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A Safer Company LLC

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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:

  1. Preheat oven to 325°
  2. Grease and flour 3-9 inch cake pans
  3. Mix all cake ingredients together
  4. Pour into greased cake pans
  5. Bake for 25 minutes or until done
  6. 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:

  1. Slice Hershey bars in food processor (Reserve 4 small bars or 1 large bar to garnish top) They can be broken or crushed.
  2. Beat cream cheese and sugar
  3. Fold in Cool Whip and Hershey bars
  4. Slice cake layers in half horizontally
  5. Ice between layers and on sides of cake
  6. Garnish with reserved Hershey bars
  7. Refrigerate

Web Site by: A Safer Company LLC