FlOuRlEsS ChOcOlAtE HoNeY-AlMoNd PaSsOvEr CaKe

Ingredients:

• 1 cup sliced or slivered almonds, toasted*
• 1 cup plus 1 tablespoon sugar, divided
• 3/4 cup (1-1/2 sticks) butter or margarine
• 1/2 cup HERSHEY'S Cocoa
• 5 eggs, separated
• 1/8 teaspoon salt
• Additional sliced almonds
• Apple slices
• Honey

Directions:

1. Heat oven to 375°F. Grease bottom of 10-inch tube pan.

2. Place cooled almonds in bowl of food processor with 1 tablespoon sugar; process until finely ground. Melt butter; stir in cocoa. Cool.

3. Beat egg yolks with 3/4 cup sugar in large bowl until pale yellow in color. Add cocoa mixture and salt; mix well. Stir in almonds.

4. Beat egg whites until foamy. Gradually add remaining 1/4 cup sugar, beating until stiff but not dry. Add about 1/4 beaten egg whites to chocolate mixture; stir until well blended. Gradually fold remaining egg whites into chocolate. Pour into prepared pan.

5. Bake 40 to 45 minutes or until set. Cool 10 minutes in pan on wire rack. Unmold and remove bottom. Cool completely. Just before serving, decorate with apple slices and almonds; drizzle with honey, allowing to drip down sides. Cover until ready to serve. 12 servings.

* To toast almonds: Heat oven to 350°F. Place almonds in single layer on shallow baking pan. Bake 7 or 8 minutes, stirring occasionally, until light brown. Cool completely.

FiEsTa FaNtAsY CaKe

Ingredients:

• 2 cups sifted cake flour or 1-3/4 cups sifted all-purpose flour
• 1/2 cup HERSHEY'S SPECIAL DARK Cocoa or HERSHEY'S Cocoa
• 2 teaspoons baking soda
• 1/4 teaspoon salt
• 2 cups packed light brown sugar
• 2/3 cup butter, softened
• 3 eggs
• 1 tablespoon coffee liqueur or strong coffee
• 1/2 teaspoon vanilla extract
• 1 container (8 oz.) dairy sour cream
• 3/4 cup boiling water
• CHOCOLATE MOUSSE (recipe follows)
• CHOCOLATE FROSTING (recipe follows)
  

Directions:

1. Heat oven to 350°F. Grease and flour two 9-inch round cake pans. Combine flour, cocoa, baking soda and salt. Set aside.

2. Beat brown sugar and butter in large bowl on low to medium speed of mixer until combined. Add eggs, one at a time, beating well after each addition. Beat in coffee liqueur or coffee and vanilla. Add flour mixture and sour cream alternately to sugar mixture, beating after each addition just until combined. Stir in boiling water until blended. Pour into prepared pans.

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

4. Prepare CHOCOLATE MOUSSE.

Split each cake layer horizontally to make four layers total. Place one layer on serving plate; spread with one-third of the mousse (about 1 cup). Repeat layering with two of the remaining layers and remaining mousse. Place remaining cake layer on top. Prepare CHOCOLATE FROSTING; frost cake top and sides. Cover; refrigerate at least 2 hours before serving. 16 to 20 servings.

CHOCOLATE MOUSSE:

Place 2 cups (12-oz. pkg.) HERSHEY'S Semi-Sweet Chocolate Chips in a food processor bowl; cover and process until finely ground. Mix 1/3 cup whipping cream and 3 tablespoons granulated sugar in 1-quart saucepan. Cook over medium heat, stirring constantly, until sugar is dissolved and mixture is just boiling. With food processor running, pour hot cream through feed tube, processing 10 to 20 seconds or until chocolate is completely melted. Scrape side of food processor bowl. Add 1/4 cup coffee liqueur or strong coffee and 1 tablespoon vanilla extract through feed tube; process 10 to 20 seconds or until smooth. Pour into large bowl; cool about 10 minutes or until mixture is room temperature. Beat 1 cup whipping cream in chilled medium bowl on high speed of mixer just until soft peaks form. Fold whipped cream into chocolate mixture. Cover; refrigerate at least 30 minutes. Makes about 3 cups.

CHOCOLATE FROSTING:

Stir together 1-1/2 cups sifted powdered sugar and 2/3 cup sifted HERSHEY'S SPECIAL DARK Cocoa in medium bowl. Add 1-1/2 cups whipping cream and 1 teaspoon vanilla extract. Beat on low speed of mixer until stiff peaks form, scraping side of bowl constantly. (Mixture will be very stiff.) By hand, stir in milk, one tablespoon at a time, to make desired spreading consistency. Makes about 3 cups.

EaSy HaRvEsT ChOcOlAtE CaKe

Ingredients:

• 2 packages (about 15 oz. each) nut quick bread mix
• 1-1/2 cups sugar
• 1/2 cup HERSHEY'S Cocoa
• 1 teaspoon ground cinnamon
• 1-1/2 cups vegetable oil
• 6 eggs
• 3 cups shredded zucchini
• CHOCOLATE BUTTERCREAM FROSTING(recipe follows)

Directions:

1. Heat oven to 350° F. Grease and flour three 8-inch round baking pans.

2.Stir together bread mix, sugar, cocoa, cinnamon, oil and eggs in large bowl until well blended. Stir in zucchini; pour evenly into prepared pans.

3. Bake 40 to 45 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire rack. Cool completely. Frost with CHOCOLATE BUTTERCREAM FROSTING. 12 servings.

CHOCOLATE BUTTERCREAM FROSTING: Stir together 5-1/3 cups powdered sugar and 1/2 cup HERSHEY'S Cocoa in large bowl. Beat 3/4 cup (1-1/2 sticks) softened butter and 1 cup sugar-cocoa mixture in another large bowl. Add remaining sugar-cocoa mixture, 1/2 cup milk and 2 teaspoons vanilla extract; beat to spreading consistency.

EaSy ChOcOlAtE LaYeR CaKe

Ingredients:

• 2 packages (4 oz. each) HERSHEY'S SPECIAL DARK Chocolate Premium Baking Bar, broken into pieces
• 3 cups all-purpose flour
• 1-1/2 cups sugar
• 2 teaspoons baking soda
• 1 teaspoon salt
• 2 cups water
• 2/3 cup vegetable oil
• 2 tablespoons white vinegar
• 2 teaspoons vanilla extract

Directions:

1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans; line bottoms with wax paper.

2. Place chocolate in small microwave-safe bowl. Microwave at HIGH (100%) 1-1/2 to 2 minutes or until chocolate is melted; cool slightly.

3. Stir together flour, sugar, baking soda and salt in large bowl. Add melted chocolate, water, oil, vinegar and vanilla; beat on medium speed of mixer until well blended. Pour 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. Cool completely. Frost as desired. 10 to 12 servings.

EaSy ChOcOlAtE CrEaM FiLlEd ToRtE

Ingredients:

• 1 frozen pound cake(10-3/4 oz.), thawed
• 1/2 cup powdered sugar
• 1/4 cup HERSHEY'S Cocoa
• 1 cup (1/2 pt.)cold whipping cream
• 1 teaspoon vanilla extract
• CHOCOLATE GLAZE(recipe follows)
• Sliced almonds(optional)

Directions:

1. Cut cake horizontally to make 4 layers. Stir together sugar and cocoa in small bowl. Add whipping cream and vanilla; beat until stiff.

2. Place bottom cake layer on serving platter. Spread 1/3 of the whipped cream mixture on cake layer. Place next cake layer on top of whipped cream; continue layering whipped cream and cake until all have been used.

3. Prepare CHOCOLATE GLAZE; spoon over top of cake, allowing to drizzle down sides. Garnish with almonds, if desired. Refrigerate until ready to serve. Cover; refrigerate leftover torte. 8 to 10 servings.

CHOCOLATE GLAZE

2 tablespoons butter or margarine
2 tablespoons HERSHEY'S Cocoa
2 tablespoons water
1 cup powdered sugar
1/4 to 1/2 teaspoon almond extract

1. Melt butter in small saucepan over low heat. Add cocoa and water. Cook, stirring constantly, until smooth and slightly thickened. Do not boil. Remove from heat.

2. Gradually add powdered sugar and almond extract, beating with whisk until smooth. About 1/2 cup glaze.

DoUbLe KiSsEs ChOcOlAtE CuPcAkEs

Ingredients:

• About 60 HERSHEY'S KISSES Brand Milk Chocolates
• 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

Directions:

1. Remove wrappers from chocolate pieces; set aside. Heat oven to 350°F. Line muffin cups (2-1/2 inches in diameter) with paper bake cups.

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 just until blended. Fill prepared muffin cups about 1/2 full with batter. Place chocolate piece in center of each.

3. Bake 20 minutes or until top springs back when touched lightly in center. Remove from cups to wire rack. Cool completely. Frost as desired. Place another chocolate piece on top of each cupcake. About 2-1/2 dozen cupcakes.

DoUbLe ChOcOlAtE CoCoA CuPcAkEs

Ingredients:

• 2 cups (12-oz. pkg.) HERSHEY'S MINI CHIPS Semi-Sweet Chocolate Chips
• Chips, divided
• 3/4 cup shortening
• 1-1/4 cups granulated sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1-1/2 cups all-purpose flour
• 1/2 cup HERSHEY'S Cocoa
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup milk
• Powdered sugar
• CHOCOLATE DRIZZLE(optional, recipe follows)

Directions:

1. Heat oven to 375°F. Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Reserve 1/4 cup small chocolate chips for drizzle, if desired.

2. Beat shortening and granulated sugar in large bowl until fluffy; beat in eggs and vanilla. Stir together flour, cocoa, baking soda and salt; add alternately with milk to shortening mixture, beating well after each addition. Fold in 1-3/4 cups small chocolate chips. Fill muffin cups 3/4 full with batter.

3. Bake 20 to 25 minutes or until cupcake springs back when touched lightly in center. Remove from pan to wire rack. Cool completely. Sift powdered sugar over top of cupcakes. Prepare CHOCOLATE DRIZZLE, if desired. Drizzle over tops of cupcakes. About 2 dozen cupcakes.

CHOCOLATE DRIZZLE: Place 1/4 cup HERSHEY'S MINI CHIPS Semi-Sweet Chocolate Chips (reserved from cupcakes) and 1 teaspoon shortening in small microwave-safe bowl. Microwave at HIGH (100%) 30 seconds; stir. If necessary, microwave at HIGH an additional 15 seconds at a time, stirring after each heating, just until chips are melted and smooth when stirred.

DeEp DaRk ChOcOlAtE CaKe

Ingredients:

• 2 cups sugar
• 1-3/4 cups all-purpose flour
• 3/4 cup HERSHEY'S Cocoa or HERSHEY'S SPECIAL DARK Cocoa
• 1-1/2 teaspoons baking powder
• 1-1/2 teaspoons baking soda
• 1 teaspoon salt
• 2 eggs
• 1 cup milk
• 1/2 cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup boiling water
• ONE-BOWL BUTTERCREAM FROSTING(recipe follows)

Directions:

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

2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of electric mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter 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. (Cake may be left in rectangular pan, if desired.) Frost with ONE-BOWL BUTTERCREAM FROSTING. 8 to 10 servings.

ONE-BOWL BUTTERCREAM FROSTING

6 tablespoons butter or margarine, softened
2-2/3 cups powdered sugar
1/2 cup HERSHEY'S Cocoa or HERSHEY'S Dutch Processed 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.

HIGH ALTITUDE DIRECTIONS (Cake):

-- Decrease sugar to 1-3/4 cups
-- Increase flour to 1-3/4 cups plus 2 tablespoons
-- Decrease baking powder to 1-1/4 teaspoons
-- Decrease baking soda to 1-1/4 teaspoons
-- Increase milk to 1 cup plus 2 tablespoons
-- Bake at 375°F, 30 to 35 minutes for both pan sizes

CrUnChY ToPpEd CoCoA CaKe

Ingredients:

• 1-1/2 cups all-purpose flour
• 1 cup sugar
• 1/4 cup HERSHEY'S Cocoa
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup water
• 1/4 cup plus 2 tablespoons vegetable oil
• 1 tablespoon white vinegar
• 1 teaspoon vanilla extract
• BROILED TOPPING(recipe follows)

Directions:

1. Heat oven to 350°F. Grease and flour 8-inch square baking pan.

2. Stir together flour, sugar, cocoa, baking soda and salt in large bowl. Add water, oil, vinegar and vanilla; beat with spoon or whisk just until batter is smooth and ingredients are well blended. Pour batter into prepared pan.

3. Bake 35 to 40 minutes or until wooden pick inserted in center comes out clean. Meanwhile, prepare BROILED TOPPING; spread on warm cake. Set oven to Broil; place pan about 4 inches from heat. Broil 3 minutes or until top is bubbly and golden brown. Remove from oven. Cool completely in pan on wire rack. 9 servings.

BROILED TOPPING

1/4 cup (1/2 stick) butter or margarine, softened
1/2 cup packed light brown sugar
1/2 cup coarsely chopped nuts
1/2 cup MOUNDS Sweetened Coconut Flakes
3 tablespoons light cream or evaporated milk

Stir together all ingredients in small bowl until well blended. About 1 cup topping.