From HERSHEY’S

Makes 6 trifle jars

Create a sensory delight with our “cake-in-a-jar” ROLO Trifle Jars recipe, a symphony of flavors and textures awaiting every spoonful.

INGREDIENTS

1 bag ROLO Creamy Caramels in Rich Chocolate Candy

FOR THE CAKE

1 cup all-purpose flour

1 cup granulated sugar

6 tablespoons HERSHEY’S Cocoa

3/4 tsp baking powder

1/2 teaspoon baking soda

1 1/2 teaspoon salt

1/2 cup half and half

1/2 cup vegetable oil

2 eggs

1 teaspoon vanilla extract

1/2 cup hot water, or substitute with hot coffee or espresso

FOR CARAMEL SAUCE

1 cup brown sugar

8 tablespoons butter, 1 stick

1/4 cup evaporated milk

FOR THE WHIPPED CREAM

2 cups heavy cream

2 tablespoons honey

1 pinch salt

DIRECTIONS

1.Preheat oven to 350 degrees.

2.To a large bowl, add all of the cake’s dry ingredients and whisk to combine.

3.To another bowl, add all of the cake’s wet ingredients (except the hot water, coffee or espresso) and whisk to combine.

4.Slowly mix the wet ingredients into the dry ingredients until blended, adding the hot liquid at the very end. Mix well. Pour batter into a greased half-sheet pan, and bake for 18-20 minutes or until a toothpick comes out clean, set aside to cool.

5.Place all the caramel ingredients into a medium saucepan over medium heat until the butter is melted. Raise heat to medium high and bring to a boil for three minutes, without stirring. Remove from heat and allow to cool slightly. Cut the cooled cake into 1 inch cubes.

6.Add the whipped cream ingredients to a large bowl and whisk vigorously until soft peaks form.

7.To serve, layer the cake, whipped cream, caramel, and chopped ROLO Candies into a jar. Enjoy!

Find this recipe and more holiday treats from hersheyland.com