A double chocolate Hershey's Kiss Cake that the crowd will go crazy for!
Prep Time 20minutes
Cook Time 45minutes
Total Time 1hour5minutes
Author Stacey aka the Soccer Mom
1box Betty Crocker™ Super Moist Devil's Food Cake Mix
3 1/2cupsHershey's Kisseswe bought the party pack so there would be more than enough for the recipe, plus some left over for snacking!
1/2cupvegetable oilor butter
To a large mixing bowl add cake mix, 1 1/4 cups water, 3 eggs, and 1/2 cup vegetable oil.* Stir by hand until well combined. (You can also use a mixer on medium-low speed). (Tip: My husband substitutes 1/2 cup softened butter for vegetable oil. It's one of his pro tricks for making a box cake mix taste like it was made from scratch.)
Place 1 1/2 cups unwrapped Hershey's Kisses in a medium mixing bowl. Add 1 TB flour and toss until the chocolates are well-coated. This will keep the kisses from sinking to the bottom of the cake while baking.
Add flour-dusted Hershey's Kisses to cake batter and hand stir until mixed throughout. Pour batter into a bundt pan (well-greased with butter, make sure pan is thoroughly covered so cake will release easily) and bake according to directions on cake mix package. (Our bundt pan was dark, so we baked about 45 minutes at 350°).
Remove cake from oven and gently shake to release cake from sides of the pan. When cake is cool you can invert pan over a serving plate and cake should slide right out!
For the Chocolate Ganache: Heat 1 cup heavy cream until steaming (but not boiling!) While cream is heating, rough chop 2 cups Hersey's Kisses. Add to medium mixing bowl. When cream is hot, add to mixing bowl with chocolate pieces. Whisk until smooth and shiny. (You can add more chocolate for thicker ganache or more cream for a thinner consistency, depending on your preference). Pour over cake — as much or as little as you'd like.