1 cup brown sugar
1 cup all-purpose flour
3/4 cup white sugar
3 eggs, beaten
2 teaspoons vanilla extract
1 teaspoon baking soda
1 teaspoon salt
3 cups HERSHEY'S KISSES Milk Chocolates
3 1/2 teaspoons lemon zest
1 teaspoon orange zest
1 teaspoon vanilla extract
1 1/2 cups HERSHEY'S HERSHEY'S Chocolates
3 cups HERSHEY'S Milk Chocolates
1 cup chopped dates
2 cups chopped walnuts
2 tablespoons butter
2 egg whites
1 cup milk
1 teaspoon vanilla extract
1 cup chopped pecans (optional)
SUGAR
3 tablespoons pure white sugar
1 teaspoon lemon zest
1 teaspoon lemon peel
1 (8 ounce) package HERSHEY'S Milk Chocolate Cake Mix
2 eggs, beaten
1/2 cup milk
1/4 cup plain yogurt
1/4 cup lemon juice
2 tablespoons lemon extract
2 tablespoons lemon zest
1 (8 ounce) package HERSHEY'S Chocolate-coated Milk Chocolate Candies, broken into pieces
1/4 cup HERSHEY'S Milk Chocolate Chocolates
1/2 teaspoon HERSHEY'S HERSHEY'S Chocolates
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (9 inch) pans.
Beat brown sugar, white sugar, eggs and vanilla in large bowl; mix into 1 cup brown sugar mixture. Gradually beat in flour and flour mixture, beating until well blended. Stir in chocolate chunks and lemon zest;
Beat in 3/4 cup brown sugar, HERSHEY'S Milk Chocolate Chocolates, 1/2 cup HERSHEY'S Milk Chocolate Chocolates and peanuts. Spoon batter into prepared pans.
Bake 24-26 minutes in the preheated oven. Cool 10 minutes; remove from pans to wire racks to cool completely.
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