Thursday, April 19, 2007

ChOcOlAtE GoNe FiShInG CaKe




Ingredients:

  • 3/4 cup (1-1/2 sticks) butter or margarine, softened
  • 1-2/3 cups sugar
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 2/3 cup HERSHEY'S Cocoa
  • 1-1/4 teaspoons baking soda
  • 1 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1-1/3 cups water
  • 1 to 2 cans (16 oz. each) vanilla frosting
  • Blue and yellow food colors
  • Garnishes such as fish-shaped crackers, fish-shaped candies, pull and peel licorice and candy-coated peanut butter pieces

Directions:


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


2. Combine butter, sugar, eggs and vanilla in large bowl; beat on high speed of mixer 3 minutes. Stir together flour, cocoa, baking soda, salt and baking powder; add alternately with water to butter mixture, beating until blended. Pour batter into prepared pan.


3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pan to wire rack. Cool completely.


4. Add blue food color to about 1/2 cup frosting; add yellow food color to about 1 tablespoon frosting; set aside. Frost top and sides of cake, if desired, with white frosting. Spread blue frosting to resemble water over white frosting at bottom one-third of cake. Yellow frosting will be used to create the sun; garnish with yellow candy-coated peanut butter pieces. Garnish cake to resemble fishing scene using suggested garnishes. 12 to 15 servings.


ChErRy GlAzEd ChOcOlAtE ToRtE







Ingredients:

  • 1/2 cup (1 stick) butter or margarine, melted
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 1/2 cup all-purpose flour
  • 1/3 cup HERSHEY'S Cocoa
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 package (8 oz.) cream cheese, softened
  • 1 cup powdered sugar
  • 1 cup frozen whipped topping, thawed
  • 1 can (21 oz.) cherry pie filling, divided

Directions:


1. Heat oven to 350°F. Grease bottom only of 9-inch springform pan.


2. Stir together butter, granulated sugar and vanilla in large bowl. Add eggs; using spoon, beat well. Stir together flour, cocoa, baking powder and salt; gradually add to egg mixture, beating until well blended. Spread batter into prepared pan.


3. Bake 25 to 30 minutes or until cake is set. (Cake is fudgey and will not test done.) Remove from oven; cool completely in pan on wire rack.


4. Beat cream cheese and powdered sugar in medium bowl until well blended; gradually fold in whipped topping, blending well. Spread over top of cake. Spread 1 cup cherry pie filling over cream layer; refrigerate several hours. With knife, loosen cake from side of pan; remove side of pan. Cut into wedges; garnish with remaining pie filling. Cover; refrigerate leftover dessert. 10 to 12 servings.