From HERSHEY’S

Makes 12 servings

These MINI KISSES Chips makes a sweet cake that are perfect to celebrate Valentine’s Day, Easter, or any holiday…it’s a chocolate-lovers dream dessert.

INGREDIENTS

1 1/4 cups butter (2 1/2 sticks) *no substitutions

3/4 cup, plus 2 teaspoons HERSHEY’S SPECIAL DARK Cocoa or HERSHEY’S Cocoa, divided

1 cup, plus 1 tablespoon sugar, divided

1 tablespoon all-purpose flour

2 teaspoons vanilla extract

4 eggs, separated

1 tub frozen whipped topping (8 oz.), thawed

1 cup HERSHEY’S MINI KISSES Chips

DIRECTIONS

1.Heat oven to 425 degrees. Grease bottom of 9” springform pan.

2.Melt butter in medium microwave-safe bowl; add 3/4 cup cocoa and 1 cup sugar, stirring until well blended. Cool 5 minutes.

3. Stir in flour and vanilla; add egg yolks, 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.

4.Bake 15 to 18 minutes, or just until edges are firm (1-inch circle in center will be soft). With spatula, loosen cake from side of pan. Cool completely on wire rack; remove side of pan.

5. Cover; refrigerate at least 6 hours. Sift remaining 2 teaspoons cocoa over whipped topping; stir until well blended. Garnish cake with chocolate topping. Cut cake while cold; garnish with additional chocolates.

Find this recipe and more holiday treats at hersheys.com