Chocolate Mini Kisses Truffle Cake

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"This extra-rich chocolate cake is frosted with cocoa whipped topping and sprinkled with miniature chocolate chips." — HersheysKitchens.com

Heat oven to 425 F. Grease bottom of 9-inch springform pan.
Melt butter in medium microwave-safe bowl; add 3/4 cup cocoa and 1 cup sugar, stirring until well blended. Cool 5 minutes.
Stir in flour and vanilla; add egg yolks, beating well after each addition. In medium bowl, beat egg whites with remaining 1 tablespoon sugar until soft peaks form; gradually fold into chocolate mixture with baking pieces. Spoon batter into prepared pan.
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.
Cover; refrigerate at least 6 hours. Sift cocoa over whipped topping; stir until well blended. Garnish cake with chocolate topping. Cut cake while cold; garnish with additional baking pieces. 10 servings.

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* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Chocolate Mini Kisses Truffle Cake

Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories: 464
Calories from Fat: 291

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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