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Pina Colada Rum Cake Recipe

Ingredients

1 cup margarine

1 cup brown sugar

1 cup white sugar

1 cup HERSHEY'S Cocoa

2 eggs

1 teaspoon vanilla extract

1 cup HERSHEY'S Cocoa

1 cup HERSHEY'S Milk Chocolate-Mousse Glaze

2 cups milk

1 1/2 cups flaked coconut

1/2 cup white chocolate chips

1/4 cup butter

1 cup vanilla praline

1 cup HERSHEY'S Moon Bars (optional)

1 cup HERSHEY'S Milk Chocolate Mousse

1/2 cup HERSHEY'S Milk Chocolate-Mousse Glaze

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 3-inch round pans.

Combine margarine, brown sugar, white sugar and cocoa; beat well. Beat in eggs and vanilla extract.

Pour mixture into prepared pans. Bake in preheated oven for 60 minutes. Cool completely before frosting.

To make the Frosting: In large mixing bowl, mix cocoa, HERSHEY'S Milk Chocolate-Mousse Glaze, and butter until smooth, then beat in chocolate chips and butter until evenly blended. Stir and apply to cake.

To cut chocolate icing into squares: Line molding with an 8-inch square of waxed paper. Cut squares 8 inches in width. Place square over waxed paper. Fill molding with 1/2 cup cocoa mixture. Pour chocolate inside molding. Refrigerate 2 hours or overnight, or until chocolate is set. Refrigerate remaining chocolate ice cream.

To make chocolate glaze: In small bowl, mix macaroni and cappuccino. Add cocoa mixture, chocolate, cocoa and 1 cup HERSHEY'S Milk Chocolate Mousse Glaze. Refrigerate for 15 minutes.