Categories: Cakes, Christmas, Winter, sweets

Ingredients

• 1/4 cup butter, softened
• 1-2/3 cups packed brown sugar
• 4 egg whites
• 2 eggs
• 3/4 cup strong brewed coffee
• 1/2 cup vanilla yogurt
• 1/4 cup canola oil
• 1 tablespoon vanilla extract
• 1/4 teaspoon peppermint extract
• 3-1/2 cups all-purpose flour
• 3/4 cup HERSHEY®’S Cocoa
• 1-1/2 teaspoons baking soda
• 1/2 teaspoon salt
• 1-1/2 cups buttermilk
• 1 cup (6 ounces) HERSHEY’®S Mini Chips Semi-Sweet Chocolate Chips
• TOPPING:
• 1/3 cup vanilla or white chips
• 3 tablespoons crushed candy canes

Directions

1. In a large bowl, beat butter and brown sugar until crumbly, about 2 minutes. Add the egg whites, eggs, coffee, yogurt, oil and extracts until blended.

2. Combine the flour, cocoa, baking soda and salt; add to the creamed mixture alternately with buttermilk, beating well after each addition. Fold in chocolate chips.

3. Transfer to three 8-in x 4-in. loaf pans coated with cooking spray. Bake at 350° for 50-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

4. For topping, in a microwave, melt vanilla chips; stir until smooth. Drizzle over loaves. Sprinkle with crushed candies. Yield: 3 loaves (12 slices each).

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