A chocolate cake with vanilla frosting decorated with chocolate Kisses.
INGREDIENTS (for 1 servings):
- 2 cups white sugar
- 1 3/4 cups all-purpose flour
- 3/4 cup HERSHEY®'S Cocoa Powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 eggs
- 1 cup milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 1 (13 ounce) package HERSHEY®'S KISSES® Milk Chocolates
- 1/3 cup butter
- 4 cups confectioners' sugar
- 4 tablespoons milk
- 1 1/2 teaspoons vanilla extract
Heat oven to 350 F. Grease and flour two 9-inch round baking pans or one 13x9x2-inch baking pan. In large bowl, stir together sugar, flour, cocoa, baking powder, baking soda and salt. Add eggs, milk, oil and vanilla; beat on medium speed of electric mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans. Bake 30 to 35 minutes for round pans, 35 to 40 minutes for rectangular pan or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with Vanilla Buttercream Frosting. Remove wrappers from Kisses. Decorate top and sides of cake with Kisses.
To make Vanilla Buttercream Frosting: In large bowl, beat butter until creamy. Gradually add about half of the powdered sugar, beating well. Slowly beat in milk and vanilla. Gradually add remaining powdered sugar, beating until smooth. Add additional milk, if necessary, until frosting is spreading consistency.