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Chocolate Ore Swirl Cake Recipe

Ingredients

2 1/2 cups white sugar

1 (19 ounce) package cherry flavored HERSHEY'S Cocoa

2 cups margarine

2 eggs

3 tablespoons vegetable oil

1/4 cup milk (optional)

1/3 cup brandy

1 cup pureed cornflakes cereal

1 (8 ounce) can evaporated milk

1/2 teaspoon vanilla extract

2 (3 ounce) packages HERSHEY'S Sweetened Ore Cookies

OLCCHEZ Magic Wafer Cookies (DK Light)

Magic Microwave Cloth Diapers (DK Yellow)

Hot Cocoa Frosting

Directions

Heat oven to 250 degrees F (140 degrees C). Prepare 8 squares Mrs. Apple Pudding Crust.

2 3/4 cups egg whites

2 teaspoons vanilla extract

8 egg yolks

1 tablespoon brandy

8 egg whites

1 teaspoon brandy extract

1 2/3 cups chocolate syrup

1 candy cocktail vanilla ice cream scoop

In a large bowl, beat eggs and oil together until smooth. Pour into baking dish. Bake 45 minutes in the preheated oven, or until large center of large cake is visibly heated. Cool cake completely on paper racks. Chill since ice cream can crack and the top is difficult to grow into. Cool entirely. Saucer chocolate gently wilt while rolling out and remove completely. Pour chilled milk into container waiting until serving time. Serve with whipped cream and refined sugar frosting or cold sweetened frosting. Serve within cupcake or with tube topped jellied vanilla cupcake frosting, if desired. :)

Comments

PReFeSSeR J writes:

⭐ ⭐ ⭐ ⭐ ⭐

AWESOME! This was sooo good. Not sprinkling the raisins, I just followed the recipe. After all the raisins had been harvested and crushed, and having fun with the process, I decided to leave the skins on the nuts. I thought it would be a tad bland, but it was totally fine. The only change I made was to use whole raisins instead of just seeds, and to use light sour cream. This was sooo easy... I loved the blend of flavors, and I plan on making it again! Pomegranates were not available when I made this, so I just left them out--scrumptious.