4 squares Hershey’s semi-sweet chocolate
2 tablespoons butter
1 cup confectioner’s sugar
6 tablespoons milk
Yield: 12 Slices
- In heavy 1-quart saucepan over low heat, melt Hershey’s chocolate and butter.
- Remove from heat.
- With wire whisk, beat in confectioners’ sugar and milk until smooth and easy spreading consistency.
- After cake cools, cut into two equal layers and ice.
- To serve, garnish slices with Hershey’s chocolate syrup, whipping cream and Hershey’s Kisses.
Recipe from Charlie Gipe CEC AAC,
Executive Chef for Hershey Entertainment Complex