Hershey Cake and Icing
Recipe from Sharon McGuire
Yield: 1-3 layer cake
Cake Ingredients:
- 1 box Duncan Hines Swiss chocolate cake mix
- 1 box vanilla instant pudding mix
- 3 eggs
- 3/4 cup oil
- 1 1/2 cup milk
Directions:
- Preheat oven to 325°
- Grease and flour 3-9 inch cake pans
- Mix all cake ingredients together
- Pour into greased cake pans
- Bake for 25 minutes or until done
- Cool
Hershey Bar Icing
Ingredients:
- 1-8 ounces cream cheese, softened
- 1/2 cup sugar
- 1 cup powdered sugar
- 16 ounces Cool Whip
- 12 small (1.45 oz) Hershey bars with almonds or 3 large (6.8 oz) bars
Directions:
- Slice Hershey bars in food processor (Reserve 4 small bars or 1 large bar to garnish top) They can be broken or crushed.
- Beat cream cheese and sugar
- Fold in Cool Whip and Hershey bars
- Slice cake layers in half horizontally
- Ice between layers and on sides of cake
- Garnish with reserved Hershey bars
- Refrigerate