Saturday, October 13, 2007

Chocolate Decadence

Chocolate Cake Ingredients:

3 ounces HERSHEY’S Chocolate, melted

1 ¼ cups brown sugar

4 ounces butter

3 eggs

1 cup sour cream

2 ¼ cups flour

½ tablespoon & ½ teaspoon Baking Soda

Vanilla, to taste

1 cup hot water (add late)


· Mix all but hot water together.

· Mix very well. The mixture is very moist.

· Add hot water (last).

· Bake in a 10-inch round greased and floured pan.

· Bake at 350 degrees until firm.

Chocolate Icing Ingredients:

4 squares HERSHEY’S Semisweet Chocolate

2 tablespoons butter

1 cup confectioners’ sugar

6 tablespoons milk


· In heavy 1-quart saucepan over low heat, melt HERSHEY’S Chocolate and butter.

· Remove from heat.

· With wire whip, beat in confectioners’ sugar and milk until smooth and spreads easily.

· After cake cools, cut into 2 equal layers and ice.

· To serve, garnish the slices with HERSHEY'S chocolate syrup, whipping cream, and HERSHEY'S KISSES.

Yield: Makes enough to ice one 9-inch single layer cake

Chocolate Decadence
Prepared by Charlie Gipe, Executive Chef at HERSHEY Entertainment Complex

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