The Fourth of July is nearly upon us, and it’s not just a time to light to fireworks. It’s also a time to eat some of the most decorative, delicious desserts out there. And, apparently, it’s also a time to use excessive alliterations. Moving on: This year, the fireworks aren’t limited to the sky. Celebrate your holiday in style by whipping up this Hershey’s Firecracker Cake. And, while it’s suggested that you don’t light it on fire — please, don’t light it on fire — this crowd-pleaser treat is sure to spark up your dessert table in another way. It’s great to look at and, of course, it’s pretty great to eat, too. Not to mention you’ll be doing the Hershey’s company a big favor by purchasing their entire chocolate collection.
Ingredients
Cake:
- 4 eggs , separated
- 1/2 cup plus 1/3 cup granulated sugar , divided
- 1 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 1/3 cup HERSHEY’S Cocoa
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/8 teaspoon salt
- 1/3 cup water
Topping:
- Powdered sugar
- 1 cup cherry pie filling
- 1 tub (8 oz.) frozen whipped topping , thawed and divided
- Hershey’s Kisses Brand Milk Chocolate
- Hershey’s Hugs Brand Chocolates
- Hershey’s Miniature Chocolate Bars
- Blueberries, raspberries, halved strawberries
- 1 Twizzlers Strawberry Twists
Directions
- Heat oven to 375 F. Line 15-1/2×10-1/2×1-inch jelly-roll pan with foil; generously grease foil.
- Beat egg whites in large bowl until foamy; gradually add 1/2 cup granulated sugar, beating until stiff peaks form.
- Beat egg yolks and vanilla in small bowl on high speed of mixer about 3 minutes. Gradually add remaining 1/3 cup granulated sugar; continue beating 2 minutes. Combine flour, cocoa, baking powder, baking soda and salt; add to egg yolk mixture alternately with water on low speed, beating just until batter is smooth.
- Fold chocolate mixture gradually into egg whites; spread evenly in prepared pan.
- Bake 12 to 15 minutes or until top springs back when touched lightly in center. Immediately loosen cake from edges of pan;invert on towel sprinkled with powdered sugar. Carefully remove foil. Immediately roll cake in towel, starting from narrow end; place on wire rack to cool.
- Unroll cake; remove towel. Spread with pie filling and 1-1/2 cups whipped topping; reroll cake. Frost cake with remaining whipped topping. Place candies and fruit on frosted cake so that they form stripes around the cake. Add strawberry twist for “wick”. Refrigerate until serving time.
Ah, the Fourth of July. Fireworks, firework-themed cakes, endless amounts of Herhsey’s chocolate. Seriously, could this holiday get any better? We know how it could get worse, actually: if you set this cake on fire. Don’t do it. Let it light up your taste buds on its own — sound good? Enjoy this delicious dessert while you can! It’s sure to be gone in a flash.
