HERSHEY’S Lollipops

HERSHEY’S Lollipops

15 min

SKILL LEVEL : IntermediatePREP TIME : 15  Minutes


⅓ cup butter, at room temperature
¾ cup sugar
2 eggs
2 tablespoons sour cream
1 ½ cups all-purpose flour
2 tablespoons HERSHEY’S Natural Unsweetened Cocoa
1 ½ teaspoon baking powder
1 ½ teaspoon baking soda
1 teaspoon vanilla extract
Pinch of salt
½ cup HERSHEY’S Semi-Sweet Chocolate Baking Chips
¼ cup HERSHEY’S Syrup (Chocolate)


    - Preheat oven to 180 degrees Celsius
    - Beat butter with sugar in an electric mixer on a medium speed until creamy.
    - Add eggs, vanilla, milk, and sour cream and continue beating until well combined.
    - Mix flour with baking powder and baking soda, gradually add them to mixture.
    - Whisk until smooth cake batter is achieved.
    - Pour batter into rectangular baking tray, and bake for 35 minutes.
    - Cool completely; crumble the cake into fine texture.
    - Add HERSHEY’S Syrup (Chocolate) and HERSHEY’S Semi-Sweet Chocolate Baking Chips into crumbled cake and mix until moist.
    - Shape into small balls, push lollipop stick into balls and cover with sprinkles.

    Chef’s note:
    If you have an old cake you can use it for the same recipe.

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