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Strawberry Dream
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Print This Delicious and Healthy Chocolate Mini Kisses Truffle Cake Recipe

Chocolate Mini Kisses Truffle Cake Recipe

A practically flour less fudge chocolate cake that has the taste and texture of a chocolate truffle.

1 1/4 cups Butter
3/4 cup Hershey's special dark cocoa
1 cup plus 1 Tb Granulated sugar, divided
1 Tb All purpose flour
2 tsp Vanilla extract
4 large Eggs, separated
1 cup Hershey's chocolate mini kisses
2 tsp Hershey's special dark cocoa

1 (8 oz. tub) Whipped topping thawed


Oven Temp ~ 425°
Baking Time ~ 15 to
Pan Type ~ 9-inch springform pans
Preheat oven, grease the bottom of cake pan.

Melt butter in medium microwave-safe bowl;
add 3/4 cup cocoa and 1 cup sugar, stirring until well blended. Cool for 5 minutes.
Stir in flour and vanilla, add egg yolks one at a time beating well after each addition.
Beat egg whites with remaining 1 tablespoon sugar in a medium bowl until soft peaks form, gradually fold into chocolate mixture. Add chocolates. Spoon batter into prepared pan.
Bake just until edges are firm (1-inch circle in center will be soft).
With a spatula, loosen cake from side of pan. Cool completely on wire rack, remove side of pan.
Cover and refrigerate at least 6 hours.
Sift 2 teaspoons cocoa over whipped topping, stir until well blended.
Garnish Chocolate Mini Kisses Truffle cake with chocolate topping.
Cut cake while cold, garnish with additional chocolates.

Serves 12
Nutrition facts:
Serving Size 86 g
Calories 337
Calories from Fat 237
Total Fat 26.3g 41%
Saturated Fat 15.7g 79%
Cholesterol 128mg 43%
Sodium 255mg 11%
Total Carbohydrates 25.5g 8%
Dietary Fiber 2.1g 9%
Sugars 20.8g
Protein 4.2g
Vitamin A 16% • Vitamin C 0% • Calcium 4% • Iron 4%



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User Comments

GO AHEAD AND BAKE,

Did you say you're on a diet?
No desserts for 20 years?
Do you pass the cake and candy sections
With some heartfelt sighs and tears?

Go ahead !! Bake those gooey
Sticky sweet forbidden things.
But first put on your jogging outfit.
Your tennis shoes and exercise fling.

Run in place while stirring;
Time your cakes with jumping jacks.
Ten deep knee bends between ingredients.
Use that kitchen for a workout track.

And when you're out of breath and panting.
Pot holders around your prize.
Jog to the nearest 90 pound neighbor
And leave her your 1000 calorie surprise!

Nothing says "I Love You" more than a surprise dessert made from one of our homemade cake recipes.

Recipes for Cakes
Suppling Tips for Healthy Homemade Cakes

When Baking with Butter:

Room temperature butter in the cake batter is one of the biggest cake baking mistakes. In fact, butter must be below 68° to trap air molecules and build structure. Otherwise, the fat will liquefy and the cake will be flat. To get “cool” butter, cut the chilled butter into chunks and let it sit in a bowl for 5 minutes before beating.

When Mixing Cake Batter:

You cannot over beat the eggs, sugar and butter, but you can over beat the flour. If you do, gluten will form and you will be making a quick bread instead of layer cake. Beat the flour just until there are no visible signs of dry flour, but not until the batter is completely smooth.

Cake Flour:

Cake flour is milled from soft wheat that has a lower gluten content and higher starch content than all-purpose flour. It helps to ensure a fluffy texture in cakes and pastries. A substitute for cake flour is to use all-purpose flour, but reduce the amount by 2 tablespoons per cup.

Green Food:

The food choices that we make every day have a profound effect on the environment. From farm to spoon, growing our food, processing it and transporting it all use tremendous amounts of energy, water and chemicals. By making just a few small changes in our eating and buying habits, we can greatly reduce this impact. When we eat green, we help the environment by reducing global warming pollution and help ourselves by eating fresh and healthy food. Eat local from farmers in your own neighborhood!