For the chocoholic Dad
MANILA, Philippines - Dad wears many hats. He can be your basketball coach and driving instructor.
When Mom isn’t around, he can play chef, nanny and tutor rolled into one! And if the sink is clogged or the car won’t start, he can be both plumber and mechanic.
Dad can even be your personal bodyguard when the situation calls for it.
For all the roles Daddies play, why not thank them with the first word of pure happiness? Say it with a Hershey’s Firecracker Cake.
HERSHEY’S FIRECRACKER CAKE
Ingredients:
4 eggs, separated
1/2 cup plus 1/3 cup granulated sugar, divided
1 tsp vanilla extract
1/2 cup all-purpose flour
1/3 cup Hershey’s Cocoa
1/4 tsp baking powder
1/4 tsp baking soda
1/8 tsp salt
1/3 cup water
powdered sugar
1 cup cherry pie filling
1 tub (8 oz.) frozen whipped topping, thawed and divided
Hershey’s Kisses Milk Chocolate, Hershey’s Hugs Chocolates, Hershey’s Miniatures Chocolate Bars
Blueberries, raspberries, halved strawberries
1 pc red licorice stick
Procedure:
1. Heat oven to 375oF. Line a 15 1/2 x 10 1/2 x 1-inch jelly roll pan with foil; generously grease foil.
2. Beat egg whites in a large bowl until foamy. Gradually add 1/2 cup granulated sugar, beating until stiff, peaks form.
3. Beat egg yolks and vanilla in a small bowl on a high-speed mixer for about 3 minutes. Gradually add remaining 1/3 cup of granulated sugar. Continue beating for 2 minutes. Combine flour, cocoa, baking powder, baking soda and salt. Add to the egg yolk mixture alternately with water on low speed, beating just until the batter is smooth.
4. Fold chocolate mixture gradually into the egg whites; spread evenly in a prepared pan.
5. Bake 12 to 15 minutes or until the top springs go back when touched lightly in the center. Immediately loosen cake from the edges of the pan; invert onto a towel sprinkled with powdered sugar. Carefully remove foil. Immediately roll cake in a towel, starting from the narrow end. Place on a wire rack to cool.
6. Unroll the cake and remove the towel. Spread with pie filling and 1 1/2 cups whipped topping; roll the cake again. Frost with the remaining whipped topping. Arrange the candies and fruits on the frosted cake so that they form stripes around the cake. Insert the red licorice stick on one end to make the “wick” of your fire cracker cake. Refrigerate until serving time.
Serves 8 to 10.
