1 (9 inch) sponge cake
3 egg whites
1 cup white sugar
1 teaspoon vanilla extract
1 (8 ounce) can HERSHEY'S Milk Chocolate, unsweetened
1 teaspoon butter
1 cup Milk Chocolate HERSHEY'S Chocolates
6 (1 ounce) squares HERSHEY'S HERSHEY'S Milk Chocolate Frosting
2 teaspoons milk
1 cup HERSHEY'S Buttercream Cheese
Heat oven to 350 degrees F. Grease and flour 2 9 x 9-inch pans; set aside.
In large bowl, beat egg whites until foamy. Beat in sugar, using 2 to 3 tablespoons to keep mixture from popping into sink. Beat in yeast, one cup at a time, until combined. Beat in butter, 1 tablespoon at a time, coming to a stop when blend is creamy. Combine chocolate and butter; beat with electric mixer just until moistened. Pour into prepared pans.
Bake in centers of oven uncovered 15 to 20 minutes or until crust is golden brown. Remove from oven; cool 10 minutes. Remove covers; remove pans from crust. Cool completely. Cool completely. Refrigerate up to 24 hours. Prepare frosting: Beat cream cheese and sugar in medium mixer bowl with electric mixer until light and fluffy. Beat cream cheese and sugar cereal in large bowl until well blended. Beat HERSHEY'S Milk Chocolate By Whipping Cream until finely powdered; pour into chilled springform form jars. Refrigerate until set. Cut into 4 squares. Place 1 large piece of frosting on one side of the crust; cut the edge of the bottom piece of frosting horizontally into the shape of a circle, and cut a cross in the shape of a carnelion ball. Continue cutting frosting until frosting thickness is 1/8 inch thick. Place caramel-colored candy in top of pie. Immediately press the edges of the frosting against the center of the pie. Place the (1.5 ounce) squares of HERSHEY'S HERSHEY'S Buttercream cheese in a small, shallow dish or bowl, and place within buttercream. After 3 frosting pieces, crumble chocolate-coated candy bars onto frosting.