ChOcOlAtE StRaWbErRy WhIpPeD CrEaM CaKe

Ingredients:

• 3 eggs
• 1 cup sugar
• 1/3 cup water
• 1 teaspoon vanilla extract
• 3/4 cup all-purpose flour
• 1/4 cup HERSHEY'S SPECIAL DARK Cocoa or HERSHEY'S Cocoa
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• STRAWBERRY WHIPPED CREAM FILLING(recipe follows)
• ROYAL GLAZE(recipe follows)

Directions:

1. Heat oven to 375°F. Grease 15-1/2x10-1/2x1-inch jelly-roll pan. Line with wax paper; grease paper.

2. Beat eggs in medium bowl on high speed until very thick and cream colored, about 5 minutes; gradually beat in sugar. Stir in water and vanilla.

3. Combine flour, cocoa, baking powder and salt; gradually add to egg mixture, beating just until blended. Pour into prepared pan.

4. Bake 10 to 13 minutes until wooden pick inserted in center comes out clean. Immediately invert pan onto linen towel sprinkled with powdered sugar; carefully peel off wax paper. Invert onto wire rack covered with wax paper. Cool completely.

5. Prepare STRAWBERRY WHIPPED CREAM FILLING. Cut cake into 4 equal rectangles, 10x3-1/2 inches. Divide filling into thirds and spread evenly on 3 rectangles, leaving 1 plain rectangle for top. Cover and refrigerate until firm. To assemble, stack layers on top of each other with plain cake layer on top. Top with ROYAL GLAZE; refrigerate until ready to serve. Cover; refrigerate leftover cake. 8 servings.

STRAWBERRY WHIPPED CREAM FILLING: Rinse, hull and slice fresh strawberries to equal 1 cup. Puree strawberries with 1/4 cup HERSHEY'S Strawberry Syrup until liquid in food processor or blender. Sprinkle 1 envelope unflavored gelatin over mixture. Let stand until gelatin is softened, about 5 minutes; puree again for several seconds.

Pour into medium microwave-safe bowl; microwave at HIGH (100%) 30 seconds to 1 minute, until mixture is hot, not boiling, and gelatin is dissolved. Cool to room temperature. Beat 1 cup (1/2 pt.) cold whipping cream until stiff; fold in strawberry mixture.

ROYAL GLAZE: Place 2/3 cup HERSHEY'S Semi-Sweet Chocolate Chips and 1/4 cup whipping cream in small microwave-safe bowl. Microwave at HIGH 30 seconds to 1 minute until chips are melted and mixture is smooth when stirred. Cool slightly until thickened, 5 to 10 minutes.

ChOcOlAtE StRaWbErRy ShOrTcAkEs

Ingredients:

• 2 cups all-purpose biscuit baking mix
• 1/3 cup sugar
• 1/4 cup HERSHEY'S Cocoa
• 1/2 cup milk
• 1/4 cup (1/2 stick) butter or margarine, melted
• 1 cup HERSHEY'S Semi-Sweet Chocolate Chips
• 6 cups sliced strawberries*
• 2 cups sweetened whipped cream(recipe follows)
• 1/4 cup fresh blueberries(optional)

Directions:

1. Heat oven to 400°F. Whisk together baking mix, sugar and cocoa in large bowl, breaking up lumps to blend. Add milk and butter, stirring just until combined. Add chocolate chips, mixing to distribute evenly.

2. Divide dough into 8 equal portions. Place on ungreased cookie sheet, spacing 2 inches apart. Flatten each portion to about 3/4-inch thickness.

3. Bake 12 to 15 minutes until springy to the touch. Remove from baking sheet to wire rack. Cool slightly.

4. Place each shortcake on an individual plate. Spoon strawberries over shortcakes; top with whipped cream. Spoon additional berries over whipped cream and sprinkle with blueberries, if desired. 8 servings.

SWEETENED WHIPPED CREAM: Combine 1 cup (1/2 pt.) cold whipping cream, 2 tablespoons sugar and 1/2 teaspoon vanilla extract in medium bowl; beat until soft peaks form. About 2 cups whipped cream.

* Sliced strawberries may be sweetened, if desired, by adding 2 to 3 tablespoons sugar to berries while shortcakes are baking.

ChOcOlAtE SqUaReS WiTh NuTtY CaRaMeL SaUcE

Ingredients:

• 1 cup sugar
• 3/4 cup all-purpose flour
• 1/2 cup HERSHEY'S SPECIAL DARK Cocoa or HERSHEY'S Cocoa
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 3/4 cup vegetable oil
• 1/4 cup milk
• 3 eggs
• 1/2 teaspoon vanilla extract
• 1 bag (14 oz.) caramel candies
• 1/2 cup water
• 1 cup pecan pieces
• Sweetened whipped cream(optional)

Directions:

1. Heat oven to 350°F. Grease bottom only of 8-inch square baking pan.

2. Stir together sugar, flour, cocoa, baking powder and salt in medium bowl. Add oil, milk, eggs and vanilla; beat until smooth. Pour batter into prepared pan.

3. Bake 35 to 40 minutes or until wooden pick inserted in center comes out clean. Cool completely in pan on wire rack.

4. Remove wrappers from caramels. Combine caramels and water in small saucepan. Cook over low heat, stirring occasionally, until smooth and well blended. Stir in pecans; cool until thickened slightly. Cut cake into squares; serve with warm caramel nut sauce and sweetened whipped cream, if desired. 9 servings.

ChOcOlAtE SpIdEr WeB CaKe

Ingredients:

• 1-2/3 cups all-purpose flour
• 1-1/2 cups sugar
• 1/2 cup HERSHEY'S Cocoa
• 1-1/2 teaspoons baking soda
• 1 teaspoon salt
• 1/2 teaspoon baking powder
• 2 eggs
• 1/2 cup shortening
• 1-1/2 cups buttermilk or sour milk*
• 1 teaspoon vanilla extract
• ONE-BOWL BUTTERCREAM FROSTING(recipe follows)
• SPIDER WEB (recipe follows) or white decorating icing in tube or can

Directions:

1. Heat oven to 350°F. Thoroughly grease and flour two 9-inch round baking pans.

2. Combine dry ingredients in large bowl; add eggs, shortening, buttermilk and vanilla. Beat on low speed of mixer 1 minute, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Pour batter into prepared pans.

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

4. Frost with ONE-BOWL BUTTERCREAM FROSTING. Immediately pipe or drizzle SPIDER WEB in 4 or 5 concentric circles on top of cake. Using a knife or wooden pick, immediately draw 8 to 10 lines from center to edges of cake at regular intervals to form web. Garnish with a "spider", using a caramel, licorice and other candies. 12 servings

*To sour milk: Use 4-1/2 teaspoons white vinegar plus milk to equal 1-1/2 cups.

ONE-BOWL BUTTERCREAM FROSTING

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

Beat butter; add powdered sugar and cocoa alternately with milk, beating to spreading consistency. Stir in vanilla. About 2 cups frosting.

SPIDER WEB: Place 1/2 cup HERSHEY'S Premier White Chips and 1/2 teaspoon shortening (do not use butter, margarine, spread or oil) in small heavy seal-top plastic bag. Microwave at HIGH (100%) 45 seconds. Squeeze gently. If necessary, microwave an additional 10 to 15 seconds; squeeze until chips are melted. Make small diagonal cut in one bottom corner of bag; squeeze mixture onto cake as directed.

ChOcOlAtE SoUr CrEaM CaKe

Ingredients:

• 1-3/4 cups all-purpose flour
• 1-3/4 cups sugar
• 3/4 cup HERSHEY'S Cocoa
• 1-1/2 teaspoons baking soda
• 1 teaspoon salt
• 2/3 cup butter or margarine, softened
• 1 container (16 oz.) dairy sour cream
• 2 eggs
• 1 teaspoon vanilla extract
• FUDGE FROSTING(recipe follows)

Directions:

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

2. Stir together flour, sugar, cocoa, baking soda and salt in large bowl. Add butter, sour cream, eggs and vanilla; beat on medium speed of mixer 3 minutes. Pour batter into prepared pan.

3. Bake 40 to 45 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack. Frost with FUDGE FROSTING. 12 to 15 servings.

FUDGE FROSTING

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

Melt butter in small saucepan over low heat. Add cocoa; cook, stirring constantly, just until mixture begins to boil. Pour mixture into medium bowl; cool completely. Add powdered sugar alternately with milk to cocoa mixture, beating to spreading consistency. Stir in vanilla. About 1 cup frosting.

ChOcOlAtE RaSpBeRrY PoUnD CaKe

Ingredients:

• 1 cup seedless black raspberry preserves, divided*
• 2 cups all-purpose flour
• 1-1/2 cups granulated sugar
• 3/4 cup HERSHEY'S Cocoa
• 1-1/2 teaspoons baking soda
• 1 teaspoon salt
• 2/3 cup butter or margarine, softened
• 1 container (16 oz.) dairy sour cream
• 2 eggs
• 1 teaspoon vanilla extract
• Powdered sugar
• RASPBERRY CREAM(recipe follows)

Directions:

1. Heat oven to 350°F. Grease and flour 12-cup fluted tube pan. Place 3/4 cup preserves in small microwave-safe bowl. Microwave at HIGH (100%) 30 to 45 seconds or until melted; cool.

2. Combine flour, granulated sugar, cocoa, baking soda and salt in large bowl. Add butter, sour cream, eggs, vanilla and melted preserves; beat on medium speed 3 to 4 minutes until well blended. Pour batter into prepared pan.

3. Bake 50 to 60 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pan to wire rack. Microwave remaining 1/4 cup preserves at HIGH 30 seconds or until melted; brush over warm cake. Cool completely.

4. At serving time, sprinkle powdered sugar over top. Fill cake cavity with RASPBERRY CREAM. About 12 servings.

* Red raspberry jam may be substituted.

RASPBERRY CREAM: Thaw 1 package (10 oz.) frozen red raspberries in light syrup. Puree in food processor or blender. Strain over bowl to remove seeds; discard seeds. Blend 3-1/2 cups (8 oz.) frozen non-dairy whipped topping, thawed, with raspberry puree. Stir in 2 tablespoons raspberry-flavored liqueur, if desired.

ChOcOlAtE OrAnGe MaRbLe ChIfFoN CaKe

Ingredients:

• 1/3 cup HERSHEY'S Cocoa
• 1/4 cup hot water
• 1-1/2 cups plus 3 tablespoons sugar, divided
• 2 tablespoons plus 1/2 cup vegetable oil, divided
• 2-1/4 cups all-purpose flour
• 3 teaspoons baking powder
• 1 teaspoon salt
• 3/4 cup cold water
• 7 egg yolks
• 1 cup (about 8) egg whites
• 1/2 teaspoon cream of tartar
• 1 tablespoon freshly grated orange peel
• ORANGE GLAZE(recipe follows)

Directions:

1. Remove top oven rack; move other rack to lowest position. Heat oven to 325°F.

2. Stir together cocoa and hot water in medium bowl; stir in 3 tablespoons sugar and 2 tablespoons oil; set aside. Stir together flour, remaining 1-1/2 cups sugar, baking powder and salt in large bowl; add cold water, remaining 1/2 cup oil and egg yolks; beat with spoon until smooth.

3. Beat egg whites and cream of tartar in another large bowl on high speed of mixer until stiff peaks form. Pour egg yolk mixture in a thin stream over beaten whites, gently folding just until blended. Remove 2 cups batter; add to chocolate mixture, gently folding in until well blended. Fold orange peel into remaining batter.

4. Spoon half of orange batter into ungreased 10-inch tube pan; drop half the chocolate batter on top by spoonfuls. Repeat layers of orange and chocolate batters. Gently swirl with knife for marbled effect, leaving definite orange and chocolate areas.

5. Bake 1 hour and 15 to 20 minutes or until top springs back when touched lightly. Immediately invert cake in pan onto heatproof funnel; cool completely. Remove cake from pan; invert onto serving plate. Prepare ORANGE GLAZE; spread over top of cake, allowing glaze to run down sides. Garnish as desired. 12 to 16 servings.

ORANGE GLAZE: Melt 1/3 cup butter or margarine in medium saucepan over low heat. Remove from heat; gradually add 2 cups powdered sugar, 2 to 3 tablespoons orange juice and 1/2 teaspoon freshly grated orange peel, beating with whisk until smooth and of desired consistency. About 1-1/2 cups glaze.

ChOcOlAtE NuGgEtS FlOwEr BaSkEt CaKe

Ingredients:

• 1 9-inch round cake layer, baked
• 1 container (16 oz.) vanilla frosting
• 1 package (13 oz.) HERSHEY'S NUGGETS
• 1 tube (4.25 oz.) green decorating icing
• Cake decorating icing flowers
• 1 tube (4.25 oz.) another color decorating icing

Directions:

1. Frost top and sides of cake. Remove wrappers from chocolate pieces.

2. Place chocolates, upright, flat sides on frosting, sides of chocolate touching around entire side of cake. To form basket on top of cake, place 1 chocolate, sideways, flat side on frosting, near edge. For second row, center 2 chocolates, flat sides on frosting, above first chocolate; complete third row with 3 chocolates.

3. Following directions on tube, pipe green stems and leaves, onto frosting, as if coming out of basket top; place icing flowers at stem ends. Pipe border with another color icing around top and bottom edge of cake. About 8 servings.

ChOcOlAtE MoUsSe ToRtE

Ingredients:

• 2/3 cup butter or margarine, softened
• 1 cup sugar
• 3 eggs
• 1-1/2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 2/3 cup HERSHEY'S Cocoa or HERSHEY'S SPECIAL DARK Cocoa
• 1-1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1-1/3 cups milk
• CHOCOLATE MOUSSE FILLING(recipe follows)

Directions:

1. Heat oven to 350°F. Line 15-1/2x10-1/2x1-inch jelly-roll pan with foil; grease and flour foil.

2. Beat butter and sugar in large bowl until creamy. Add eggs and vanilla; beat well. Stir together flour, cocoa, baking powder and baking soda; gradually add to butter mixture, alternately with milk, beating until well blended. Spread batter into prepared pan.

3. Bake 15 to 20 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes. Invert onto wire rack; carefully peel off foil. Cool completely.

4. Prepare CHOCOLATE MOUSSE FILLING. Trim edges from cake; cut cake crosswise into 4 equal pieces, each about 9x3-1/2 inches. Place one layer on serving plate; spread with about 1/2 cup filling. Repeat with 2 more layers; pipe or spread fourth layer with remaining filling. Refrigerate until ready to serve. Cover; refrigerate leftover torte. 10 to 12 servings.

CHOCOLATE MOUSSE FILLING

1 teaspoon unflavored gelatin
1 tablespoon cold water
2 tablespoons boiling water
1 cup (1/2 pt.) cold whipping cream
1/3 cup powdered sugar
3 tablespoons HERSHEY'S Cocoa or HERSHEY'S Dutch Processed Cocoa
1 teaspoon vanilla extract

1. Sprinkle gelatin over cold water in small cup; let stand several minutes to soften. Add boiling water; stir until gelatin is dissolved and mixture is clear. Cool 5 minutes.

2. Beat whipping cream, powdered sugar, cocoa and vanilla in medium bowl until thickened; pour in gelatin mixture and beat until stiff. Use immediately. About 2 cups filling.

ChOcOlAtE MiNi KiSsEs TrUfFlE CaKe

Ingredients:

• 1-1/4 cups (2-1/2 sticks) butter (no substitutes)
• 3/4 cup HERSHEY'S SPECIAL DARK Cocoa or HERSHEY'S Cocoa
• 1 cup plus 1 tablespoon sugar, divided
• 1 tablespoon all-purpose flour
• 2 teaspoons vanilla extract
• 4 eggs, separated
• 1 cup HERSHEY'S MINI KISSES Brand Milk Chocolates
• 1 tub (8 oz.) frozen whipped topping, thawed
• 2 teaspoons HERSHEY'S SPECIAL DARK Cocoa or HERSHEY'S Cocoa

Directions:

1. Heat oven to 425°F. Grease bottom of 9-inch springform pan.

2. Melt butter in medium microwave-safe bowl; add 3/4 cup cocoa and 1 cup sugar, stirring until well blended. Cool 5 minutes.

3. Stir in flour and vanilla; add egg yolks, beating well after each addition. Beat egg whites with remaining 1 tablespoon sugar in medium bowl until soft peaks form; gradually fold into chocolate mixture. Add chocolates. Spoon batter into prepared pan.

4. Bake 15 to 18 minutes or just until edges are firm (1-inch circle in center will be soft). With spatula, loosen cake from side of pan. Cool completely on wire rack; remove side of pan.

5. Cover; refrigerate at least 6 hours. Sift 2 teaspoons cocoa over whipped topping; stir until well blended. Garnish cake with chocolate topping. Cut cake while cold; garnish with additional chocolates. 10 servings.

ChOcOlAtE IcE CrEaM CaKe

Ingredients:

• 2 eggs, separated
• 1-1/2 cups sugar, divided
• 1-1/4 cups all-purpose flour
• 1/2 cup HERSHEY'S Cocoa
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup vegetable oil
• 1 cup buttermilk or sour milk*
• ICE CREAM LAYERS(recipe follows)
• 3/4 cup sweetened whipped cream or non-dairy whipped topping
• 1/2 cup fresh fruit, sliced
• CHOCOLATE CREAM ROSETTES(recipe follows, optional)

Directions:

1. Heat oven to 350°F. Grease and flour three 9-inch round baking pans. (If only 2 pans are available, reserve one-third of batter in refrigerator while first 2 layers are baking.)

2. Beat egg whites in small bowl until foamy; gradually add 1/2 cup sugar, beating until stiff peaks form. Stir together flour, remaining 1 cup sugar, cocoa, baking soda and salt in large bowl. Add oil, buttermilk and egg yolks; beat until smooth. Gently fold egg white mixture into batter. Pour about 1-2/3 cups batter into each prepared pan.

3. Bake 18 to 20 minutes or until cake springs back when touched lightly in center. Cool 5 minutes; remove from pans to wire racks. (Bake remaining layer, if necessary.) Cool completely.

4. Wrap each layer separately in foil; freeze several hours or several days in advance of serving. Prepare ICE CREAM LAYERS. Remove cake and ICE CREAM LAYERS from freezer; peel off foil. On serving plate, alternately layer cake and ice cream layers, beginning and ending with cake. Wrap tightly; return to freezer. Just before serving, frost top of cake with whipped cream. Arrange fruit in decorative design on top; pipe on CHOCOLATE ROSETTES, if desired. 10 to 12 servings.

ICE CREAM LAYERS: Line two 9-inch round layer pans with foil; working quickly, evenly spread 1/2 gallon of your favorite flavor slightly softened ice cream into prepared pans. Cover tightly; freeze until firm.

CHOCOLATE CREAM ROSETTES: In small mixer bowl, stir together 1/4 cup sugar and 2 tablespoons HERSHEY'S Cocoa. Stir in 1/2 cup cold whipping cream and 1/2 teaspoon vanilla extract. Beat until stiff; spoon into decorating bag fitted with large rosette tip.

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