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Rhapsody Chocolate Cake

1 (6-ounce) HERSHEY'S SPECIAL DARK Bar, HERSHEY'S Milk Chocolate Bar, SYMPHONY Milk Chocolate Bar, or HERSHEY'S SYMPHONY Milk Chocolate Bar With Almonds & Toffee Chips, broken into pieces
1/2 cup butter or margarine, softened
1 cup boiling water
2 cups all-purpose flour
1 1/2 cups granulated sugar
1/2 cup HERSHEY'S Cocoa
2 teaspoons baking soda
1 teaspoon salt
2 large eggs
1/2 cup dairy sour cream
1 teaspoon vanilla extract

Vanilla Glaze (recipe follows)

1. Heat oven to 350°F. Grease and flour 12-cup fluted tube pan.
2. Stir together chocolate bar pieces, butter and boiling water until chocolate is melted.
3. Stir together flour, sugar, cocoa, baking soda and salt in large bowl; gradually add chocolate mixture, beating until thoroughly blended. Add eggs, sour cream and vanilla; blend well. Pour batter into prepared pan.
4. Bake 55 to 60 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pan to wire rack. Cool completely.
5. Drizzle Vanilla Glaze over cake.

Makes 10 to 12 servings.

Vanilla Glaze: Place 1/4 cup butter or margarine in medium microwave-safe bowl. Microwave at HIGH (100%) 30 seconds or until melted. Gradually stir in 2 cups powdered sugar, 2 to 3 tablespoons hot water and 1 teaspoon vanilla extract; beat with whisk until smooth and slightly thickened. Makes about 1 1/4 cups glaze.

Recipe courtesy of the Hershey Kitchens, and reprinted with permission of The Hershey Company. © The Hershey Company.

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