Hershey's Kisses Bundt Cake
Ingredients
- 1 box chocolate cake mix, dry not prepared
- 1 (3.9 ounce) small box instant chocolate pudding mix, dry
- ½ cup sugar
- ½ cup sour cream
- 4 eggs
- ¾ cup vegetable oil
- ¾ cup water
- 1 teaspoon vanilla
- 14 HERSHEY’S KISSES Chocolates, unwrapped Frosting
- 12 ounces cream cheese, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla
- 16 HERSHEY’S KISSES Chocolates, unwrapped, more or less depending on how many pipes of frosting
Directions
- Preheat oven to 350 degrees F.
- In a large mixing bowl, combine cake mix, pudding mix, sugar, sour cream, eggs, oil, water and vanilla and mix for three minutes.
- Grease and flour bundt pan and pour batter evenly inside.
- Place 14 HERSHEY’S KISSES Chocolates in a circle evenly over the top of batter and bake at 350 degrees F for 40-45 minutes, until done and when cake springs back to the touch.
- Let sit in the pan for 3 minutes before turning it out. Cool on a wire cooling rack. Frosting
- Combine all ingredients for frosting and beat until smooth and creamy.
- Spoon frosting into a piping bag and pipe frosting over the top of cooled cake.
- Arrange the unwrapped HERSHEY’S KISSES Chocolates onto each piped strip of frosting. Original recipe: https://www.chef-in-training.com/hersheys-kisses-bundt-cake
Categories: Blog Archive, Recipes
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