Hershey's Kisses Bundt Cake

• Vegetarian

• Refrigerated

  • 4 Eggs

• Baking & Spices

  • 1 box Chocolate cake mix
  • 1 small (3.9 ounce small box Chocolate pudding mix, instant dry
  • 30 Kiss chocolate
  • 4 cups Powdered sugar
  • 1/2 cup Sugar
  • 2 tsp Vanilla

• Oils & Vinegars

  • 3/4 cup Vegetable oil

• Dairy

  • 12 oz Cream cheese
  • 1/2 cup Sour cream

• Liquids

  • 3/4 cup Water

Found on chef-in-training.com

Description

Ingredients

• 1 box chocolate cake mix, dry not prepared
• 1 (3.9 ounce) small box instant chocolate pudding mix, dry
• ½ cup sugar
• ½ cup sour cream
• 4 eggs
• ¾ cup vegetable oil
• ¾ cup water
• 1 teaspoon vanilla
• 14 HERSHEY’S KISSES Chocolates, unwrapped
• 12 ounces cream cheese, softened
• 4 cups powdered sugar
• 1 teaspoon vanilla
• 16 HERSHEY’S KISSES Chocolates, unwrapped, more or less depending on how many pipes of frosting

Directions

• Preheat oven to 350 degrees F.
• In a large mixing bowl, combine cake mix, pudding mix, sugar, sour cream, eggs, oil, water and vanilla and mix for three minutes.
• Grease and flour bundt pan and pour batter evenly inside.
• Place 14 HERSHEY’S KISSES Chocolates in a circle evenly over the top of batter and bake at 350 degrees F for 40-45 minutes, until done and when cake springs back to the touch.
• Let sit in the pan for 3 minutes before turning it out. Cool on a wire cooling rack.
• Combine all ingredients for frosting and beat until smooth and creamy.
• Spoon frosting into a piping bag and pipe frosting over the top of cooled cake.
• Arrange the unwrapped HERSHEY’S KISSES Chocolates onto each piped strip of frosting.