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Cakes & Cupcakes

Mini Kisses Truffle Cake – Valentine’s Special

Light and rich at the same time, this Truffle cake is the perfect recipe for dessert after a heavy date-night meal on Valentine’s Day.

Yield: 12 Servings

Skill Level: Advanced

Prep Time: 40 minutes 

All you will need is: 

1-¼ cups Butter (no margarine, oil or shortening)

1 tablespoon All-Purpose Flour

1 cup Sugar

1 tablespoon Sugar (additional)

4 Eggs (separated)

¾ cup Hershey’s Premium Dark Cocoa 

2 teaspoons Hershey’s Premium Dark Cocoa (additional)

1 cup Hershey’s Mini Kisses Brand Chocolate

2 teaspoons Vanilla Extract

8oz. Whipped Topping (frozen, thawed)

Also See: All Hugs and Kisses Cake – Valentine’s Special

All you need to do is: 

Pre-heat the oven to 400⁰F.

Grease a 9-inch baking pan and set aside for later use.

Melt the butter in microwave at medium heat and add in 3/44 cup cocoa and 1 cup sugar. Stir until blended well. Let cool for 5 minutes.

Now, mix in the flour and vanilla. Add in the egg yolks and beat well after every yolk.

In a separate bowl, beat the egg whites and the additional 1 tablespoon sugar until soft peaks form.

Gradually fold the beaten egg whites in the chocolate mixture. Fold in the chocolates.

Spoon the batter into the greased pan. And bake for 15 to 20 minutes or until the edges are firm.

Use a spatula or a knife to loosen the cake from the edges of the pan.

Cool the cake completely on a wire-rack.

Cover the cake and refrigerate for 5-6 hours. Mix the remaining cocoa in the frozen whipped frosting and stir until blended.

Garnish the cake with the chocolate whipped topping and additional chocolates.

Serve chilled.

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Brownie Lava Cake – Valentine’s Special

This is literally the easiest recipe for homemade lava cake. Make ahead of time for your Valentine’s Date Night and impress your partner with rich and decadent homemade lava cakes.

Yield: 10 Servings

Skill Level: Beginner

Prep Time: 40 minutes 

All you will need is: 

30 Hershey’s Kisses Lava Cake Dark Chocolate Candies

½ cup Sugar (granulated)

3 Eggs

1 teaspoon Vanilla Extract 

1 cup All-Purpose Flour

1 cup Brown Sugar (packed)

½ cup Hershey’s Premium Cocoa

1 cup Margarine

Also Read: All Hugs and Kisses Cake – Valentine’s Special

All you need to do is: 

Pre-heat the oven to 375⁰F.

Grease and dust ramekins with sugar and set aside for later use.

Unwrap the candies and save for later use.

In a large bowl, heat the butter until melted. Now add in the cocoa and mix until smooth.

Add in the brown sugar and granulated sugar and use a spoon to stir until smooth. Now, add the vanilla extract and the eggs and beat until mixed well. 

Now slowly add in the flour and beat well.

Pour the batter in the prepared ramekins and push three chocolates in the batter in each of the cups.

Bake for 22 to 25 minutes or until the cake bounces back when pushed. 

Cool on a wired rack for 5 minutes. Heat in microwave for 10-15 seconds before serving.

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All Hugs and Kisses Cake – Valentine’s Special

This beautiful yet delicious Valentine’s Special Cake is the perfect thing to bring to the date night table this year. 

Yield: 12 Servings

Skill Level: Advanced

Prep Time: 60 minutes 

All you will need is: 

50 pieces Hershey’s Kisses Milk Chocolate

1 teaspoon Vegetable Shortening

1 cup Margarine

4 cups Whipped Cream Frosting

1 pack Hershey’s Boxed Chocolate Cake 

40 pieces Hershey’s Hugs Brand Chocolate

⅓ cup Hershey’s Special Dark Chocolate Chips

Also see: Love Bug Muffins – Valentine’s Special

All you need to do is: 

Prepare the boxed cake as per instructions given on the box. Divide in layers.

Place the chocolate ships and shortening in a bowl and melt in microwave at medium heat for 30 seconds. Heat for additional 10 seconds until melted fully and smooth.

Trace a heart with pencil on a piece of baking paper. Now, pipe the melted chocolate using a piping bag on to the traced heart and freeze until firm.

Use the prepared frosting between the layers and on top and side to build the cake. Now take remaining frosting in a piping bag and pipe rosettes on top of the cake. Unwrap the Hugs candy and place one candy on top of each rosette. Now take the Kisses Candy and place along the edges of the cake.

Now take the frozen heart out and place in the middle of the cake.

Cover and refrigerate the cake until firm. Serve slightly cold.

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Love Bug Muffins – Valentine’s Special

These adorable Love Bug Muffins are the cutest way of expressing your sweet love this Valentine’s Day.

Yield: 30 Muffins

Skill Level: Intermediate

Prep Time: 60 minutes 

All you will need is: 

1 can Readymade Vanilla Frosting

I pack Heart-Shaped Jolly Rancher lollies

Pre-Made Red Velvet Cupcakes

Readymade Icing

Hershey’s Kisses

Hershey’s Hugs

Also See: KitKat Lined Valentine’s Day Cake – Valentine’s Special

All you need to do is: 

Bake the boxed cupcakes as per the directions given on the box and set aside until completely cooled down.

Spread out the readymade icing into heart shapes. Now, Unwrap the Hershey’s Kisses Chocolate and the lollipops to make the faces and the tails and antennas of the bugs.

Let the frosting to harden. Now, frost the cupcakes with vanilla frosting.

Place the chocolate hearts and faces of the bugs on the frosted cupcakes. 

Let them harden up and then serve.

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KitKat Lined Valentine’s Day Cake – Valentine’s Special

There is no better combination in the dessert world than Hershey’s decadent chocolate cake and Kit Kat. Try this delicious cake for the Valentine’s Date Night and impress your partner.

Yield: 12 Servings

Skill Level: Intermediate

Prep Time: 30 Minutes 

All you will need is: 

18oz. Kit Kat Chocolate Bars

3 cups Pink Frosting

Other Garnish like chocolate letters and words (optional)

Hershey’s Perfectly Chocolate Cake

Also See: Chocolate Cookie Pops – Valentine’s Special

All you need to do is: 

Bake the boxed cake as per the directions given on the box in a heart-shaped baking pan.

Now, frost the cake with pre-made pink frosting and set aside to let firm for a while.

Cut the chocolate bars into sticks and arrange vertically on the outside of the cake.

Fill the center of the cake with the chocolate letters and words. Decorate with more garnish of choice.

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Classic Boston Cream Pie – Christmas Special

This rich and decadent Boston Cream Pie is just what we need on a cozy Christmas dinner night. Go ahead and give it a try!

Yield: 12 Servings

Skill Level: Advanced

Prep Time: 20-25 minutes

All you will need is: 

For the Pie:

2 Eggs

¾ cup Milk

¼ teaspoon Salt

1-¼ cups All-Purpose Flour

⅓ cup Shortening (do not use butter or oil)

1 teaspoon Vanilla Extract

1-½ teaspoons Baking Powder

1 cup Sugar

Also See: Perfect Hot Chocolate – Christmas Special

For Filling:

⅓ cup Sugar

2 Egg Yolks (slightly beaten)

1 tablespoon Butter or Margarine

1 teaspoon Vanilla Extract

2 tablespoon Cornstarch

1-½ cups Milk

For Glaze:

3 tablespoon Water

2 tablespoons Butter or Margarine

1 cup Powdered Sugar

½ teaspoon Vanilla Extract

3 tablespoons Hershey’s Cocoa

All you need to do is: 

For the Pie:

Pre-Heat the oven to 375°F.

Grease and dust a round baking pan and set aside for later use.

In a large bowl, beat in the sugar, eggs, vanilla and shortening until nice and fluffy.

In another bowl, stir in the flour, baking powder and all and add in the shortening mix alternately with milk until the batter is formed.

Now pour the batter into the prepared pan. 

Bake in the oven for about 30 to 35 minutes or until the inserted wooden pick comes out clean. 

Cool for about 10 minutes and transfer from the pan to the wired rack.

Let cool completely.

Using a serrated knife slice the cake horizontally into 2 layers. Place one half on the cake plate.

Spread the filling evenly and then put the next layer of cake (cut side down).

Pour the glaze. Cover and refrigerate.

For Filling:

Stir in the sugar and cornstarch in a saucepan. Now add in the milk and yolks gradually while stirring until blended.

Cook over medium heat and bring the mix to a boil. Remove from heat and add in the butter and vanilla. Cover and chill.

For Glaze:

In a saucepan, heat the water and the butter over medium heat until it boils. Now immediately add in the cocoa.

Slowly add in the sugar and vanilla and beat until smooth. Cool slightly before using.

Merry Christmas!

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Milk Chocolate Peanut Butter Fudge – Christmas Special

Well, who doesn’t like homemade gooey fudge? This delicious and decadent recipe is just what you need for a cold and cozy Christmas Eve holiday. Shape them however you want and you will be good to go.

Yield: 1-¾ Pounds

Skill Level: Intermediate

Prep Time: 5-8 Minutes 

All you will need is: 

2 tablespoons Butter

⅔ cup Evaporated Milk

1-½ cups Mini Marshmallows

1 cup Reese’s Peanut Butter Chips 

1 teaspoon Vanilla Extract

1-½ cups Sugar

1 cup Hershey’s Milk Chocolate Chips

Also see: Chocolate Crumb Cake – Christmas Special

All you need to do is: 

Line a baking pan with foil sheet and use butter to grease the sheets. Set aside for later use. 

In a saucepan, put the sugar, evaporated milk and butter. Let it cook over medium heat while stirring constantly.

Let it boil for 5 minutes. Remove from the heat and add in the marshmallows, vanilla, peanut butter chips and milk chocolate chips.

Pour the fudge out in the prepared pan.

Store in a cool and dry place.

Merry Christmas!

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Chocolate Crumb Cake – Christmas Special

It does not take very long to make this amazing and delicious crumb cake and it still tastes divine. Try it out for your Christmas party this year and impress the crowd.

Yield: 10 Servings

Skill Level: Beginner

Prep Time: 15-20 Minutes

All you will need is:

2 cups All-Purpose Flour

1 Egg

¼ cup Butter (softened)

1 cup Sugar

¾ cup Milk

¾ cup Hershey’s Syrup

1-½ teaspoon Baking Soda

½ teaspoon Baking Powder

¼ teaspoon Salt

Also see: Holiday Pretzel Sandwiches – Christmas Special

All you need to do is:

Preheat the oven to 350°F.

Grease a square baking pan with butter or cooking spray and set aside for later use.

In a large bowl, mix in the sugar and the flour and then take 1/4 cup out of it. Set aside for late use.

Mix in baking powder and salt in the remaining flour mixture.

Now, add in the butter, egg, syrup and milk to the flour mix and blend until beaten well.

Pour out the batter into the prepared pan.

Now, sprinkle the flour that was set aside on the top of the batter in the pan.

Bake for 35-40 minutes or until the inserted wooden pick comes out clean (the cake will have a slight sink).

Serve warm with vanilla ice cream or whipped cream.

Merry Christmas!

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Chocolate Reindeer Tart – Christmas Special

This rich and decadent chocolate tart is just what you need to enjoy with your folks and friends this Christmas. So, go ahead and give it a try!

Yield: 8-10 Servings  

Skill Level: Intermediate

Prep Time: 25-30 Minutes 

All you will need is: 

For Crust:

1 teaspoon Vanilla Extract

1 teaspoon Salt

1 cup All-Purpose Flour

¼ cup Hershey’s Special Dark Cocoa

¼ cup Brown Sugar

½ cup Butter (melted)

Also See: Biscuits with White Chocolate Ganache

For Ganache:

½ cup Whipping Cream

⅔ cup Hershey’s Special Dark Chocolate Chips

For Mousse:

1-½ cups Heavy Whipping Cream 

¾ cup Heavy Whipping Cream (additional)

1 teaspoon Vanilla Extract

½ teaspoon Salt

1-½ cups Hershey’s Semi-Sweet Chocolate Chips

All you need to do is: 

For Crust:

Pre Heat the oven to 375°F.

Cream the butter and brown sugar along with vanilla and salt in a bowl and set aside for later use.

Add in the flour and stir until mixed well.

Pour the dough evenly at the bottom of a tart pan and prick the bottom with a fork.

Bake until firm or for about 15 to 25 minutes. Let it cool completely.

Also See: Giant Toffee Gingerbread Cookie – Thanksgiving Special

For Ganache:

Bring the cream to a boil in a saucepan over medium heat.

Now, pour the hot cream over the chocolate in another owl and let sit for 30-45 seconds.

Mix the chocolate with a rubber spatula until it is smooth to stir. 

Take it out in a piping bag and place in refrigerator and chill for about 30 minutes.

For Mousse:

Mix in the chocolate, vanilla and salt in a bowl. 

In another saucepan bring ¾ cup whipping cream to a boil and pour it onto the chocolate chips. Stir well until smooth. Cover the chocolate and chill in refrigerator for 3-45 minutes.

Beat the rest of the whipping cream to soft peaks. 

Loosen the chocolate mixture and fold into the whipped cream. 

Pipe the ganache on to the prepared crust.

Now pour a layer of mousse on the ganache. Let chill in refrigerator for 6-7 hours.

Use pretzels and candy canes for reindeer face. Serve with whipped cream topping.

Merry Christmas!

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Dark Chocolate Pecan Pie – Thanksgiving Special

The dark chocolate mousse at the center provides the pie with the most Goo-ey texture and makes it the perfect end-of-the-meal dessert. Hershey’s Special Dark Cocoa gives the pie the most decadent flavor.

Yield: 8 servings  

Skill Level: Intermediate

Prep Time: 15 Minutes 

All you will need is: 

For the Crust:

1 Pre-Made Pie Crust (9-inches, unbaked)

1 tablespoon All-Purpose Flour

3 Eggs

⅓ cup Corn Syrup (dark)

2 teaspoons Vanilla Extract

¼ teaspoon Salt

⅓ cup Brown Sugar

1-½ cups Pecans (halved)

1-½ cups Hershey’s Special Dark Chocolate Chips

¼ cup Butter (softened)

Also see: No-Bake Layered Pumpkin Pie – Thanksgiving Special

 All you need to do is: 

Pre-Heat the oven at 375°F.

Use a fork to prick the pie crust at the bottom. Press the crust down with foil filled with beans or rice and bake for about 10 minutes. Now remove the rice and foil and bake for additional 7-8 minutes or until the crust turns pale golden brown.

Let it cool on a wire rack. Now, reduce the temperature of the oven to 300°F. 

In another bowl, mix in the chocolate chips, pecans and flour and set aside for later use.

In a separate large bowl, beat the butter and sugar until blended. 

Now, add in the eggs one at a time and beat well after every addition. 

Now add in the corn syrup, vanilla and salt and beat just until blended (do not over-beat). 

Stir in pecan mix and pour mixture into baked pie crust. 

Bake the pie for about 45 minutes or until the edges are set and the pie is cooked through. 

The center must be jiggly. Let the pie cool on a wire rack.

Cover it and store for up to 2 days at room temperature or refrigerate for storing longer. 

Happy Thanksgiving!

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