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Hershey's Milk Choc. Cake

Recipe Introduction


Adapted from a recipe in "The Candy Bar Cookbook," by Alison Inches and Ric McKown. Note: This recipe makes lots of batter, and it rises in the oven. It absolutely requires either two deep 8-or 9-inch cake pans or three regular ones. If you put the batter into two regular cake pans, it will overflow in the oven! The frosting is enough for 3 layers.


3 (7-oz.) (giant) Hershey milk chocolate bars,

plus 3 (1.55-oz.) Hershey bars, divided

12 Hershey's Kisses
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1/3 c. milk

1 c. mayonnaise

2 c. sugar

4 eggs

1 tsp. vanilla

2 c. flour

1 c. unsweetened cocoa powder

2 tsp. baking soda

3/4 c. water

2 tbsp. butter

1 1/4 c. heavy cream, divided


Preheat the oven to 350 degrees. Lightly butter and flour the pans. (Lining the cake pans with parchment paper before buttering and flouring helps get the layers out of the pans cleanly.)


Break one 7-ounce bar of chocolate into smaller pieces and put in a medium saucepan with the milk. Over low heat,
stir constantly until the chocolate is fully melted and the mixture is uniform. Set the mixture aside to cool slightly.

Meanwhile, in the large bowl of an electric mixer, cream together the mayonnaise, sugar, eggs and vanilla.

Sift together the flour, cocoa, and baking soda. Add the sifted mixture and the water to the egg mixture and blend well at medium speed, scraping down the sides of the bowl.

Add the melted chocolate mixture, beating well to incorporate it thoroughly.

Divide the mixture evenly among the prepared cake pans and bake for 30 to 35 minutes (slightly less if making three thinner layers), or until a toothpick inserted in the center comes out clean. Cool cakes in pans for 15 minutes. Invert onto racks and cool completely.

When the cake has fully cooled, prepare the frosting: Break the two remaining 7-ounce bars of chocolate and the three small bars into smaller pieces and put them in a medium saucepan with the butter.

Over low heat, stir constantly until the chocolate and butter are fully melted and the mixture is uniform.

In the large bowl of the electric mixer, combine the chocolate mixture and half of the cream. Blend until uniform, then put the bowl and beaters in the refrigerator for 30 minutes or so, stirring occasionally.

Add the remaining cream and whip on high speed until soft peaks are just beginning to stiffen. (Don't overbeat -- the frosting gets stiffer as it air-dries.)

Fill and frost the cake. Decorate, if desired, with 12 reserved Kisses.

Serves 12.





List of Ingredients









Instructions