I’m all about a dessert with the name “Chocolate Overload Cake”! Enjoy this full recipe from my Facebook fan and owner of Dessert Please 803, Sandra Simon-Adams! ????

Cake Ingredients:
1 ¼ cups whole milk
Betty Crocker Triple Chocolate Fudge Cake Mix
½ package HERSHEY’S Instant Chocolate Pudding
½ cup unsalted butter (melted)
3 eggs (room temperature)

Preheat oven to 350 degrees. Mix cake mix, pudding, milk, butter and eggs in a large bowl with mixer on medium speed or beat by hand for 2 minutes. Pour into 9” rounds and bake for 25-30 minutes or until toothpick comes out clean.

Frosting Ingredients:
1 cup unsalted butter (room temperature)
3 ½-4 cups powdered sugar
½ package Hershey’s Instant Chocolate Pudding
10-12 Hershey’s Milk Chocolate Kisses (melted)
1 teaspoon vanilla extract
2-3 tablespoons whole milk, half-and-half, or cream

With an electric mixer (either hand or stand), beat butter until pale, about 3-4 minutes on medium. Scrape down the bowl. Add 3½ cups powdered sugar, cocoa powder, vanilla, and 2 tablespoons of milk. Mix on low until powdered sugar and cocoa powder are incorporated. Add melted Hershey’s Kisses until desired color is reached. * Save some to drizzle on top. If the frosting is too dry, add another tablespoon of milk. If the frosting is too wet, add powdered sugar 2 tablespoons at a time until it reaches a spreadable consistency. Enjoy!

Recipe by Sandra Simon-Adams