Zutaten für Chocolate Kiss Coffee Cake
- 1 (10 ounce) can refrigerated biscuits
- 20 Hershey's Kisses
- ½ cup granulated sugar
- 1 teaspoon ground cinnamon
- ¼ cup margarine
- ¼ cup butter
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Zubereitung von Chocolate Kiss Coffee Cake
- Preheat oven to 375°F (190°C). Grease a 9x5 inch loaf pan.
- Gently flatten each biscuit with your hand.
- Place one Hershey's Kiss in the center of each flattened biscuit.
- Bring the edges of the biscuit up and around the Kiss, completely enclosing it. Pinch the edges to seal tightly.
- Roll each biscuit ball gently between your palms to create a smooth, round shape.
- In a small bowl, combine the granulated sugar and ground cinnamon.
- Melt the butter and then roll each biscuit ball in the melted butter, ensuring it's coated evenly.
- Next, roll the buttered biscuit ball in the cinnamon-sugar mixture, coating completely.
- Arrange the coated biscuit balls in the prepared loaf pan, creating layers.
- Bake for 18-20 minutes, or until the biscuits are golden brown and the Kisses are melted and gooey.
- Let the cake cool in the pan for 1 minute before inverting it onto a wire rack to cool completely.
- Serve warm and enjoy!
Nutrition Information (Approximate per serving)
Sodium
95 g
Sugar
172g
Fat
53g
Carbs
38g
