Ingredients:
* 1 cup water
* 1 cup (2 sticks) butter or margarine
* 1/3 cup HERSHEY'S Cocoa
* 2 cups all-purpose flour
* 2 cups sugar
* 1 teaspoon baking soda
* 1/2 teaspoon salt
* 3 eggs
* 3/4 cup dairy sour cream
* 3/4 cup caramel ice cream topping
* CHOCOLATE FROSTING(recipe follows)
* 1-1/3 cups (8-oz. pkg.) HERSHEY'S Milk Chocolate Baking Pieces Filled with Caramel
Directions:
1. Heat oven to 350 F. Grease and flour 13x9x2-inch baking pan.
2. Combine water, butter and cocoa in small saucepan. Cook over medium heat, stirring occasionally, until mixture boils; boil and stir 1 minute. Remove from heat; set aside.
3. Stir together flour, sugar, baking soda and salt in large bowl. Add eggs and sour cream; beat until well blended. Add cocoa mixture; beat just until blended (batter will be thin). Pour into prepared pan.
4. Bake 35 to 40 minutes or until wooden pick inserted in center comes out clean. Remove from oven. With large, two-pronged fork carefully pierce cake to bottom of pan, making rows about 1 inch apart covering length and width of cake. Spread caramel topping over warm cake. Cool completely in pan on wire rack.
5. Prepare CHOCOLATE FROSTING; carefully spread over top, covering caramel. Sprinkle baking pieces over frosting, pressing down lightly. Cut into squares. Cover; refrigerate leftover cake. 12 to 15 servings.
CHOCOLATE FROSTING: Beat 6 tablespoons softened butter or margarine in small mixer bowl until fluffy. Stir together 1/2 cup HERSHEY'S Cocoa and 2-2/3 cups powdered sugar. Gradually beat alternately with 1/3 cup milk into butter, beating to spreading consistency. Blend in 1 teaspoon vanilla extract. About 2 cups frosting.
