Orange Chocolate Gooey Cake

Prep: 15 minutes; Bake: 38 minutes; Serves: 8 to 10


1 box yellow cake mix

2 large eggs

1/2 cup canola oil

1 teaspoon pure vanilla extract

4 Clementines, zested and juiced

1/2 cup sour cream

25 Hershey's Kisses

1-1/4 cup graham cracker crumbs

1/2 cup butter, melted

2 tablespoons cocoa powder

2 tablespoons granulated sugar

1 container chocolate frosting (or homemade*)


Preheat the oven to 350 degrees. In a small bowl, mix together the graham cracker crumbs, butter, sugar and cocoa powder. Press the mixture into the bottom of a 10" spring-form pan, and top with 10 Hershey's Kisses. Bake for 8 minutes - the chocolate won't be all the way melted, but that's okay.

Meanwhile, in a medium mixing bowl, combine the cake mix and the zest. In a large measuring cup, whisk together the oil, eggs, vanilla and Clementine juice. Add the liquid mixture to the cake mix, and stir until just combined, then fold in the sour cream.

Pour the batter over the crust and use a rubber spatula to smooth it out. The slightly-melted Hershey's Kisses will incorporate with the batter just enough to get a head start before you bake it.

Top with the remaining 15 Hershey's Kisses, taking care to gently press them down into the batter about half way.

Bake for about 35 minutes, or until top is golden. Add the frosting in one layer on top while the cake is still warm (the hotter the better!) - it will sink into the middle some, so go heavier in the center. You want this to happen. Refrigerate until ready to serve.

*Homemade Rich Chocolate Frosting

(adapted from the Hershey's Cocoa Powder recipe)


1/2 cup butter, melted

3/4 cup unsweetened cocoa powder

1 cup powdered

2 cups granulated sugar

1/3 cup milk

2 teaspoons vanilla 

1 tablespoon coffee


Combine the butter and cocoa powder. Add the sugars and the milk alternately, incorporating each ingredient fully after its addition with a hand mixer. Mix in the vanilla and the coffee, beating until smooth. Use immediately; makes about 2 cups.


(a)Musing Foodie / March 2012