Once upon a time there were two high school girls. They had known each other for years, but had never been very close. Both worked at a local nonprofit organization and got stuck organizing a social gathering for the organization.
The social gathering was a lot of work to plan and it was a blast to attend. The two girls bonded throughout the process and they became completely inseparable. They found out that they had very complementary personalities and almost identical senses of humor. For the remainder of high school, they spent as much time as possible together. They were the definition of best friends.
However, high school ended and they had decided on schools that were on opposite sides of the state. It was really hard on both of them. Although they no longer got to spent a lot of time together, they still maintained a relationship and hung out over breaks.
Three years into college, they still consider each other a best friend.
I thought that little story was important background info before I discuss this cake. I made this cake for that girl’s birthday. Her birthday was actually at the end of November, but we didn’t have a chance to get together until this week. Hey, who would complain, she got multiple birthday celebrations! 😉
Mackenzie, the girl from the story, is a wonderful friend and I really enjoyed making this cake for her. She seemed to like it and it was really great to spend some time with her.
Hershey’s Kisses Birthday Cake
– 2 c sugar
– 1 3/4 c AP flour
– 3/4 c cocoa
– 1 1/2 t baking powder
– 1 1/2 t baking soda
– 1 t salt
– 2 eggs
– 1 c milk
– 1/2 c vegetable oil
– 2 t vanilla extract
– 1 c boiling water
– vanilla buttercream frosting
– hershey’s kisses
Heat oven to 350 degrees. Grease and flour two 9″ round baking pans or one 13x9x2″ pan.
Stir together sugar, flour, cocoa, baking powder, baking soda, and salt in large bowl. Add eggs, milk, oil and vanilla; beat w/ electric mixer on medium speed for 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pan.
Bake 30-35 minutes for round pans, 35-40 minutes for rectangular pans or until toothpick comes out clean. Cool 10 minutes, turn onto wire racks. Cool completely. Prepare vanilla buttercream frosting.
Vanilla Buttercream Frosting
– 1/3 c butter or margarine, softened
– 4 c powdered sugar, divided
– 3-4 T milk
– 1 1/2 t vanilla extract
Beat butter with electric mixer on medium speed in large bowl with creamy. With mixer running, gradually add 2 cups powdered sugar, beating until well blended. Slowly beat in milk and vanilla. Gradually add remaining powdered sugar, beating until smooth. Add additional milk, if necessary, until frosting is desired consistency.
Frost cake. Remove wrappers from chocolates, garnish top and sides of cake with chocolates.