HERSHEY'S Gridiron Cake

Name: HERSHEY'S Gridiron Cake Recipe | Hersheyland
Prep time: 55 min
Total time: 240 min
Yield: 1 cake
Ingredients: 1 can ready-to-spread vanilla frosting creamy (16 oz), divided; 1 tsp HERSHEY'S Cocoa or HERSHEY’S SPECIAL DARK Cocoa; food color, green, red and yellow; 1-2/3 cups HERSHEY'S Premier White Creme Chips; 1 package REESE'S PIECES Candies (8 oz); 11 HERSHEY'S KISSES Brand Milk Chocolates; 11 REESE'S Peanut Butter Cup Miniatures; 3 HERSHEY'S HUGS Brand Candies; 6 ROLO® Creamy Caramels in Chocolate Candy; 2 Floral craft wire (7 inches length); 2 TWIZZLERS Rainbow Twists; 1 cup water; 1 cup butter or margarine (2 sticks); 1/2 cup HERSHEY'S Cocoa; 2 cups sugar; 1-3/4 cups all-purpose flour; 1 tsp baking soda; 1/2 tsp salt; 3 eggs; 3/4 cup dairy sour cream

Details

Timing
Timing
Total:: 4 Hr.
Bake:: 25 Min.
Prep:: 55 Min.
Skill Level:: Beginner
Yields:: 1 cake

Whether you're prepping for the big game or wanting an extra-special treat for the football fanatic in your life, this HERSHEY'S Gridiron Cake is ready to impress. Picture this: The turf is creamy vanilla frosting dyed green, while the starting lineup features REESE'S Peanut Butter Cup Miniatures vs. HERSHEY'S KISSES Candy — and it just keeps getting better. Follow this step-by-step gridiron cake recipe to create the ultimate touchdown for your tastebuds. Game day doesn’t get any more delicious than this! Making a cake for a basketball lover or for an end-of-season basketball party? Look no further than the Hershey Basketball Court Cake.

Ingredients & Directions

Prep Time: 55 minutes
Bake Time: 25 minutes
Cool Time: 2 hours

Ingredients

1 can

ready-to-spread vanilla frosting creamy (16 oz), divided
1 tsp

HERSHEY'S Cocoa or HERSHEY’S SPECIAL DARK Cocoa
food color, green, red and yellow
1-2/3 cups

HERSHEY'S Premier White Creme Chips
1 package

REESE'S PIECES Candies (8 oz)
11

HERSHEY'S KISSES Brand Milk Chocolates
11

REESE'S Peanut Butter Cup Miniatures
3

HERSHEY'S HUGS Brand Candies
6

ROLO® Creamy Caramels in Chocolate Candy
2

Floral craft wire (7 inches length)
2

TWIZZLERS Rainbow Twists
HERSHEY'S Gridiron Cake
1 cup

water
1 cup

butter or margarine (2 sticks)
1/2 cup

HERSHEY'S Cocoa
2 cups

sugar
1-3/4 cups

all-purpose flour
1 tsp

baking soda
1/2 tsp

salt
3

eggs
3/4 cup

dairy sour cream

READY TO MAKE THIS?

Step-By-Step Directions

Equipment Needed 

Baking Pan

Mixer

Mixing Bowl

Oven

Saucepan

Wire Rack

Stovetop

Measuring Cups

Prepare HERSHEY'S Gridiron Cake. For chocolate frosting, stir cocoa into 1/3 cup frosting; stir until smooth. Set aside 2 tablespoons chocolate frosting. Tint 1/3 cup frosting orange with 1 drop red food color and 2 drops yellow food color; stir until blended. Tint remaining frosting green with 2 or 3 drops green food color; stir until blended.

Mark "end zones", 2 inches wide at each end of cake, using wooden pick; frost one end zone with chocolate frosting and the other end zone with orange frosting. Frost the area between end zones with green frosting; mark 5 yard lines with wooden pick. Place white creme chips all across cake on yard lines.

Use white creme chips to spell out "HERSHEY'S" on chocolate end zone; use brown REESE'S PIECES on the goal line. Use yellow REESE'S PIECES to spell out "REESE'S" on orange end zone. Use orange REESE'S PIECES on the goal line.

Remove wrappers from chocolates and peanut butter cups. Arrange teams on cake playing field, using HERSHEY'S KISSES Milk Chocolates as one team and peanut butter cups as second team. Place HERSHEY'S HUGS Candies as referee officials on the field.

Unwrap caramel candies. Make goal posts* in the middle of each goal line on each side of the field by using reserved chocolate frosting to stack and "glue" together 3 caramel candies. Insert floral wire into each twist, bending wire and twist to form "U" shape for goal posts. "Glue" this section with frosting to top of each stack of ROLO^® caramel candies and anchor with portion of wooden pick pushed into top of each stack.

Gridiron Cake:

Heat oven to 350°F. Grease and flour 15-1/2 x10-1/2x1-inch disposable foil baking pan or jelly-roll pan.
Combine water, butter and cocoa in medium saucepan. Cook over medium heat, stirring occasionally, until mixture boils. Boil 1 minute. Remove from heat; set aside.
Stir together sugar, flour, baking soda and salt in large bowl. Add eggs and sour cream; beat until blended. Add cocoa mixture; beat just until blended (batter will be thin). Pour into prepared pan.
Bake 25 to 30 minutes or until wooden pick inserted in center comes out clean. Cool cake in pan on wire rack.

Additional questions?

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