CeLeBrAtIoN ChOcOlAtE CaKe

Ingredients:

• 3/4 cup HERSHEY'S Cocoa
• 1 cup boiling water
• 1/2 cup (1 stick)plus 2 tablespoons butter or margarine
• 2 cups sugar
• 3 eggs
• 1 teaspoon vanilla extract
• 1-3/4 cups all-purpose flour
• 1-1/2 teaspoons baking soda
• 1/4 teaspoon salt
• 3/4 cup milk
• 1/4 cup dairy sour cream

Directions:

1. Heat oven to 350�F. Grease three 9-inch round baking pans. Line bottoms with wax paper; grease and flour paper. Mix cocoa with boiling water in small bowl; stir until smooth. Set aside to cool.

2. Beat butter and sugar in large bowl until fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Gradually add cocoa mixture, beating well.

3. Stir together flour, baking soda and salt; add alternately with milk and sour cream to butter mixture, beating until blended. Pour batter into prepared pans.

4. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes. Remove from pans to wire racks; carefully peel off wax paper. Cool completely. Frost as desired. 10 to 12 servings.

BlAcK MaGiC CaKe

Ingredients:

• 2 cups sugar
• 1-3/4 cups all-purpose flour
• 3/4 cup HERSHEY'S Cocoa
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 2 eggs
• 1 cup buttermilk or sour milk*
• 1 cup strong black coffee OR 2 teaspoons powdered instant coffee plus 1 cup boiling water
• 1/2 cup vegetable oil
• 1 teaspoon vanilla extract

Directions:

1. Heat oven to 350�F. Grease and flour two 9-inch round baking pans or one 13x9x2-inch baking pan.

2. Stir together sugar, flour, cocoa, baking soda, baking powder and salt in large bowl. Add eggs, buttermilk, coffee, oil and vanilla; beat on medium speed of mixer 2 minutes (batter will be thin). Pour batter evenly into prepared pans.

3. Bake 30 to 35 minutes for round pans, 35 to 40 minutes for rectangular pan or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost as desired. Yields 10 to 12 servings.

* To sour milk: Use 1 tablespoon white vinegar plus milk to equal 1 cup.

ApPlE PiE ChOcOlAtE BrOwNiE CaKe

Ingredients:

• APPLE TOPPING(recipe follows)
• 1 cup all-purpose flour
• 2/3 cup sugar
• 1/4 cup HERSHEY'S Cocoa or HERSHEY'S SPECIAL DARK Cocoa
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 3/4 cup water
• 2/3 cup shortening
• 1 egg
• 1 teaspoon vanilla extract
• Whipped topping or ice cream

Directions:

1. Prepare APPLE TOPPING. Heat oven to 375°F. Grease and flour 9-inch square baking pan.

2. Stir together flour, sugar, cocoa, baking powder and salt in medium bowl. Add water, shortening, egg and vanilla; beat until smooth and well blended. Spread into prepared pan. Carefully spoon APPLE TOPPING evenly over chocolate batter to within 1/2-inch from edges; DO NOT STIR.

3. Bake 35 to 40 minutes or until chocolate is set and cake-like. Cool completely in pan on wire rack; cut into squares. Serve topped with whipped topping or ice cream, if desired. 8 to 10 servings.

APPLE TOPPING: Stir together 1 can (20 oz.) apple pie filling, 1/2 teaspoon lemon juice and 1/2 teaspoon ground cinnamon in small bowl.

AlL ChOcOlAtE BoStOn CrEaM PiE

Ingredients:

• 1 cup all-purpose flour
• 1 cup sugar
• 1/3 cup HERSHEY'S Cocoa
• 1/2 teaspoon baking soda
• 6 tablespoons butter or margarine, softened
• 1 cup milk
• 1 egg
• 1 teaspoon vanilla extract
• CHOCOLATE FILLING(recipe follows)
• SATINY CHOCOLATE GLAZE(recipe follows)

Directions:

1. Heat oven to 350�F. Grease and flour one 9-inch round baking pan.

2. Stir together flour, sugar, cocoa and baking soda in large bowl. Add butter, milk, egg and vanilla. Beat on low speed of mixer until all ingredients are moistened. Beat on medium speed 2 minutes. Pour batter into prepared pan.

UlTiMaTe ChOcOlAtE BrOwNiEs

Ingredients:

• 3/4 cup HERSHEY'S Cocoa
• 1/2 teaspoon baking soda
• 2/3 cup butter or margarine, melted and divided
• 1/2 cup boiling water
• 2 cups sugar
• 2 eggs
• 1-1/3 cups all-purpose flour
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1 cup HERSHEY'S Semi-Sweet Chocolate Chips
• ONE-BOWL BUTTERCREAM FROSTING(recipe follows)

Directions:

1. Heat oven to 350�F. Grease 13x9x2-inch baking pan or two 8-inch square baking pans.

2. Stir together cocoa and baking soda in large bowl; stir in 1/3 cup butter. Add boiling water; stir until mixture thickens. Stir in sugar, eggs and remaining 1/3 cup butter; stir until smooth. Add flour, vanilla and salt; blend completely. Stir in chocolate chips. Pour into prepared pan.

3. Bake 35 to 40 minutes for rectangular pan, 30 to 35 minutes for square pans or until brownies begin to pull away from sides of pan. Cool completely in pan on wire rack. Frost with ONE-BOWL BUTTERCREAM FROSTING. Cut into squares. About 36 brownies.

ONE-BOWL BUTTERCREAM FROSTING

6 tablespoons butter or margarine, softened
2-2/3 cups powdered sugar
1/2 cup HERSHEY'S Cocoa
1/3 cup milk
1 teaspoon vanilla extract

Beat butter in medium bowl. Add powdered sugar and cocoa alternately with milk, beating to spreading consistency (additional milk may be needed). Stir in vanilla. About 2 cups frosting.

TrIpLe LaYeR ChOcOlAtE BaRs

Ingredients:

• 1-1/2 cups graham cracker crumbs
• 1/2 cup HERSHEY'S Cocoa, divided
• 1/4 cup sugar
• 1/2 cup (1 stick) butter or margarine, melted
• 1 can (14 oz.) sweetened condensed milk (not evaporated milk)
• 1/4 cup all-purpose flour
• 1 egg
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking powder
• 3/4 cup chopped nuts
• 2 cups (12-oz. pkg.) HERSHEY'S Semi-Sweet Chocolate Chips

Directions:

1. Heat oven to 350�F. Stir together graham cracker crumbs, 1/4 cup cocoa and sugar in medium bowl; stir in butter, blending well. Press mixture firmly on bottom of ungreased 13x9x2-inch baking pan.

2. Beat sweetened condensed milk, flour, egg, vanilla, baking powder and remaining 1/4 cup cocoa in small bowl. Stir in nuts. Spread evenly over prepared crust. Sprinkle chocolate chips over top.

3. Bake 25 minutes or until set. Cool completely in pan on wire rack. Cut into bars. Store tightly covered at room temperature. 24 to 36 bars.

SwEeThEaRt LaYeR BaRs

Ingredients:

• 1 cup (2 sticks) butter or margarine, divided
• 1-1/2 cups finely crushed unsalted thin pretzels or pretzel sticks
• 1 cup HERSHEY'S MINI KISSES Brand Milk Chocolates
• 1 can (14 oz.) sweetened condensed milk (not evaporated milk)
• 3/4 cup HERSHEY'S Cocoa
• 2 cups MOUNDS Sweetened Coconut Flakes, tinted pink*

Directions:

1. Heat oven to 350°F.

2. Put 3/4 cup butter in 13x9x2-inch baking pan; place in oven just until butter melts. Remove from oven. Stir in crushed pretzels; press evenly into bottom of pan. Sprinkle chocolates over pretzel layer.

3. Place sweetened condensed milk, cocoa and remaining 1/4 cup butter in small microwave-safe bowl. Microwave at HIGH (100%) 1 to 1-1/2 minutes or until mixture is melted and smooth when stirred; carefully pour over pretzel layer in pan. Top with coconut; press firmly down onto chocolate layer.

4. Bake 25 to 30 minutes or until lightly browned around edges. Cool completely in pan on wire rack. Cut into heart-shaped pieces with cookie cutters or cut into bars. About 36 bars.

* PINK COCONUT: Place 1 teaspoon water and 1/2 teaspoon red food color in small bowl; stir in 2 cups MOUNDS Sweetened Coconut Flakes. With fork, toss until evenly coated. Use immediately.

SuPrEmE ChOcOlAtE SaUcEpAn BrOwNiEs

Ingredients:

• 1 cup (2 sticks) butter or margarine
• 2 cups sugar
• 1/2 cup HERSHEY'S Cocoa
• 4 eggs, beaten
• 2/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 2 teaspoons vanilla extract
• 2 cups (12-oz. pkg.) HERSHEY'S Semi-Sweet Chocolate Chips
• 1/2 cup MAUNA LOA Macadamia Baking Pieces

Directions:

1. Heat oven to 350°F. Grease 13x9x2-inch baking pan.

2. Melt butter in medium saucepan over low heat. Add sugar and cocoa; stir to blend. Remove from heat. Stir in eggs. Stir together flour, salt and baking soda; stir into chocolate mixture. Stir in vanilla, chocolate chips and nuts. Spread in prepared pan.

3. Bake 30 to 35 minutes or until brownies begin to pull away from sides of pan and begin to crack slightly; do not underbake. Cool completely in pan on wire rack. Cut into bars. About 24 brownies.