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Mocha Macadamia Decadence Cake |
Chocolate Cake Recipes Chocolate Kisses
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1 1/4 cups |
Butter (no substitutes) HERSHEY'S SPECIAL DARK Granulated sugar, divided use All-purpose flour Vanilla extract Eggs, separated HERSHEY'S MINI KISSES Brand Milk Chocolates HERSHEY'S SPECIAL DARK Cocoa or HERSHEY'S Cocoa Whipped topping, thawed |
Oven Temp ~ 425 ° |
Preheat oven, grease bottom of pan. Melt butter in medium microwave-safe bowl; add 3/4 cup cocoa and 1 cup sugar, stirring until well blended. Cool 5 minutes. Stir in flour and vanilla; add egg yolks, one at a time, beating well after each addition. Beat egg whites with remaining 1 tablespoon sugar in medium bowl until soft peaks form; gradually fold into chocolate mixture. Add chocolates. Spoon batter into prepared pan. Bake just until edges are firm (1-inch circle in center will be soft). Sift 2 teaspoons cocoa over whipped topping; stir until well blended. Garnish cake with chocolate topping. |
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