out clean. Cool for 10 minutes; remove from pan to a wire rack. Cool completely.

    4. Cocoa Fudge Frosting: Melt butter in small saucepan over low heat; stir in cocoa. Cook, stirring constantly, until mixture thickens slightly. Remove from heat; pour into small mixer bowl. Add icing sugar alternately with warm milk, beating to spreading consistency. Stir in vanilla. Spread frosting while still warm. Decorate cake with candies as desired.

    Makes 12 to 15 servings.

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