3/4 cup butter or
margarine, softened
1 2/3 cups granulated sugar
3 large eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
2/3 cup HERSHEY'S Cocoa
1 1/4 teaspoons baking soda
1 teaspoon salt
1/4 teaspoon baking powder
1 1/3 cups water
3 (12 to 16-ounce each) cans vanilla ready-to-spread frosting
(for entire cake)
HERSHEY'S KISSES Brand Milk Chocolates
"KISS-ME" CANDY ROSES
Heat oven to 350*F. Line
13 x 9 x 2-inch baking pan with heavy-duty foil; grease and flour
sides and bottom of foil.
Combine butter, sugar,
eggs and vanilla in large bowl; beat on high speed of mixer 3
minutes.
Stir together flour, cocoa,
baking soda, salt and baking powder; add alternatively with water
to butter mixture, beating until well blended. Pour batter into
prepared pan.
Bake 30 to 35 minutes
or until wooden pick inserted in center comes out clean. Cool
15 minutes; remove from pan to wire rack. Peel off foil; cool
completely.
Repeat procedure for second
layer. Freeze cake layers at least three hours for easier cutting
and handling.
Cut paper pattern in bell
shape. Place pattern on top of one layer; cut shape. Transfer
layer to serving plate or tray. Place pieces, cut from top outer
edges, at lower side of cake to form bell lip. Frost top of layer.
Cut bell shape from second layer; place on top of first layer.
Frost entire cake. Remove wrappers from chocolates; garnish cake
as desired. Place "KISS-ME" CANDY ROSES at top of cake.
