SoFeA'S KiTcHeN

KiTcHeN PlAnNiNg BaSiCs

2008-01-21T07:39:00.000+09:00

Kitchen Planning Basics

The most important part of buying a new kitchen is the planning. What shape will the kitchen have, how big is the family that will use the kitchen and how often will the kitchen be used? In this part of the site we will take you through all the steps of planning your kitchen so that you can make the best decisions in buying your new kitchen.

First it is important to choose whether you want a fitted kitchen or a freestanding kitchen. Both have their advantages and disadvantages. If you choose for a fitted kitchen, you will make the most of your space, as all the difficult corners can be hidden and used for storage. You can choose for flat pack, rigid or custom built to suit your needs and budget. A fitted kitchen will also add value to your home, but you can't take it with you when you move.

A freestanding or non-fitted kitchen however, gives that individual and informal look you maybe want to give to your kitchen. You can use all kinds of furniture to create the ambiance you prefer. When you move, you can take your furniture with you without a problem and use it again. You have to choose your furniture well though to create as much storage space as in a fitted kitchen.

On this website, we will mostly take the fitted kitchen as a starting point, but a lot of our storage and design tips will be equally as useful for a freestanding kitchen. And the planning of your new kitchen is of course important whichever style you prefer!

Who will use your kitchen?

Different people have different lifestyles and since the kitchen is the centre in the house in which the food to live will be prepared, lifestyle is the key to planning a kitchen that works for you. It is obvious that a single person or a couple will have different expectations from their kitchen than families with growing up children. For example, if you're a single person that eats out a lot, your kitchen will look completely different from a family that takes their evening meals together. Assess your kitchen area accordingly. Plan how much storage space you need for your groceries, cutlery and crockery, which equipment you will use (oven, grill, hob and time saving electrical appliances) and how much seating area you need.

In a small kitchen it is obvious that a large seating area is out of the question, but a small breakfast table might just fit in. In a big kitchen, the seating area will take a big part of the space. Decide which part of the kitchen area you want to commit to seating and work your kitchen around it. There are a lot of handy storage solutions to maximize your space in the Storage Section.

FlUoRiDe

2008-01-19T21:45:00.000+09:00

1) Fluoride is not an essential nutrient (NRC 1993 and IOM 1997). No disease has ever been linked to a fluoride deficiency. Humans can have perfectly good teeth without fluoride.

2) Fluoridation is not necessary. Most Western European countries are not fluoridated and have experienced the same decline in dental decay as the US (See data from World Health Organization in Appendix 1, and the time trends presented graphically at http://www.fluoridealert.org/who-dmft.htm ). The reasons given by countries for not fluoridating are presented in Appendix 2.)

3) Fluoridation's role in the decline of tooth decay is in serious doubt. The largest survey ever conducted in the US (over 39,000 children from 84 communities) by the National Institute of Dental Research showed little difference in tooth decay among children in fluoridated and non-fluoridated communities (Hileman 1989). According to NIDR researchers, the study found an average difference of only 0.6 DMFS (Decayed Missing and Filled Surfaces) in the permanent teeth of children aged 5-17 residing in either fluoridated or unfluoridated areas (Brunelle and Carlos, 1990). This difference is less than one tooth surface! There are 128 tooth surfaces in a child's mouth. This result was not shown to be statistically significant. In a review commissioned by the Ontario government, Dr. David Locker concluded:

"The magnitude of [fluoridation's] effect is not large in absolute terms, is often not statistically significant and may not be of clinical significance" (Locker 1999).

4) Where fluoridation has been discontinued in communities from Canada, the former East Germany, Cuba and Finland, dental decay has not increased but has actually decreased (Maupome 2001; Kunzel and Fischer,1997,2000; Kunzel 2000 and Seppa 2000).

5) There have been numerous recent reports of dental crises in US cities (e.g. Boston, Cincinnati, New York City) which have been fluoridated for over 20 years. There appears to be a far greater (inverse) relationship between tooth decay and income level than with water fluoride levels.

6) Modern research (e.g. Diesendorf 1986; Colquhoun 1997, and De Liefde, 1998) shows that decay rates were coming down before fluoridation was introduced and have continued to decline even after its benefits would have been maximized. Many other factors influence tooth decay. Some recent studies have found that tooth decay actually increases as the fluoride concentration in the water increases (Olsson 1979; Retief 1979; Mann 1987, 1990; Steelink 1992; Teotia 1994; Grobleri 2001; Awadia 2002 and Ekanayake 2002).

7) The Centers for Disease Control and Prevention (CDC 1999, 2001) has now acknowledged the findings of many leading dental researchers, that the mechanism of fluoride's benefits are mainly TOPICAL not SYSTEMIC. Thus, you don't have to swallow fluoride to protect teeth. As the benefits of fluoride (if any exist) are topical, and the risks are systemic, it makes more sense, for those who want to take the risks, to deliver the fluoride directly to the tooth in the form of toothpaste. Since swallowing fluoride is unnecessary, there is no reason to force people (against their will) to drink fluoride in their water supply. This position was recently shared by Dr. Douglas Carnall, the associate editor of the British Medical Journal. His editorial appears in Appendix 3.

8) Despite being prescribed by doctors for over 50 years, the US Food and Drug Administration (FDA) has never approved any fluoride product designed for ingestion as safe or effective. Fluoride supplements are designed to deliver the same amount of fluoride as ingested daily from fluoridated water (Kelly 2000).

9) The US fluoridation program has massively failed to achieve one of its key objectives, i.e. to lower dental decay rates while holding down dental fluorosis (mottled and discolored enamel), a condition known to be caused by fluoride. The goal of the early promoters of fluoridation was to limit dental fluorosis (in its mildest form) to 10% of children (NRC 1993, pp. 6-7). A major US survey has found 30% of children in optimally fluoridated areas had dental fluorosis on at least two teeth (Heller 1997), while smaller studies have found up to 80% of children impacted (Williams 1990; Lalumandier 1995 and Morgan 1998). The York Review estimates that up to 48% of children in optimally fluoridated areas worldwide have dental fluorosis in all forms and 12.5% with symptoms of aesthetic concern (McDonagh, 2000).

10) Dental fluorosis means that a child has been overdosed on fluoride. While the mechanism by which the enamel is damaged is not definitively known, it appears fluorosis may be a result of either inhibited enzymes in the growing teeth (Dan Besten 1999), or through fluoride's interference with G-protein signaling mechanisms (Matsuo 1996). In a study in Mexico, Alarcon-Herrera (2001) has shown a linear correlation between the severity of dental fluorosis and the frequency of bone fractures in children.

11) The level of fluoride put into water (1 ppm) is up to 200 times higher than normally found in mothers' milk (0.005 – 0.01 ppm) (Ekstrand 1981; Institute of Medicine 1997). There are no benefits, only risks, for infants ingesting this heightened level of fluoride at such an early age (this is an age where susceptibility to environmental toxins is particularly high).

12) Fluoride is a cumulative poison. On average, only 50% of the fluoride we ingest each day is excreted through the kidneys. The remainder accumulates in our bones, pineal gland, and other tissues. If the kidney is damaged, fluoride accumulation will increase, and with it, the likelihood of harm.

13) Fluoride is very biologically active even at low concentrations. It interferes with hydrogen bonding (Emsley 1981) and inhibits numerous enzymes (Waldbott 1978).

14) When complexed with aluminum, fluoride interferes with G-proteins (Bigay 1985, 1987). Such interactions give aluminum-fluoride complexes the potential to interfere with many hormonal and some neurochemical signals (Strunecka & Patocka 1999, Li 2003).

15) Fluoride has been shown to be mutagenic, cause chromosome damage and interfere with the enzymes involved with DNA repair in a variety of cell and tissue studies (Tsutsui 1984; Caspary 1987; Kishi 1993 and Mihashi 1996). Recent studies have also found a correlation between fluoride exposure and chromosome damage in humans (Sheth 1994; Wu 1995; Meng 1997 and Joseph 2000).

16) Fluoride forms complexes with a large number of metal ions, which include metals which are needed in the body (like calcium and magnesium) and metals (like lead and aluminum) which are toxic to the body. This can cause a variety of problems. For example, fluoride interferes with enzymes where magnesium is an important co-factor, and it can help facilitate the uptake of aluminum and lead into tissues where these metals wouldn't otherwise go (Mahaffey 1976; Allain 1996; Varner 1998).

17) Rats fed for one year with 1 ppm fluoride in their water, using either sodium fluoride or aluminum fluoride, had morphological changes to their kidneys and brains, an increased uptake of aluminum in the brain, and the formation of beta amyloid deposits which are characteristic of Alzheimers disease (Varner 1998).

18) Aluminum fluoride was recently nominated by the Environmental Protection Agency and National Institute of Environmental Health Sciences for testing by the National Toxicology Program. According to EPA and NIEHS, aluminum fluoride currently has a "high health research priority" due to its "known neurotoxicity" (BNA, 2000). If fluoride is added to water which contains aluminum, than aluminum fluoride complexes will form.

19) Animal experiments show that fluoride accumulates in the brain and exposure alters mental behavior in a manner consistent with a neurotoxic agent (Mullenix 1995). Rats dosed prenatally demonstrated hyperactive behavior. Those dosed postnatally demonstrated hypoactivity (i.e. under activity or "couch potato" syndrome). More recent animal experiments have reported that fluoride can damage the brain (Wang 1997; Guan 1998; Varner 1998; Zhao 1998; Zhang 1999; Lu 2000; Shao 2000; Sun 2000; Bhatnagar 2002; Chen 2002, 2003; Long 2002; Shivarajashankara 2002a, b; Shashi 2003 and Zhai 2003) and impact learning and behavior (Paul 1998; Zhang 1999, 2001; Sun 2000; Ekambaram 2001; Bhatnagar 2002).

20) Five studies from China show a lowering of IQ in children associated with fluoride exposure (Lin Fa-Fu 1991; Li 1995; Zhao 1996; Lu 2000; and Xiang 2003a, b). One of these studies (Lin Fa-Fu 1991) indicates that even just moderate levels of fluoride exposure (e.g. 0.9 ppm in the water) can exacerbate the neurological defects of iodine deficiency.

21) Studies by Jennifer Luke (2001) showed that fluoride accumulates in the human pineal gland to very high levels. In her Ph.D. thesis Luke has also shown in animal studies that fluoride reduces melatonin production and leads to an earlier onset of puberty (Luke 1997).

22) In the first half of the 20th century, fluoride was prescribed by a number of European doctors to reduce the activity of the thyroid gland for those suffering from hyperthyroidism (over active thyroid) (Stecher 1960; Waldbott 1978). With water fluoridation, we are forcing people to drink a thyroid-depressing medication which could, in turn, serve to promote higher levels of hypothyroidism (underactive thyroid) in the population, and all the subsequent problems related to this disorder. Such problems include depression, fatigue, weight gain, muscle and joint pains, increased cholesterol levels, and heart disease.

It bears noting that according to the Department of Health and Human Services (1991) fluoride exposure in fluoridated communities is estimated to range from 1.6 to 6.6 mg/day, which is a range that actually overlaps the dose (2.3 - 4.5 mg/day) shown to decrease the functioning of the human thyroid (Galletti & Joyet 1958). This is a remarkable fact, particularly considering the rampant and increasing problem of hypothyroidism in the United States (in 1999, the second most prescribed drug of the year was Synthroid, which is a hormone replacement drug used to treat an underactive thyroid). In Russia, Bachinskii (1985) found a lowering of thyroid function, among otherwise healthy people, at 2.3 ppm fluoride in water.

23) Some of the early symptoms of skeletal fluorosis, a fluoride-induced bone and joint disease that impacts millions of people in India, China, and Africa , mimic the symptoms of arthritis (Singh 1963; Franke 1975; Teotia 1976; Carnow 1981; Czerwinski 1988; DHHS 1991). According to a review on fluoridation by Chemical & Engineering News, "Because some of the clinical symptoms mimic arthritis, the first two clinical phases of skeletal fluorosis could be easily misdiagnosed" (Hileman 1988). Few if any studies have been done to determine the extent of this misdiagnosis, and whether the high prevalence of arthritis in America (1 in 3 Americans have some form of arthritis - CDC, 2002) is related to our growing fluoride exposure, which is highly plausible. The causes of most forms of arthritis (e.g. osteoarthritis) are unknown.

24) In some studies, when high doses of fluoride (average 26 mg per day) were used in trials to treat patients with osteoporosis in an effort to harden their bones and reduce fracture rates, it actually led to a HIGHER number of fractures, particularly hip fractures (Inkovaara 1975; Gerster 1983; Dambacher 1986; O’Duffy 1986; Hedlund 1989; Bayley 1990; Gutteridge 1990. 2002; Orcel 1990; Riggs 1990 and Schnitzler 1990). The cumulative doses used in these trials are exceeded by the lifetime cumulative doses being experienced by many people living in fluoridated communities.

25) Nineteen studies (three unpublished, including one abstract) since 1990 have examined the possible relationship of fluoride in water and hip fracture among the elderly. Eleven of these studies found an association, eight did not. One study found a dose-related increase in hip fracture as the concentration of fluoride rose from 1 ppm to 8 ppm (Li 2001). Hip fracture is a very serious issue for the elderly, as a quarter of those who have a hip fracture die within a year of the operation, while 50 percent never regain an independent existence (All 19 of these studies are referenced as a group in the reference section).

26) The only government-sanctioned animal study to investigate if fluoride causes cancer, found a dose-dependent increase in cancer in the target organ (bone) of the fluoride-treated (male) rats (NTP 1990). The initial review of this study also reported an increase in liver and oral cancers, however, all non-bone cancers were later downgraded – with a questionable rationale - by a government-review panel (Marcus 1990). In light of the importance of this study, EPA Professional Headquarters Union has requested that Congress establish an independent review to examine the study's results (Hirzy 2000).

27) A review of national cancer data in the US by the National Cancer Institute (NCI) revealed a significantly higher rate of bone cancer in young men in fluoridated versus unfluoridated areas (Hoover 1991). While the NCI concluded that fluoridation was not the cause, no explanation was provided to explain the higher rates in the fluoridated areas. A smaller study from New Jersey (Cohn 1992) found bone cancer rates to be up to 6 times higher in young men living in fluoridated versus unfluoridated areas. Other epidemiological studies have failed to find this relationship (Mahoney 1991; Freni 1992).

28) Fluoride administered to animals at high doses wreaks havoc on the male reproductive system - it damages sperm and increases the rate of infertility in a number of different species (Kour 1980; Chinoy 1989; Chinoy 1991; Susheela 1991; Chinoy 1994; Kumar 1994; Narayana 1994a, b; Zhao 1995; Elbetieha 2000; Ghosh 2002 and Zakrzewska 2002). While studies conducted at the FDA have failed to find reproductive effects in rats (Sprando 1996, 1997, 1998), an epidemiological study from the US has found increased rates of infertility among couples living in areas with 3 or more ppm fluoride in the water (Freni 1994), and 2 studies have found a reduced level of circulating testosterone in males living in high fluoride areas (Susheela 1996 and Barot 1998).

29) The fluoridation program has been very poorly monitored. There has never been a comprehensive analysis of the fluoride levels in the bones, blood, or urine of the American people or the citizens of other fluoridated countries. Based on the sparse data that has become available, however, it is increasingly evident that some people in the population – particularly people with kidney disease - are accumulating fluoride levels that have been associated with harm to both animals and humans, particularly harm to bone (see Connett 2004).

30) Once fluoride is put in the water it is impossible to control the dose each individual receives. This is because 1) some people (e.g. manual laborers, athletes, diabetics, and people with kidney disease) drink more water than others, and 2) we receive fluoride from sources other than the water supply. Other sources of fluoride include food and beverages processed with fluoridated water (Kiritsy 1996 and Heilman 1999), fluoridated dental products (Bentley 1999 and Levy 1999), mechanically deboned meat (Fein 2001), teas (Levy 1999), and pesticide residues on food (Stannard 1991 and Burgstahler 1997).

31) Fluoridation is unethical because individuals are not being asked for their informed consent prior to medication. This is standard practice for all medication, and one of the key reasons why most of western Europe has ruled against fluoridation (see appendix 2).

As one doctor aptly stated, "No physician in his right senses would prescribe for a person he has never met, whose medical history he does not know, a substance which is intended to create bodily change, with the advice: 'Take as much as you like, but you will take it for the rest of your life because some children suffer from tooth decay.’ It is a preposterous notion."

32) While referenda are preferential to imposed policies from central government, it still leaves the problem of individual rights versus majority rule. Put another way -- does a voter have the right to require that their neighbor ingest a certain medication (even if it's against that neighbor's will)?

33) Some individuals appear to be highly sensitive to fluoride as shown by case studies and double blind studies (Shea 1967, Waldbott 1978 and Moolenburg 1987). In one study, which lasted 13 years, Feltman and Kosel (1961) showed that about 1% of patients given 1 mg of fluoride each day developed negative reactions. Can we as a society force these people to ingest fluoride?

34) According to the Agency for Toxic Substances and Disease Registry (ATSDR 1993), and other researchers (Juncos & Donadio 1972; Marier & Rose 1977 and Johnson 1979), certain subsets of the population may be particularly vulnerable to fluoride's toxic effects; these include: the elderly, diabetics and people with poor kidney function. Again, can we in good conscience force these people to ingest fluoride on a daily basis for their entire lives?

35) Also vulnerable are those who suffer from malnutrition (e.g. calcium, magnesium, vitamin C, vitamin D and iodide deficiencies and protein poor diets) (Massler & Schour 1952; Marier & Rose 1977; Lin Fa-Fu 1991; Chen 1997; Teotia 1998). Those most likely to suffer from poor nutrition are the poor, who are precisely the people being targeted by new fluoridation programs. While being at heightened risk, poor families are less able to afford avoidance measures (e.g. bottled water or removal equipment).

36) Since dental decay is most concentrated in poor communities, we should be spending our efforts trying to increase the access to dental care for poor families. The real "Oral Health Crisis" that exists today in the United States, is not a lack of fluoride but poverty and lack of dental insurance. The Surgeon General has estimated that 80% of dentists in the US do not treat children on Medicaid.

37) Fluoridation has been found to be ineffective at preventing one of the most serious oral health problems facing poor children, namely, baby bottle tooth decay, otherwise known as early childhood caries (Barnes 1992 and Shiboski 2003).

38) The early studies conducted in 1945 -1955 in the US, which helped to launch fluoridation, have been heavily criticized for their poor methodology and poor choice of control communities (De Stefano 1954; Sutton 1959, 1960 and 1996; Ziegelbecker 1970). According to Dr. Hubert Arnold, a statistician from the University of California at Davis, the early fluoridation trials "are especially rich in fallacies, improper design, invalid use of statistical methods, omissions of contrary data, and just plain muddleheadedness and hebetude." In 2000, the British Government’s “York Review” could give no fluoridation trial a grade A classification – despite 50 years of research (McDonagh 2000, see Appendix 3 for commentary).

39) The US Public Health Service first endorsed fluoridation in 1950, before one single trial had been completed (McClure 1970)!

40) Since 1950, it has been found that fluorides do little to prevent pit and fissure tooth decay, a fact that even the dental community has acknowledged (Seholle 1984; Gray 1987; PHS 1993; and Pinkham 1999). This is significant because pit and fissure tooth decay represents up to 85% of the tooth decay experienced by children today (Seholle 1984 and Gray 1987).

41) Despite the fact that we are exposed to far more fluoride today than we were in 1945 (when fluoridation began), the "optimal" fluoridation level is still 1 part per million, the same level deemed optimal in 1945! (Marier & Rose 1977; Levy 1999; Rozier 1999 and Fomon 2000).

42) The chemicals used to fluoridate water in the US are not pharmaceutical grade. Instead, they come from the wet scrubbing systems of the superphosphate fertilizer industry. These chemicals (90% of which are sodium fluorosilicate and fluorosilicic acid), are classified hazardous wastes contaminated with various impurities. Recent testing by the National Sanitation Foundation suggest that the levels of arsenic in these chemicals are relatively high (up to 1.6 ppb after dilution into public water) and of potential concern (NSF 2000 and Wang 2000).

43) These hazardous wastes have not been tested comprehensively. The chemical usually tested in animal studies is pharmaceutical grade sodium fluoride, not industrial grade fluorosilicic acid. The assumption being made is that by the time this waste product has been diluted, all the fluorosilicic acid will have been converted into free fluoride ion, and the other toxics and radioactive isotopes will be so dilute that they will not cause any harm, even with lifetime exposure. These assumptions have not been examined carefully by scientists, independent of the fluoridation program.

44) Studies by Masters and Coplan (1999, 2000) show an association between the use of fluorosilicic acid (and its sodium salt) to fluoridate water and an increased uptake of lead into children's blood. Because of lead’s acknowledged ability to damage the child’s developing brain, this is a very serious finding yet it is being largely ignored by fluoridating countries.

45) Sodium fluoride is an extremely toxic substance -- just 200 mg of fluoride ion is enough to kill a young child, and just 3-5 grams (e.g. a teaspoon) is enough to kill an adult. Both children (swallowing tablets/gels) and adults (accidents involving fluoridation equipment and filters on dialysis machines) have died from excess exposure.

46) Some of the earliest opponents of fluoridation were biochemists and at least 14 Nobel Prize winners are among numerous scientists who have expressed their reservations about the practice of fluoridation (see appendix 4).

47) The recent Nobel Laureate in Medicine and Physiology, Dr. Arvid Carlsson (2000), was one of the leading opponents of fluoridation in Sweden, and part of the panel that recommended that the Swedish government reject the practice, which they did in 1971. According to Carlsson:

"I am quite convinced that water fluoridation, in a not-too-distant future, will be consigned to medical history...Water fluoridation goes against leading principles of pharmacotherapy, which is progressing from a stereotyped medication - of the type 1 tablet 3 times a day - to a much more individualized therapy as regards both dosage and selection of drugs. The addition of drugs to the drinking water means exactly the opposite of an individualized therapy" (Carlsson 1978).

48) While pro-fluoridation officials continue to promote fluoridation with undiminished fervor, they cannot defend the practice in open public debate – even when challenged to do so by organizations such as the Association for Science in the Public Interest, the American College of Toxicology, or the US Environmental Protection Agency (Bryson 2004). According to Dr. Michael Easley, a prominent lobbyist for fluoridation in the US, "Debates give the illusion that a scientific controversy exists when no credible people support the fluorophobics' view" (See appendix 5).

In light of proponents’ refusal to debate this issue, Dr. Edward Groth, a Senior Scientist at Consumers Union, observed that "the political profluoridation stance has evolved into a dogmatic, authoritarian, essentially antiscientific posture, one that discourages open debate of scientific issues" (Martin 1991).

49) Many scientists, doctors and dentists who have spoken out publicly on this issue have been subjected to censorship and intimidation (Martin 1991). Most recently, Dr. Phyllis Mullenix was fired from her position as Chair of Toxicology at Forsythe Dental Center for publishing her findings on fluoride and the brain; and Dr. William Marcus was fired from the EPA for questioning the government’s handling of the NTP’s fluoride-cancer study (Bryson 2004). Tactics like this would not be necessary if those promoting fluoridation were on secure scientific ground.

50) The Union representing the scientists at US EPA headquarters in Washington DC is now on record as opposing water fluoridation (Hirzy 1999). According to the Union’s Senior Vice President, Dr. William Hirzy:

"In summary, we hold that fluoridation is an unreasonable risk. That is, the toxicity of fluoride is so great and the purported benefits associated with it are so small - if there are any at all - that requiring every man, woman and child in America to ingest it borders on criminal behavior on the part of governments."

Conclusion

When it comes to controversies surrounding toxic chemicals, invested interests traditionally do their very best to discount animal studies and quibble with epidemiological findings. In the past, political pressures have led government agencies to drag their feet on regulating asbestos, benzene, DDT, PCBs, tetraethyl lead, tobacco and dioxins. With fluoridation we have had a fifty year delay. Unfortunately, because government officials have put so much of their credibility on the line defending fluoridation, and because of the huge liabilities waiting in the wings if they admit that fluoridation has caused an increase in hip fracture, arthritis, bone cancer, brain disorders or thyroid problems, it will be very difficult for them to speak honestly and openly about the issue. But they must, not only to protect millions of people from unnecessary harm, but to protect the notion that, at its core, public health policy must be based on sound science not political expediency. They have a tool with which to do this: it's called the Precautionary Principle. Simply put, this says: if in doubt leave it out. This is what most European countries have done and their children's teeth have not suffered, while their public's trust has been strengthened.

It is like a question from a Kafka play. Just how much doubt is needed on just one of the health concerns identified above, to override a benefit, which when quantified in the largest survey ever conducted in the US, amounts to less than one tooth surface (out of 128) in a child's mouth?

For those who would call for further studies, I say fine. Take the fluoride out of the water first and then conduct all the studies you want. This folly must end without further delay.

ThE NuTrIeNtS In ReNdAnG

2007-10-24T09:08:00.000+09:00

Nutritious coconut

THE unique beauty of coconut trees is its long slender trunk and the graceful crown that sways in the gentle breeze. However, the uniqueness does not stop there as the rich flavour and the creamy santan made from the flesh of the nut and the long thin waxy coconut leaves have caught the imagination of cooks in the preparation of many of our local traditional cuisines.

Unique heritage

Young coconut leaves add an interesting feature to foods prepared for the festivals. In the month of Ramadan, family members gather around weaving ketupat casings using young coconut leaves.

This skilful art of making ketupat, which is the unique culture and heritage of the Malay, has impressed many cooks from other cultures.

Plants provide food and the leaves of plants often double as wrappers for food traditionally. The flavour and characteristics of the leaves enhance the presentation of the food served. All these features are found in ketupats.

The ketupat casing needs no string to tie to prevent the fillings from spilling out while cooking. Only one or two young leaves are used to weave a delicate casing into which rice grains are stuffed for cooking. The loose ends of the casings are knotted together and made into packages for easy handling.

These rice packages come in different shapes and sizes . The common ketupat takes the shape of a square box which is easier to make whereas cone-shaped ketupat jantung needs some special twists and turns .

Ketupat palas is made from the leaves of the palas palm.The ketupat palas casing is even more difficult to weave. When opening up the triangular casing you will find only a long thin strip of leave.

Other than coconut leaves ketupat palas is made from the leaves of the palas palm (Licuala acutifida) which has an obscure and unique common name, the Penang lawyer. The leaves have bands of green and yellow streaks that make the appearance of the casing pleasing.

The ketupat palas casing is even more difficult to weave. When opening up the triangular casing you will find only a long thin strip of leave.

Ketupats are filled with either glutinous or ordinary rice with or without coconut milk. They are cooked in water till the rice grains are soft.

In traditional methods, it can take as long as three to four hours to cook.

Cut open the cooked ketupats with a knife, peel off the casing and the finger-licking good and fragrant ketupat is ready to be eaten.

Ketupat and rendang are the traditional welcome dishes prepared in every family during Hari Raya Adilfitri.

Moderation is the key

In recent years, red meat such as beef has been linked to an increase in risk of heart disease and cancer.

Beef rendang contains both saturated fats and cholesterol. The fat in 50g of rendang is more than that in two eggs. It supplies 127kcal, while a cup of rice has 167kcal and a thin slice of white bread has 48kcal.

However, a small portion of lean beef supplies nutrients that are required to maintain good health.

Beef is a good source of protein and vitamins especially vitamins B6 and B12. These vitamins are important nutrients to prevent osteoporosis.

The other nutrients such as iron, calcium, magnesium, selenium and zinc are minerals that have roles of their own for improvement of immune system and various bodily functions.

One of the ingredients that contributes to the good taste in rendang is santan, without which rendang would taste just as any other beef dish. Amino acids predominant in santan are similar to that in beef. They are leucine, arginine, aspartic and glutamic acids.

The leucine is required in energy and blood-sugar regulations as well as growth and repair of muscle tissue. Arginine stimulates growth hormones and the immune system.

Our body can produce aspartic acid but a lack of aspartic acid makes us feel fatigued and depressed. Glutamic acid imparts taste to food and aids in various brain functions including transport of potassium to the brain.

Santan contains phytosterols and has no cholesterol. A quarter of the fat in santan is saturated fat, which is unhealthy especially to our heart.

Then again, santan has high lauric and capric acids, which have antimicrobial and antiviral properties.

Coconut trees (Cocos nucifera) are grown commercially for their oil and the kernel cake for animal feed production. It is commonly grown in home compounds in the kampung for use in home cooking.

Santan or coconut milk is extracted from the coconut flesh or endosperm. The lingering flavour of santan reminds us of the delicious rendang.

DiEt DuRiNg RAMADHAn

2007-09-11T09:09:00.000+09:00

Abstract:
It is a globally recognized and foremost part of dietary guidelines that eating a variety of food using principles of moderation and balance. This is particularly true during the Islamic month of Ramadan when Muslims fast from dawn to sunset. To be healthy, one must consume food from the major food groups: bread and cereal, milk and dairy product, meat and bean, vegetable and fruit. During the month long fast of Ramadan the metabolic rate of a fasting person slows down and other regulatory mechanisms start functioning. Body and dietary fat is efficiently utilized. Consuming total food intake that is less than the total food intake during normal days is sufficient to maintain a person's health. Intake of fruits after a meal is strongly suggested. A balanced diet improves blood cholesterol profile, reduces gastric acidity, prevents constipation and other digestive problems, and contributes to an active and healthy life style. (Int. J. Ramadan Fasting Research, 3:1-6, 1999)

INTRODUCTION

Fasting during the Islamic month of Ramadan can be good for one's health and personal development. Ramadan fasting is not just about disciplining the body to restrain from eating food and drinking water from predawn until sunset. The eyes, the ears, the tongue, and even the private parts are equally obligated to be restrained if a Muslim wants to gain the total rewards of fasting. Ramadan is also about restraining anger, doing good deeds, exercising personal discipline, and preparing oneself to serve as a good Muslim and a good person during and after Ramadan.

This is why the Messenger of Allah (Peace be upon him, Pbuh) has been attributed, by Hazrat Abu Hurairah in hadith, to say: "He who does not desist from obscene language and acting obscenely (during the period of fasting), Allah has no need that he didn't eat or drink." (Bukhari, Muslim). In another hadith by Hazrat Abu Harairah, the Prophet (Pbuh) said: "Fasting is not only from food and drink, fasting is to refrain from obscene (acts). If someone verbally abuses you or acts ignorantly toward you, say (to them) 'I am fasting; I am fasting." (Ibn Khuzaoinah).

Restraint from food, water, and undesirable behavior makes a person more mentally disciplined and less prone to unhealthy behavior. In an investigation in Jordan (1), a significant reduction of parasuicidal cases was noted during the month of Ramadan. In the United Kingdom, the Ramadan model has been used by various health departments and organizations to reduce cigarette smoking among the masses, especially among Africans and Asians (2).

Ramadan fasting has spiritual, physical, psychological, and social benefits; however, man-made problems may occur, if fasting is not properly practiced. First of all, there is no need to consume excess food at iftar (the food eaten immediately after sunset to break fast), dinner or sahur ( the light meal generally eaten about half an hour to one hour before dawn). The body has regulatory mechanisms that activate during fasting. There is efficient utilization of body fat, El Ati et al. (3) . Basal metabolism slows down during Ramadan fasting, Husain et al. (4). A diet that is less than a normal amount of food intake but balanced is sufficient enough to keep a person healthy and active during the month of Ramadan.

Health problems can emerge as a result of excess food intake, foods that make the diet unbalanced, and insufficient sleep (5, 6). Ultimately also, such a lifestyle contradicts the essential requirements and spirit of Ramadan.

DIET DURING RAMADAN

According to Sunna (the practices of Prophet Muhammad, Pbuh) and research findings referred in this report, a dietary plan is given:

1. Bread/Cereal/Rice, Pasta, Biscuits and Cracker Group: 6-11 servings/day;
2. Meat/Beans/ Nut Group: 2-3 servings/day.
3. Milk and Milk Product Group: 2-3 servings/day.
4. Vegetable Group: 3-5 servings/day;
5. Fruit Group: 2-4 servings/day.
6. Added sugar (table sugar, sucrose): sparingly.
7. Added fat, polyunsaturated oil 4-7 table spoons.

Breakfast, iftar:
Dates, three
Juice, 1 serving (4 oz.)
Vegetable soup with some pasta or graham crackers, 1 cup

The body's immediate need at the time of iftar is to get an easily available energy source in the form of glucose for every living cell, particularly the brain and nerve cells. Dates and juices are good sources of sugars. Dates and juice in the above quantity are sufficient to bring low blood glucose levels to normal levels. Juice and soup help maintain water and mineral balance in the body. An unbalanced diet and too many servings of sherbets and sweets with added sugar have been found to be unhealthy, Gumma et al. (7).

Dinner:
Consume foods from all the following food groups:

Meat/Bean Group: Chicken, beef, lamb, goat, fish, 1-2 servings (serving size = a slice =1 oz); green pea, chickpea (garbanzo, chana, humus), green gram, black gram, lentil, lima bean and other beans, 1 serving (half cup). Meat and beans are a good source of protein, minerals, and certain vitamins. Beans are a good source of dietary fiber, as well.

Bread/Cereal Group: Whole wheat bread, 2 servings (serving size = 1 oz) or cooked rice, one cup or combination. This group is a good source of complex carbohydrates, which are a good source of energy and provide some protein, minerals, and dietary fiber.

Milk Group: milk or butter-milk (lassi without sugar), yogurt or cottage cheese (one cup). Those who can not tolerate whole milk must try fermented products such as butter-milk and yogurt. Milk and dairy products are good sources of protein and calcium, which are essential for body tissue maintenance and several physiological functions.

Vegetable Group: Mixed vegetable salad, 1 serving (one cup), (lettuce, carrot, parsley, cucumber, broccoli, coriander leaves, cauliflower or other vegetables as desired.) Add 2 teaspoons of olive oil or any polyunsaturated oil and 2 spoons of vinegar. Polyunsaturated fat provides the body with essential fatty acids and keto acids. Cooked vegetables such as guar beans, French beans, okra (bhindi), eggplant (baigan), bottle gourd (loki), cabbage, spinach, 1 serving (4 oz). Vegetables are a good source of dietary fiber, vitamin A, carotene, lycopenes, and other phytochemicals, which are antioxidants. These are helpful in the prevention of cancer, cardiovascular diseases, and many other health problems.

Fruits Group: 1-2 servings of citrus and/or other fruits. Eat fruits as the last item of the dinner or soon after dinner, to facilitate digestion and prevent many gastrointestinal problems. Citrus fruits provide vitamin C. Fruits are a good source of dietary fiber.

Fruits and mixed nuts may be eaten as a snack after dinner or tarawiaha or before sleep.

Pre-dawn Meal (Sahur):

Consume a light sahur. Eat whole wheat or oat cereal or whole wheat bread, 1-2 serving with a cup of milk. Add 2-3 teaspoons of olive oil or any other monounsaturated or polyunsaturated fats in a salad or the cereal. Eat 1-2 servings of fruits, as a last item.

DISCUSSION

Blood cholesterol and uric acid levels are sometimes elevated during the month of Ramadan (8). Contrary to popular thinking, it was found that intake of a moderately high-fat diet, around 36% of the total energy (calories), improved blood cholesterol profile, Nomani, et al. (9) and Nomani (10). It also prevents the elevation of blood uric acid level (8-10). The normal recommended guideline for fat is 30% or less energy. On weight basis, suggested fat intake during Ramadan is almost the same as at normal days. Fat is required for the absorption of fat-soluble vitamins (A, D, E, K) and carotenoids. Essential fatty acids are an important component of the cell membrane. They also are required for the synthesis of the hormone prostaglandin. Keto-acids from fat are especially beneficial during Ramadan to meet the energy requirement of brain and nerve cells. Keto-acids also are useful in the synthesis of glucose through the metabolic pathway of gluconeogenesis. This reduces the breakdown of body proteins for glucose synthesis. Therefore, the energy equivalent of 1-2 bread/cereal servings may be replaced with polyunsaturated fat.

During Ramadan increased gastric acidity is often noticed, Iraki, et al. (5), exhibiting itself with symptoms such as a burning feeling in the stomach, a heaviness in the stomach, and a sour mouth. Whole wheat bread, vegetables, humus, beans, and fruits -- excellent sources of dietary fiber -- trigger muscular action, churning and mixing food, breaking food into small particles, binding bile acids, opening the area between the stomach and the deudenum-jejunum and moving digesta in the small intestine, Kay (11). Thus, dietary fiber helps reduce gastric acidity and excess bile acids, Rydning et al. (12). In view of dietary fiber's role in moving digesta, it prevents constipation. It's strongly suggested that peptic ulcer patients avoid spicy foods and consult a doctor for appropriate medicine and diet. Diabetic subjects, particularly severe type I (insulin dependent) or type II (non-insulin dependent), must consult their doctor for the type and dosage of medicine, and diet and precautions to be taken during the month. Generally diabetes mellitus, type II, is manageable through proper diet during Ramadan, Azizi and Siahkolah (13).

Pregnant and lactating women's needs for energy and nutrients are more critical than the needs of men (14). There is a possibility of health complications to the pregnant woman and the fetus or the lactating mother and the breastfed child, if energy and nutrient requirements are not met during the month of Ramadan (15-19). Governments, communities, and heads of the family must give highest priority to meet women's dietary needs. In African countries, Bangladesh, India, Pakistan and many other places malnutrition is a major problem, especially among women from low-income groups. Further more, it is common among these women to perform strenuous work on farms or in factories, and other places. Malnutrition and strenuous conditions may lead to medical problems and danger to life. Under these conditions one must consult a medical doctor for treatment and maulana or shiekh for postponement or other suggestions regarding fasting. Quran Al-Hakeem and Hadith allow pregnant women and lactating mothers flexibility during the month of Ramadan.

For practical purposes and estimation of nutrients a diet was formulated, given below:

Iftar:
3 dates, 1/2 cup of orange juice, 1 cup of vegetable soup, 2 plain graham crackers;

Dinner:
1 cup of vegetable salad with two teaspoons of corn oil and two teaspoon of vinegar, 2 oz. of chicken, 1/2 cup of okra, 4 oz. of cooked whole chana (garbanzo), 3 tea spoon of oil while cooking main dishes, 2 slices of whole wheat bread, 1 cup of cooked rice, 3/4 cup of plain yogurt, one orange, 1/2 cup grapes, 1 oz of nuts-mixed roasted-without salt;

Sahur:
2 slices of whole wheat bread, 1 cup of milk, 1/4 cup of vegetable salad with two teaspoons of corn oil and two teaspoons of vinegar, 1 skinned apple, 2 teaspoons of sugar with tea or coffee.

Nutritionist IV (20) was used to estimate energy and nutrient content in the above diet, which was as follows: energy, 2136 kilocalories; protein, 70g; carbohydrate , 286g; fat, 87g, 35 % of energy of the total intake, (saturated fat 16.9g; mono saturated, 28.4g; poly unsaturated, 34g; other 7.3g; - oleic, 25.6g; linoleic, 29.5; linolenic, 0.6g; EPA-Omega-3, 0.006g; DHA-omega-3, 0.023g; dietary fiber 34g; calcium, 1013mg; sodium, 3252 mg; potassium, 2963mg; iron 13.3mg; zinc, 10mg. When the nutrients were compared with the Recommended Dietary Allowance (RDA), for an adult non-pregnant and non-lactating female (14), the diet met 100% or more of the RDA for protein, calcium, sodium, potassium, and vitamin A, K, B1, B2, B3, B6, B12, folate, and C. The energy was close to the RDA, (97%). The dietary fiber level also was met as per the recommendation (11). Consuming food in the above amount by pregnant or lactating female may not meet the RDA for all of the nutrients. They may need supplementation of some minerals and vitamins such as, iron vitamin D, and more energy through bread or rice.

Further suggestions:

Drink sufficient water between Iftar and sleep to avoid dehydration.
Consume sufficient vegetables at meal s. Eat fruits at the end of the meal.
Avoid intake of high sugar (table sugar, sucrose) foods through sweets or other forms.
Avoid spicy foods.
Avoid caffeine drinks such as coke, coffee or tea. Caffeine is a diuretic. Three days to five days before Ramadan gradually reduce the intake of these drinks. A sudden decrease in caffeine prompts headaches, mood swings and irritability.
Smoking is a health risk factor. Avoid smoking cigarettes. If you cannot give up smoking, cut down gradually starting a few weeks before Ramadan. Smoking negatively affects utilization of various vitamins, metabolites and enzyme systems in the body.

Do not forget to brush or Miswak (tender neem tree branch, Azhardicta indica or other appropriate plant in a country, about 1/4-1/2 inch diameter and 6-8 inches length, tip partially chewed and made brush like). Brush your teeth before sleep and after sahur. Brush more than two times or as many times as practical.

Normal or overweight people should not gain weight. For overweight people Ramadan is

an excellent opportunity to lose weight. Underweight or marginally normal weight people are discouraged from losing weight. Analyzing a diet's energy and nutritional component, using food composition tables or computer software, will be useful in planning an appropriate diet.

It is recommended that everyone engage in some kind of light exercise, such as stretching or walking. It's important to follow good time management practices for Ibada (prayer and other religious activities), sleep, studies, job, and physical activities or exercise.

In summary, intake of a balanced diet is critical to maintain good health, sustain an active lifestyle and attain the full benefits of Ramadan.

2007-09-01T11:28:00.000+09:00

The World's Healthiest Foods

130 foods that can serve as the basis of your Healthiest Way of Eating. Links to the articles about these foods can be found below.

Of course, there are many other nutritious foods other than those that we have included on our list that we feel are wonderful, health-promoting foods; if there are other whole foods - such as fruits, vegetables, nuts/seeds, whole grains, etc - that you like, by all means enjoy them. Just because a food is not on our list doesn't mean that we don't think that it can be included in a diet geared towards the Healthiest Way of Eating as long as it is a whole, natural, nutrient-rich food.

To find out why some of your favorite nutritious foods are not included in our list, read The Criteria Used to Select the World's Healthiest Foods.

Vegetables

Fish & Seafood

Fruits

Low Fat Dairy

Beans & Legumes

Poultry & Lean Meats

Nuts & Seeds

Grains

Spices & Herbs

Natural Sweeteners

Other

2007-09-01T11:17:00.000+09:00

10 Ways to Raise Food-Smart Kids

Want your children to eat healthy foods? Create a nutritional home. Begin here.

Creating a nutritional home is one of the most important steps you can take to ensure the health of your child. To start, make smart food choices, and help your child develop a positive relationship with healthy food. Your children will learn their food smarts from your example.

Here are the top 10 tips for getting children to eat healthy food.

Do not restrict food. Restricting food increases the risk your child may develop eating disorders such as anorexia or bulimia later in life. It can also have a negative effect on growth and development.
Keep healthy food at hand. Children will eat what's readily available. Keep fruit in a bowl on the counter, not buried in the crisper section of your fridge. And have an apple for your own snack. "Your actions scream louder than anything you will ever tell them," says Sothern. Remember, your child can only choose foods that you stock in the house.
Don't label foods as "good" or "bad." Instead, tie foods to the things your child cares about, such as sports or appearance. Let your child know that lean protein such as turkey and calcium in dairy products give strength to their sports performance. The antioxidants in fruits and vegetables add luster to skin and hair.
Praise healthy choices. Give your children a proud smile and tell them how smart they are when they choose healthy foods.
Don't nag about unhealthy choices. When children choose unhealthy food, ignore it. Or if your child always wants fatty, fried food, redirect the choice. You might try roasting potato sticks in the oven (tossed in just a bit of oil) instead of buying french fries. Or, if your child wants candy, you might make fresh strawberries dipped in a little chocolate sauce. Too busy? Then keep naturally sweet dried fruit at home for quick snacks.
Never use food as a reward. This could create weight problems in later life. Instead, reward your children with something physical and fun -- perhaps a trip to the park or a quick game of catch.
Sit down to family dinners at night. If this isn't a tradition in your home, it should be. Research shows that children who eat dinners at the table with their parents have better nutrition and are less likely to get in serious trouble as teenagers. Start with one night a week, and then work up to three or four, to gradually build the habit.
Prepare plates in the kitchen. There you can put healthy portions of each item on everyone's dinner plate. Your children will learn to recognize correct portion sizes. And you may find your slacks fit better as well!
Give the kids some control. Ask your children to take three bites of all the foods on their plate and give it a grade, such as A, B, C, D, or F. When healthy foods - especially certain vegetables -- get high marks, serve them more often. Offer the items your children don't like less frequently. This lets your children participate in decision making. After all, dining is a family affair.
Consult your pediatrician. Always talk with your child's doctor before putting your child on a diet, trying to help your child gain weight, or making any significant changes in the type of foods your child eats. Never diagnose your child as too heavy, or too thin, by yourself.

"It's all about gradual changes, it's not overnight, and it's an uphill battle for parents.""Everything outside of the home is trying to make kids overweight. The minute they walk out of the home, there are people trying to make them eat too much and serving them too much."

But the food smarts your children will learn from you can protect them for a lifetime.

HaVe U MaDe YoUr ChIlD ClEaNlInEsS-CoNScIoUs?

2007-07-24T08:38:00.000+09:00

Cleanliness is a state of mind. Give it to your child in the early years.

Cleanliness is a good habit, most of us agree. None of us would like to go in unflushed toilets. None of us would tolerate a neighbour spitting from the balcony. There can be no two opinions about the regular visits of the garbage van near our residences. While most of us want our surroundings to be clean, how many of us teach our children the importance of cleanliness. We might teach them to brush their teeth, wash their face and bathe everyday. But do we extend the concept of cleanliness to every aspect of their daily life. Here are tips for inculcating the value of cleanliness in children.

Be it the dining table or kitchen or the balcony, children should be tutored not to mess up the belongings. In order to maintain cleanliness, never allow your children to eat in any place of the house. Teach your children, irrespective of their sex (be it a boy or girl) to lay the table neatly. Make sure that both your son and daughter pick up their own used plates and carry them to the kitchen sink. They should also offer to carry those of the aged members of the family. Washing their hands and gargling after meals is also a very good habit, as it will help them fight bad odour throughout life.

I'M BACK!!!!!!!!!'

2007-05-28T09:43:00.002+09:00

HaI EvErOnE!!!I'm BaCk....HaRlOw...SoFeA'S KiTcHeN Is SpIcK AnD SpAn NoW..HuRrAy!!!!!

TeMpOrArY ClOsEd

2007-04-29T12:19:00.000+09:00

WaYs To ClEaN KiTcHeN

2007-04-29T08:03:00.000+09:00

A clean kitchen promotes a healthy and hygienic living environment for the entire family. Cleaning is considered an integral part of the cooking process. It is not just limited to the ingredients such as washing fresh produce but also maintaining equipment and gadgets, cleaning countertops, stove and other nooks and crannies of the kitchen. Follow these steps to ensure a clean kitchen:

Difficulty: Moderate

Steps

Step One

Collect things that do not belong in the kitchen such as newspapers, magazines, toys, etc. and put it in a laundry bag or basket and put it out of the kitchen.

Step Two

Grab all the cleaning supplies such as cleansers, gloves, washcloths, sponges, scrubbers, dish soap, broom, mop, vacuum, basket and trashcan.

Step Three

Fill up your kitchen sink with water and mix a little dishwashing liquid in it. Put the dishes that are greasy and need cleaning to soak in warm, soapy water.

Step Four

Start organizing everything while the dishes are soaking. Put things where they belong. The moment you cut down on clutter, you will notice that your kitchen look significantly cleaner. Ideally, make it a habit to put things in their original place right after using them to avoid wasting time organizing them later on.

Step Five

Load the dishwasher. If you do not own a dishwasher, begin the dish-cleaning process by hand. If the dishes are too many, ask your family to help. Organize a wash, rinse, dry and store assembly line so that work can be shared.

Step Six

Wipe the countertop, kitchen sink and stovetop. Use household de-greasing cleanser to clean the oil and grease stuck on stove. Form a habit to wipe sink and stovetop after every use to prevent grime buildup.

Step Seven

Wipe the cabinets and appliances. Use a cleanser to wipe fridge doors, microwave and other appliances that are in need of a little shine.

Step Eight

Sweep or vacuum the kitchen floor. Mix required amount of liquid disinfectant with water and use it to mop the floor.

Step Nine

Take out the trash and wipe the trashcan.

MorE On SaLt

2007-04-27T15:20:00.000+09:00

Salt and Good Health

Salt is essential not only to life, but to good health. Human blood contains 0.9% salt (sodium chloride) -- the same concentration as found in United States Pharmacopeia (USP) sodium chloride irrigant commonly used to cleanse wounds. Salt maintains the electrolyte balance inside and outside of cells. Most of our salt comes from foods, some from water. Doctors often recommend replacing water and salt lost in exercise and when working outside. Wilderness hikers know the importance of salt tablets to combat hyperthermia. Oral rehydration involves replacing both water and salt. Expectant mothers are advised to get enough salt. Increased salt intakes have been used successfully to combat Chronic Fatigue Syndrome. Dramatic deficiencies (e.g. "salt starvation" in India) or "excessive" sodium intakes have been associated with other conditions and diseases, such as hypertension and stomach cancer. Testing the salinity of perspiration is a good test for cystic fibrosis; scientists suspect that cystic fibrosis is caused by a deformed protein that prevents chloride outside cells from attracting needed moisture.

The National Academy of Sciences recommends that Americans consume a minimum of 500 mg/day of sodium to maintain good health. Individual needs, however, vary enormously based on their genetic make-up and the way they live their lives. While individual requirements range widely, most Americans have no trouble reaching their minimum requirements. Most consume "excess" sodium above and beyond that required for proper bodily function. The kidneys efficiently process this "excess" sodium in healthy people. Experimental studies show that most humans tolerate a wide range of sodium intakes, from about 250 mg/day to over 30,000 mg/day. The actual range is much narrower. Americans consume about 3,500 mg/day of sodium; men more, women less. The very large percentage of the population consumes 1,150- 5,750 mg/day which is termed the "hygienic safety range" of sodium intake by renowned Swedish hypertension expert Dr. Björn Folkow. Chloride is also essential to good health. Every substance, including water, can be toxic in certain concentrations and amounts; this is not a significant concern for dietary salt.

Salt and Cardiovascular Health

For 4,000 years, we have known that salt intakes can affect blood pressure through signals to the muscles of blood vessels trying to maintain blood pressure within a proper range. We know that a minority of the population can lower blood pressure by restricting dietary salt. And we know that elevated blood pressure, “hypertension,” is a well-documented marker or “risk factor” for cardiovascular events like heart attacks and strokes, a “silent killer.” Cardiovascular events are a major cause of “premature” death and cost Americans more than $300 billion every year in increased medical costs and lost productivity. Reducing blood pressure can reduce the risk of a heart attack or stroke – depending on how it’s done.

Some have suggested that since salt intakes are related to blood pressure, and since cardiovascular risks are also related to blood pressure, that, surely, salt intake levels are related to cardiovascular risk. This is the “salt hypothesis” or “sodium hypothesis.” Data are needed to confirm or reject hypotheses.

Blood pressure is a sign. When it goes up (or down) it indicates an underlying health concern. Changes result from many variables, often still poorly-understood. High blood pressure is treated with pharmaceuticals and with lifestyle interventions such as diet and exercise. The anti-hypertensive drugs are all approved by regulatory authorities such as the U.S. Food and Drug Administration. To be approved, these drugs must prove they work to lower blood pressure. Whether they also work to lower the incidence of heart attacks and strokes has not been the test to gain approval (it would take too long to develop new drugs), but the National Heart, Lung and Blood Institute has invested heavily in such “health outcomes” studies.

Health Outcomes

The ALLHAT study was funded by the National Heart, Lung and Blood Institute (NHLBI) to compare the health outcomes of four classes of anti-hypertensive drugs, all of which had demonstrated their ability to reduce blood pressure in relative safety. The idea is that blood pressure is only a "surrogate outcome," and we should be more concerned with clinically meaningful endpoints. Dr. Jeffrey R. Cutler of the National Heart, Lung and Blood Institute (NHLBI) has supervised the study and explains its importance: "Trials are based on the notion that different antihypertensive regimes, despite similar efficacy in lowering blood pressure, have other beneficial or harmful effects that modify their net effect on cardiovascular or all-cause morbidity and mortality."

Lifestyle interventions are "antihypertensive regimes" too. For years, the same situation prompting the ALLHAT trial applied to lifestyle interventions designed to improve blood pressure -- they were untested regarding health outcomes. Certain dietary and lifestyle interventions reduced blood pressure, at least in sensitive sub-populations. Whether they also reduced the incidence of heart attacks and strokes had never been tested. Thus, until the 1990s, scientists had never tested the “salt hypothesis” by documenting whether reducing dietary salt actually reduces a person’s chances of having a heart attack or a stroke. As in the drug “health outcomes” trials, this is now changing. The results have vast public health policy implications. We should not be recommending that everyone change their diets without evidence of some overall health benefit.

Even documenting an association of, for example, low-sodium diets with reduced incidence of heart attacks would only be the first step. Association is not the same as causation. Nevertheless, unless an association is established, we have no reason to think that a causal link is possible. Of the first nine “health outcomes” studies of sodium reduction, not a single study has found an association in the general population between low-sodium diets and reduced incidence of cardiovascular events like stroke or heart attack.

Here’s what scientists have found:

1. An eight-year study of a New York City hypertensive population stratified for sodium intake levels found those on low-salt diets had more than four times as many heart attacks as those on normal-sodium diets – the exact opposite of what the “salt hypothesis” would have predicted. (1995)

2. An analysis by NHLBI’s Dr. Cutler of the first six years’ data from the MRFIT database documented no health outcomes benefits of lower-sodium diets. (1997)

3. A ten-year follow-up study to the huge Scottish Heart Health Study found no improved health outcomes for those on low-salt diets. (1997)

4. An analysis of the health outcomes over twenty years from those in the massive US National Health and Nutrition Examination Survey (NHANES I) documented a 20% greater incidence of heart attacks among those on low-salt diets compared to normal-salt diets (1998)

5. A health outcomes study in Finland, reported to the American Heart Association that no health benefits could be identified and concluded “…our results do not support the recommendations for entire populations to reduce dietary sodium intake to prevent coronary heart disease.” (1998)

6. A further analysis of the MRFIT database, this time using fourteen years’ data, confirmed no improved health benefit from low-sodium diets. Its author conceded that there is "no relationship observed between dietary sodium and mortality." (1999)

7. A study of Americans found that less sodium-dense diets did reduce the cardiovascular mortality of one population sub-set, overweight men – the article reporting the findings did not explain why this obese group actually consumed less sodium than normal-weight individuals in the study. (1999)

8. A Finnish study reported an increase in cardiovascular events for obese men (but not women or normal-weight individuals of either gender) – the article, however, failed to adjust for potassium intake levels which many researchers consider a key associated variable. (2001)

9. In September, 2002, the latest and highest-quality meta-analysis of clinical trials was published in the British Medical Journal confirming earlier meta-analyses' conclusions that significant salt reduction would lead to very small blood pressure changes in sensitive populations and no health benefits. (2002)

Controversy Continues

For many years, the intense public controversy that has characterized the public policy debate over public health nutrition recommendations on salt intake has focused on the wrong question. Medical experts, public health policy-makers – and the public, trying to sort out the issues reading the consumer press – have all focused on the relationship of sodium intake to blood pressure instead of the relevant question of whether changing intake levels of dietary sodium results in improved health outcomes. See, for example, recent Salt Institute comments to the (British) Scientific Advisory Committee on Nutrition.

There is no evidence that reducing dietary sodium improves the risk for heart attacks or strokes for the general population. In 1999, the Canadian Hypertension Society, the Canadian Coalition for High Blood Pressure Prevention and Control, the Health Canada Laboratory Centre for Disease Control and the Heart and Stroke Foundation of Canada issued a joint statement opposing general recommendations for sodium reduction.

The U.S. Preventive Services Task Force has also reviewed the evidence and concluded:
"There is insufficient evidence that, for the general population, reducing dietary sodium intake or increasing dietary intake of iron, beta-carotene, or other antioxidants results in improved health outcomes."

The debate has confused the public. Medical journalists from ABC-TV’s 20/20 to America’s pre-eminent scientific journal, Science, published by the prestigious American Association for the Advancement of Science, have investigated the source of this confusion. The report in Science won author Gary Taubes a top prize from the National Association of Science Writers and has also been translated into French.

Taubes concluded:

“After interviews with some 80 researchers, clinicians, and administrators around the world, it is safe to say that if ever there were a controversy over the interpretation of scientific data, this is it….After decades of intensive research, the apparent benefits of avoiding salt have only diminished. This suggests either that the true benefit has now been revealed and is indeed small or that it is non-existent and researchers believing they have detected such benefits have been deluded by the confounding of other variables.”

The Salt Institute is confident that the higher standards of evidence-based medicine will reduce the ongoing controversy, better inform public policy and reduce consumer confusion. For more information about the importance of evidence-based health, you may wish to visit the Cochrane Collaboration, Oxford University (UK) Centre for Evidence-based Medicine, the Health Information Research Unit (McMaster University) or the Canadian Centres for Health Evidence. Using the latest science, we can create better public health nutrition policy.

ThE BeNeFiTs Of SaLt

2007-04-27T15:08:00.000+09:00

A pinch or a handfull of salt can be useful in the kitchen

Salt is an excellent preservative. Before the advent of refrigeration, salt was king – and is the reason why we developed such a taste for it.

Robyn has some alternative uses for salt in the kitchen:

Added too much salt? Scoop out the excess, then add some peeled potatoes and continue cooking until the potatoes have absorbed the salt. Remove the potatoes before serving;

When boiling potatoes – adding a bit of salt after draining will give a fine mealy texture. Putting the pan, with the salted potatoes, back on the heat to evaporate the excess moisture;

By adding salt to water it will come to the boil at a higher temperature, reducing cooking time by a fraction;

Sprinkling salt on ice will slow the melting process;

A little salt in cake icing will stop it sugaring;

Remove the bitterness from coffee pots by filling with water and adding some tablespoons of salt and boil. Rinse well and the pot will be free of bitter tannins;

Salt can deodorise thermost bottles, jugs and other closed containers;

After washing cutting boards with soap and water, rub with a damp cloth dipped in salt – this will also acts as a deodorant;

Boiling eggs in salted water makes them easier to peel;

Salt in the water when poaching eggs will set the white quickly;

Toss salt on to a grease fire to smother flames;

Apples, pears & potatoes dropped in a light salt solution when peeled will help with colour retention;

To prevent mould developing on cheese, wrap in cloth that has been soaked in salty water before refrigerating;

Rub fingers with salt moistened with vinegar to get rid of onion or garlic odours;

Soaking pecans in salt water for several hours makes them easier to shell;

To remove pinfeathers on chickens, rub the skin with salt first;

Wash wilted spinach or lettuce leaves in salted water to refresh & keep crisp;

Sprinkle salt on washed skillets (waffle plates or griddles), heat them up then rub the salt away to give a non-stick surface;

And by adding a pinch of salt, cream and egg whites will beat better – paving the way for a perfect pavlova!

BeNeFiTs Of CoFfEe

2007-04-27T14:46:00.000+09:00

Study affirmed coffee's benefits for its high level of antioxidants

Researchers from the University of Scranton released on August 29, 2005 that coffee is the No. 1 source of antioxidants in the American diet. Black tea is the second. Antioxidants are substances or nutrients in foods that can prevent or slow oxidative damage to our body. When our cells utilize oxygen, they naturally produce free radicals (by-products) which can cause damage to other cells. Antioxidants act as "free radical scavengers" and hence prevent and repair damage inflicted by these free radicals. Fruits and vegetables are hailed as the richest sources of antioxidants, but this study shows that coffee is the main source from which most Americans get their antioxidants. Both caffeinated and decaffeinated coffee appear to provide similar amounts of antioxidants.

Editor's Note - Benefits of Coffee

There is peace to know that coffee offers some benefits to our health. However, these results should not be interpreted as an incentive to increase your daily coffee intake. Too much coffee may actually increase the risk of heart disease for some people. Published in the American Journal of Clinical Nutrition June 2005, researchers from the University of Athens found that coffee drinkers had more stiffness of the major blood vessel in the body than non-coffee drinkers. They suggested for people with high blood pressure or other risk factors for heart disease who drink more than 3 cups of coffee a day to cut down.

If you would like to eat more foods high in antioxidants, it is best to choose colored fruits and vegetables. Not only do they offer antioxidants, they contain higher content of vitamins, minerals, and fiber. Berries, red grapes, tomatoes are good sources.

ChOoSe YoUr FoOdS WiSeLy

2007-04-26T16:30:00.000+09:00

Why should I choose fats wisely?

Diabetes increases your chances of having a heart
attack or a stroke. But you can protect your
heart and blood vessels by choosing fats wisely.

Some kinds of fat, such as butter and shortening,
can increase your cholesterol and your chances
of heart disease. Other kinds, such as olive oil
and canola oil, protect your heart by lowering
your cholesterol levels.

All fats are high in calories. If you’re trying to
lose weight, you’ll still want to limit the amount
of fat you eat. The types and amounts of fat
appear in the Nutrition Facts area of food labels.

How can I choose fats wisely?

Try these steps to protect your heart and blood
vessels:

• Eat less total fat, especially less saturated fat
and trans fat.

• Cut back on foods that are high in cholesterol.

• Choose the kinds of fat that can help lower
your cholesterol levels.

Fats that increase your chances
of heart disease and stroke.

Saturated fat, trans fat, and cholesterol increase
your blood cholesterol and can cause a buildup
of materials that can clog your blood vessels.
The blood supply to your heart can be blocked,
leading to a heart attack. A blockage in the
blood vessels going to your brain can result
in a stroke.

Saturated fat

Saturated fat can raise your cholesterol level.

Trans-unsaturated fatty acids
(trans fats)
Trans fats can also raise your cholesterol level.

Sources of saturated fat

• bacon and bacon grease

• butter

• chocolate

• coconut and coconut oil

• cream sauce

• high-fat dairy products,
such as cheese, cream,
ice cream, whole milk,
2% milk, and sour cream

• fatback and salt pork

• gravy made with meat
drippings

• lard and shortening

• high-fat meats like
regular ground beef,
bologna, hot dogs,
sausage, and spareribs

• palm oil and palm
kernel oil

• poultry skin

Toolkit No. 7

Eating low-saturated-fat, low-cholesterol foods can protect
your heart and blood vessels.

Sources of trans fat

• processed foods like snacks and baked goods with
hydrogenated oil or partially hydrogenated oil

• stick margarines

• shortening

• some fast food items such as french fries

Protect Your Heart: Choose Fats Wisely

Cholesterol

Your body makes some of the cholesterol in your
blood. The rest comes from the foods you eat.
Foods from animals are the main sources of
dietary cholesterol.

Omega-3 fatty acids

This type of fat helps prevent clogging of the
arteries. Some types of fish are high in omega-3
fatty acids. Eat fish, prepared a low-fat way, 2
or 3 times a week. Choose broiling, baking,
grilling, or steaming. You can also buy tuna
packed in water and make tuna fish salad with
low-fat or fat-free mayonnaise.

Sources of cholesterol

• high-fat dairy products

• egg yolks

• liver and other organ meats

• high-fat meat and poultry

Sources of monounsaturated fat

• avocado

• canola oil

• nuts like almonds, cashews, pecans, and peanuts

• olive oil and olives

• peanut butter and peanut oil

• sesame seeds

Sources of polyunsaturated fat

• corn oil

• cottonseed oil

• safflower oil

• soybean oil

• sunflower oil

• walnuts

• pumpkin or sunflower seeds

• soft (tub) margarine

• mayonnaise

• salad dressings

HeAlTh BeNeFiTs Of TeA

2007-04-26T15:34:00.000+09:00

Tea is the most commonly consumed beverage in the world after water. Whether it is black, green or red (oolong) tea, they all contain polyphenols which give tea its antioxidant properties. Antioxidants may help protect our body from free radical damage. Indeed, tea ranks as high as or higher than many fruits and vegetables in the ORAC score, a score which measures antioxidant potential of plant-based foods.

Benefits of Tea

Numerous studies have demonstrated the anti-cancer properties of polyphenols. Some studies indeed suggested that tea's polyphenols may reduce risk of gastric, esophageal and skin cancers if one consumes 4 to 6 cups daily. Other laboratory studies have found that polyphenols help prevent blood clotting and lower cholesterol levels. A recent study published in December 2005 showed that just 2 cups of tea may lower the risk of ovarion cancer by 46 percent in women.

Tea: Black, green or red?

The more processing tea leaves undergo, the darker they will turn. Green tea is the least processed tea. They are simply steamed quickly. Black and red teas are partially dried, crushed and fermented. As we have mentioned before, regardless of the processing method, all teas contain polyphenols.

Tea: Caffeine content

According to the American Dietetic Association, a cup of tea contains an average of 40mg of caffeine, compared to 85mg as found in a cup of freshly brewed coffee.

What about Herbal Tea?

Black, green and red teas derive their leaves from a warm-weather evergreen tree known as Camellia sinensis. The leaves from this tree contains polyphenols. Herbal tea is not derived from this leaf and so does not have this particular health-promoting properties. Indeed, most herbal teas in the market are NOT tea at all. They are only infusions made with herbs, flowers, roots, spices or other parts of some plants. The proper term for this type of beverage is "tisane". Therefore, read the labels properly. Although tisane does not contain as much polyphenols, it does promote other various health qualities such as relaxation and calming effects.

What about Decaf Tea?

We do not know whether decaf teas have the same polyphenols, and thus the same health benefits. It is not yet known if removing caffeine also removes polyphenols in the decaffeinating process.

The Bottom Line

Tea is a healthy beverage offering many health benefits (if you skip the cream and sugar). Brew your tea for at least 3 - 5 minutes to bring out the beneficial polyphenols. Enjoy the aroma of tea!

76 WaYs SuGaR CaN RuIn YoUr HeAlTh

2007-04-26T14:59:00.000+09:00

EnOuGh Is EnOuGh..hehehe

PeRhApS YoU GuYs HaD BeEn WaNtInG Me To StOp PoStInG AbOuT ThEsE ChOcOlAtEs ThInGy....AnD I WiLl GuYs..FoR ThE SaKe Of U aLl..lol
AnD NoW...BaCk To ThE ThEmE 'ThE KiTcHeN'!

In addition to throwing off the body's homeostasis, excess sugar may result in a number of other significant consequences. The following is a listing of some of sugar's metabolic consequences from a variety of medical journals and other scientific publications.

Sugar can suppress your immune system and impair your defenses against infectious disease.
Sugar upsets the mineral relationships in your body: causes chromium and copper deficiencies and interferes with absorption of calcium and magnesium.
Sugar can cause can cause a rapid rise of adrenaline, hyperactivity, anxiety, difficulty concentrating, and crankiness in children.
Sugar can produce a significant rise in total cholesterol, triglycerides and bad cholesterol and a decrease in good cholesterol.
Sugar causes a loss of tissue elasticity and function.
Sugar feeds cancer cells and has been connected with the development of cancer of the breast, ovaries, prostate, rectum, pancreas, biliary tract, lung, gallbladder and stomach.
Sugar can increase fasting levels of glucose and can cause reactive hypoglycemia.
Sugar can weaken eyesight.
Sugar can cause many problems with the gastrointestinal tract including: an acidic digestive tract, indigestion, malabsorption in patients with functional bowel disease, increased risk of Crohn's disease, and ulcerative colitis.
Sugar can cause premature aging.
Sugar can lead to alcoholism.
Sugar can cause your saliva to become acidic, tooth decay, and periodontal disease.
Sugar contributes to obesity.
Sugar can cause autoimmune diseases such as: arthritis, asthma, multiple sclerosis.
Sugar greatly assists the uncontrolled growth of Candida Albicans (yeast infections)
Sugar can cause gallstones.
Sugar can cause appendicitis.
Sugar can cause hemorrhoids.
Sugar can cause varicose veins.
Sugar can elevate glucose and insulin responses in oral contraceptive users.
Sugar can contribute to osteoporosis.
Sugar can cause a decrease in your insulin sensitivity thereby causing an abnormally high insulin levels and eventually diabetes.
Sugar can lower your Vitamin E levels.
Sugar can increase your systolic blood pressure.
Sugar can cause drowsiness and decreased activity in children.
High sugar intake increases advanced glycation end products (AGEs)(Sugar molecules attaching to and thereby damaging proteins in the body).
Sugar can interfere with your absorption of protein.
Sugar causes food allergies.
Sugar can cause toxemia during pregnancy.
Sugar can contribute to eczema in children.
Sugar can cause atherosclerosis and cardiovascular disease.
Sugar can impair the structure of your DNA.
Sugar can change the structure of protein and cause a permanent alteration of the way the proteins act in your body.
Sugar can make your skin age by changing the structure of collagen.
Sugar can cause cataracts and nearsightedness.
Sugar can cause emphysema.
High sugar intake can impair the physiological homeostasis of many systems in your body.
Sugar lowers the ability of enzymes to function.
Sugar intake is higher in people with Parkinson's disease.
Sugar can increase the size of your liver by making your liver cells divide and it can increase the amount of liver fat.
Sugar can increase kidney size and produce pathological changes in the kidney such as the formation of kidney stones.
Sugar can damage your pancreas.
Sugar can increase your body's fluid retention.
Sugar is enemy #1 of your bowel movement.
Sugar can compromise the lining of your capillaries.
Sugar can make your tendons more brittle.
Sugar can cause headaches, including migraines.
Sugar can reduce the learning capacity, adversely affect school children's grades and cause learning disorders.
Sugar can cause an increase in delta, alpha, and theta brain waves which can alter your mind's ability to think clearly.
Sugar can cause depression.
Sugar can increase your risk of gout.
Sugar can increase your risk of Alzheimer's disease.
Sugar can cause hormonal imbalances such as: increasing estrogen in men, exacerbating PMS, and decreasing growth hormone.
Sugar can lead to dizziness.
Diets high in sugar will increase free radicals and oxidative stress.
High sucrose diets of subjects with peripheral vascular disease significantly increases platelet adhesion.
High sugar consumption of pregnant adolescents can lead to substantial decrease in gestation duration and is associated with a twofold increased risk for delivering a small-for-gestational-age (SGA) infant.
Sugar is an addictive substance.
Sugar can be intoxicating, similar to alcohol.
Sugar given to premature babies can affect the amount of carbon dioxide they produce.
Decrease in sugar intake can increase emotional stability.
Your body changes sugar into 2 to 5 times more fat in the bloodstream than it does starch.
The rapid absorption of sugar promotes excessive food intake in obese subjects.
Sugar can worsen the symptoms of children with attention deficit hyperactivity disorder (ADHD).
Sugar adversely affects urinary electrolyte composition.
Sugar can slow down the ability of your adrenal glands to function.
Sugar has the potential of inducing abnormal metabolic processes in a normal healthy individual and to promote chronic degenerative diseases.
I.V.s (intravenous feedings) of sugar water can cut off oxygen to your brain.
Sugar increases your risk of polio.
High sugar intake can cause epileptic seizures.
Sugar causes high blood pressure in obese people.
In intensive care units: Limiting sugar saves lives.
Sugar may induce cell death.
In juvenile rehabilitation camps, when children were put on a low sugar diet, there was a 44 percent drop in antisocial behavior.
Sugar dehydrates newborns.
Sugar can cause gum disease.

*SuGaR ShOuLd Be CoNsUmEd MoDeRaTeLy.

WiTcH's HaT ChOcOlAtE CuPcAkEs

2007-04-26T14:19:00.000+09:00

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
ORANGE CREAM FILLING(recipe follows)

Directions:

1. Heat oven to 350°F. Line muffin cups (2-1/2 inches in diameter) with paper bake cups.

2. Beat butter, sugar, eggs and vanilla in large bowl 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 muffin cups 2/3 full with batter.

3. Bake 20 to 25 minutes or until wooden pick inserted in center comes out clean. Remove from pan to wire rack. Cool completely.

4. Prepare ORANGE CREAM FILLING. Cut 1-1/2-inch cone-shaped piece from center of each cupcake; reserve. Fill each cavity with scant tablespoon filling. Place reserved cake pieces on filling, pointed side up. Refrigerate before serving. 2-1/2 dozen cupcakes.

ORANGE CREAM FILLING

1/2 cup (1 stick) butter or margarine, softened
1 cup marshmallow creme
1-1/4 cups powdered sugar
1/2 to 1 teaspoon freshly grated orange peel
1/2 teaspoon vanilla extract
2 to 3 teaspoons orange juice
Red and yellow food color (optional)

1. Beat butter in small bowl; gradually beat in marshmallow creme. Add powdered sugar, orange peel and vanilla, beating until blended.

2. Gradually add orange juice and food color, if desired, beating to desired consistency. About 1-1/3 cups filling.

TrImTiMe ChOcOlAtE CaKe RoLl

2007-04-26T14:15:00.000+09:00

Ingredients:

1/2 cup all-purpose flour
1/4 cup HERSHEY'S SPECIAL DARK Cocoa or HERSHEY'S Cocoa
1 teaspoon baking powder
4 eggs
1/3 cup sugar
1 teaspoon vanilla extract
2 cups (1 pt.) nonfat frozen yogurt (any flavor)slightly softened
Powdered sugar(optional)

Directions:

1. Heat oven to 400°F. Spray 15-1/2x10-1/2x1-inch jelly-roll pan with vegetable cooking spray. Line with wax paper; spray again.

2. Sift together flour, cocoa and baking powder. Beat eggs, sugar and vanilla in small bowl until pale in color, about 5 minutes. Fold in cocoa mixture; spread batter into prepared pan.

3. Bake 5 to 7 minutes or until top springs back when touched lightly in center. Invert cake onto clean towel; remove wax paper. Roll up cake with towel from short side. Cool completely on wire rack.

4. Unroll cake; spread with frozen yogurt. Reroll cake without towel; press seam-side down. Cover; freeze until firm. Sprinkle top lightly with powdered sugar, if desired. Cover; freeze leftover cake roll. 12 servings.

StAr SpAnGlEd CoCoA BuNdT CaKe

2007-04-26T14:09:00.000+09:00

Ingredients:

3/4 cup (1-1/2 sticks) butter or margarine, softened
1-2/3 cups sugar
2 eggs
1 teaspoon vanilla extract
3/4 cup dairy sour cream
2 teaspoons baking soda
1 cup buttermilk or sour milk*
2 cups all-purpose flour
2/3 cup HERSHEY'S Cocoa
1/2 teaspoon salt
Powdered sugar
Fresh blueberries and strawberries
Sweetened whipped cream(optional)

Directions:

1. Heat oven to 350°F. Grease and flour 12-cup fluted tube pan.

2. Beat butter, sugar, eggs and vanilla in large bowl until fluffy; beat in sour cream. Stir baking soda into buttermilk; set aside. Stir together flour, cocoa and salt; add alternately with buttermilk mixture to butter mixture. Beat 2 minutes on medium speed of mixer. Pour batter into prepared pan.

3. Bake 45 to 50 minutes or until wooden pick inserted comes out clean. Cool 10 minutes; remove from pan to wire rack. Cool completely. Place cake on serving plate. Sift powdered sugar on top and sides of cake. Serve with blueberries, strawberries and whipped cream , if desired. 12 to 16 servings.

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

SpRiNg SuRpRiSe ChOcOlAtE CuPcAkEs

2007-04-26T14:05:00.000+09:00

Ingredients:

1-1/4 cups all-purpose flour
1 cup sugar
1/3 cup HERSHEY'S Cocoa or HERSHEY'S SPECIAL DARK Cocoa
1/2 teaspoon baking soda
3/4 cup water
1/2 cup vegetable oil
1 egg
1 teaspoon vanilla extract
SURPRISE FILLING(recipe follows)
MOUNDS Sweetened Coconut Flakes(optional)

Directions:

1. Heat oven to 350°F. Place 18 paper liners (2-1/2 inches in diameter) in muffin pans.

2. Combine flour, sugar, cocoa, baking soda, water, oil, egg and vanilla in medium bowl; beat until smooth. Fill muffin cups 2/3 full with chocolate mixture. Prepare SURPRISE FILLING; spoon about 1 tablespoon filling onto top of chocolate batter in each cup.

3. Bake 25 to 30 minutes or until wooden pick inserted in center comes out clean. Remove from pans to wire rack; cool completely. Garnish with additional coconut, if desired. 1-1/2 dozen cupcakes.

SURPRISE FILLING: Beat 1 package (8 oz.) softened cream cheese, 1/3 cup sugar and 1 egg in medium bowl; stir in 1/2 cup MOUNDS Sweetened Coconut Flakes. Stir in few drops food color, if desired.

SpOoKtAcUlAr ChOcOlAtE CuPcAkEs

2007-04-26T13:29:00.000+09:00

Ingredients:

2 cups all-purpose flour
2 cups sugar
3/4 cup HERSHEY'S Cocoa
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon baking powder
3/4 cup shortening
3/4 cup buttermilk or sour milk*
3/4 cup water
2 eggs
1 teaspoon vanilla extract
PEANUT BUTTER CREAM FILLING(recipe follows)
Assorted candies(optional)

Directions:

1. Heat oven to 350°F. Line muffin cups (2-1/2 inches in diameter) with paper bake cups.

2. Stir together dry ingredients in large bowl. Add shortening, buttermilk, water, eggs and vanilla. Beat on low speed of electric mixer 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally.

3. Fill muffin cups 1/2 full with batter. Bake 20 minutes or until wooden pick inserted in center comes out clean. Remove from pan to wire rack. Cool completely.

4. Prepare PEANUT BUTTER CREAM FILLING; place into pastry bag fitted with large star tip. Insert tip into center of cupcakes; pipe filling into cake. Remove tip from cake; garnish top with swirl of filling. Decorate with candies, if desired. Cover; refrigerate leftover cupcakes. About 3 dozen cupcakes.

* To sour milk: Use 2-1/4 teaspoons white vinegar plus milk to equal 3/4 cup.

PEANUT BUTTER CREAM FILLING

2 packages (3 oz. each) cream cheese, softened
2/3 cup REESE'S Creamy Peanut Butter
1/4 cup milk
1 teaspoon vanilla extract
3 cups powdered sugar

Beat cream cheese and peanut butter in large bowl until blended. Add milk and vanilla; beat well. Gradually add powdered sugar, beating until smooth. Add additional milk, 1 teaspoon at a time, if necessary, until desired consistency. About 2-3/4 cups filling.

SpEcIaL DaRk PiCnIc CaKe

2007-04-26T11:00:00.000+09:00

Ingredients:

1 cup HERSHEY'S SPECIAL DARK Chocolate Chips
1/4 cup (1/2 stick) butter or margarine
1-1/3 cups boiling water
2-1/3 cups all-purpose flour
1-1/4 cups sugar
1/2 cup dairy sour cream
2 eggs
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon vanilla extract
SPECIAL DARK FROSTING(recipe follows)

Directions:

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

2. Combine chocolate chips, butter and water in large mixer bowl; stir with spoon until chocolate is melted and mixture is blended. Gradually add flour, sugar, sour cream, eggs, baking soda, salt and vanilla; beat on low speed of electric mixer until smooth. Pour batter into prepared pan.

3. Bake 35 to 40 minutes or until wooden pick inserted in center of cake comes out clean. Cool completely in pan on wire rack. Frost with SPECIAL DARK FROSTING. 12 to 15 servings.

SPECIAL DARK FROSTING

1/4 cup (1/2 stick) butter or margarine
1 cup HERSHEY'S SPECIAL DARK Chocolate Chips
1-1/2 cups powdered sugar
1/4 cup milk
1/2 teaspoon vanilla extract

Place butter and chocolate chips in medium microwave-safe bowl. Microwave at HIGH (100%) 1 minute; stir. If necessary, microwave at HIGH 15 seconds at a time, stirring after each heating, until chips are melted and mixture is smooth when stirred. Gradually beat in powdered sugar, milk and vanilla, beating until smooth. If necessary, refrigerate 5 to 10 minutes or until of desired spreading consistency. About 1-2/3 cups frosting.

VARIATION: For a stronger chocolate flavored cake, decrease flour to 2 cups and add 1/3 cup HERSHEY'S Cocoa.

RiCh ChOcOlAtE MiNi-CaKeS

2007-04-26T09:18:00.000+09:00

Ingredients:

2/3 cup all-purpose flour
1/2 cup sugar
3 tablespoons HERSHEY'S Cocoa
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup water
3 tablespoons vegetable oil
1 teaspoon vanilla extract
CHOCOLATE GLAZE(recipe follows)
WHITE DRIZZLE(recipe follows)

Directions:

1. Heat oven to 350°F. Lightly grease small muffin cups (1-3/4 inches in diameter).

2. Stir together flour, sugar, cocoa, baking powder, baking soda and salt. Add water, oil and vanilla; stir or whisk until batter is smooth and well blended. (Batter will be thin.) Spoon batter into prepared cups, filling each 2/3 full.

3. Bake 12 to 14 minutes or until top springs back when touched lightly in center. Cool in pan on wire rack 3 minutes. Remove from pan to wire rack. Cool completely.

4. Prepare CHOCOLATE GLAZE; dip rounded portion of cakes into glaze or spread glaze on tops. Place on wax-paper-covered tray; refrigerate 10 minutes to set glaze. Prepare WHITE DRIZZLE; drizzle onto mini-cakes. About 2 dozen mini-cakes.

CHOCOLATE GLAZE: Melt 2 tablespoons butter or margarine in small saucepan over low heat; add 2 tablespoons HERSHEY'S Cocoa and 2 tablespoons water. Cook, stirring constantly, until smooth and slightly thickened; do not boil. Remove from heat; cool slightly. Gradually add 1 cup powdered sugar and 1/2 teaspoon vanilla extract, beating with whisk until smooth and slightly thickened. About 3/4 cup glaze.

WHITE DRIZZLE: Microwave 1/2 cup HERSHEY'S Premier White Chips and 1 tablespoon shortening (do not use butter, margarine, spread or oil) in small microwave-safe bowl at HIGH (100%) 30 seconds; stir until smooth. If necessary, microwave an additional 15 seconds or just until chips are melted and smooth when stirred.

RhApSoDy ChOcOlAtE CaKe

2007-04-26T09:13:00.000+09:00

Ingredients:

1 HERSHEY'S SPECIAL DARK Bar, HERSHEY'S Milk Chocolate Bar, SYMPHONY Milk Chocolate Bar, or HERSHEY'S SYMPHONY Milk Chocolate Bar With Almonds & Toffee Chips (6 oz.), broken into pieces*
1/2 cup (1 stick) butter or margarine, softened
1 cup boiling water
2 cups all-purpose flour
1-1/2 cups sugar
1/2 cup HERSHEY'S Cocoa
2 teaspoons baking soda
1 teaspoon salt
2 eggs
1/2 cup dairy sour cream
1 teaspoon vanilla extract
VANILLA GLAZE(recipe follows)

Directions:

1. Heat oven to 350�F. Grease and flour 12-cup fluted tube pan.

2. Stir together chocolate bar pieces, butter and boiling water until chocolate is melted.

3. Stir together flour, sugar, cocoa, baking soda and salt in large bowl; gradually add chocolate mixture, beating until thoroughly blended. Add eggs, sour cream and vanilla; blend well. Pour batter into prepared pan.

4. Bake 55 to 60 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pan to wire rack. Cool completely. Drizzle VANILLA GLAZE over cake. 10 to 12 servings.

VANILLA GLAZE: Place 1/4 cup (1/2 stick) butter or margarine in medium microwave-safe bowl. Microwave at HIGH (100%) 30 seconds or until melted. Gradually stir in 2 cups powdered sugar, 2 to 3 tablespoons hot water and 1 teaspoon vanilla extract; beat with whisk until smooth and slightly thickened. About 1-1/4 cups glaze.

PeAnUt-CrEaM FrOsTeD CoCoA CaKe

2007-04-26T08:10:00.000+09:00

Ingredients:

1/2 cup HERSHEY'S Cocoa
1/2 cup (1 stick) butter or margarine
1/2 cup shortening
1 cup water
1-3/4 cups all-purpose flour
2 cups sugar
1 teaspoon baking soda
1/2 cup buttermilk
2 eggs
1 teaspoon vanilla extract
PEANUT BUTTER CREAM(recipe follows)
CHOCOLATE GLAZE(recipe follows)

Directions:

1. Heat oven to 350�F. Line two 9-inch round baking pans with wax paper; grease and flour wax paper.

2. Combine first 4 ingredients in saucepan; bring to boil over medium heat, stirring often. Remove from heat. Combine flour, sugar and baking soda in large bowl. Stir in cocoa mixture until blended. Beat in buttermilk, eggs and vanilla until blended. Pour into pans.

3. Bake 22 to 25 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.

4. Spread half of PEANUT BUTTER CREAM between layers; spread remaining cream on top of cake. Refrigerate 30 minutes. Drizzle
with COCOA GLAZE. Store covered in refrigerator. 12 servings.

PEANUT BUTTER CREAM: Combine 1/2 cup whipping cream and 1 package (10 oz.) REESE'S Peanut Butter Chips in small saucepan. Cook over low heat, stirring constantly, until chips melt and mixture is smooth. Cool to room temperature.

Beat 1-1/2 cups whipping cream until stiff. Stir one-third into peanut butter mixture. Fold in remaining whipped cream. 3-1/2 cups.

COCOA GLAZE: Melt 2 tablespoons butter or margarine in microwave; add 2 tablespoons HERSHEY'S Cocoa and 2 tablespoons water, stirring constantly, until thickened. Gradually add 1/2 cup powdered sugar, beating with whisk until smooth. Stir in 1/4 teaspoon vanilla. Drizzle over top of cake, allowing some to run down sides.

PaSsOvEr CoCoA-OrAnGe SpOnGe CaKe

2007-04-26T08:05:00.000+09:00

Ingredients:

1/4 cup sliced almonds
7 eggs, separated
1-1/4 cups sugar, divided
1/2 teaspoon freshly grated orange peel
1 tablespoon orange juice
1/2 cup potato starch
1/4 cup cake meal
1/4 cup HERSHEY'S Cocoa
COCOA-ORANGE GLAZE(recipe follows)

Directions:

1. Heat oven to 300�F. Line bottom of 10-inch tube pan with parchment paper. Sprinkle almonds evenly in pan.

2. Beat egg yolks in large bowl until lemon colored. Gradually add 1 cup sugar, beating until thick. Stir in orange peel and juice. Stir together potato starch, cake meal and cocoa; fold into yolk mixture. Beat egg whites in separate large bowl until foamy. Gradually add remaining 1/4 cup sugar, beating until stiff peaks form. Gently fold egg whites into yolk mixture. Pour into prepared pan.

3. Bake 30 minutes. Without opening oven door, increase temperature to 325�F. Bake 15 minutes or until top springs back when touched lightly. Cool 10 minutes; remove from pan to wire rack. Gently peel off paper. Cool completely. Spread COCOA-ORANGE GLAZE over top. Remaining glaze can be served with cake. 12 to 16 servings.

COCOA-ORANGE GLAZE: Stir together 1 cup sweet orange marmalade, 1/4 cup HERSHEY'S Cocoa and 1/4 cup water in small saucepan. Cook over medium heat, stirring occasionally, until mixture boils. Strain; discard orange peel. Cool to room temperature. About 3/4 cup glaze.

PaSsOvEr CoCoA SpOnGe CaKe

2007-04-26T08:01:00.000+09:00

Ingredients:

7 eggs, separated
1/4 teaspoon salt
1-1/4 cups sugar, divided
2 tablespoons water
1 tablespoon orange juice
1/3 cup HERSHEY'S Cocoa
1/4 cup cake meal
1/4 cup potato starch
1/2 cup ground almonds
1 cup preserves (apricot, raspberry or strawberry)
COCOA CREAM(recipe follows)

Directions:

1. Heat oven to 325�F.

2. Beat egg whites with salt in large bowl on medium speed of mixer until soft peaks form. Gradually add 1 cup sugar, beating on high speed until stiff peaks form. Set aside.

3. Beat egg yolks in medium bowl until blended. Gradually add remaining 1/4 cup sugar; continue beating until thick and lemon colored, about 3 minutes. Add water and orange juice; blend well. Gradually add egg yolk mixture to egg whites, folding with rubber spatula until blended. In sieve, place cocoa, cake meal and potato starch; gradually sift over egg mixture, folding gently after each addition until blended. Fold in almonds. Spoon batter into ungreased 10-inch tube pan.

4. Bake 50 to 55 minutes or until cake springs back when touched lightly near center. Immediately invert pan on heat-proof funnel or bottle. Cool completely. Carefully run knife along side of pan to loosen cake; remove from pan. With long serrated knife, split cake horizontally in thirds. Spread preserves between layers. Serve with heaping spoonful of COCOA CREAM for a dairy meal. 12 servings.

COCOA CREAM: Stir together 1/2 cup sugar and 1/4 cup HERSHEY'S Cocoa in medium bowl. Add 1 cup (1/2 pt.) cold whipping cream and 1 teaspoon vanilla extract. Beat until slightly stiffened. About 2 cups.

PaSsOvEr ChOcOlAtE BaNaNa CaKe

2007-04-26T07:58:00.000+09:00

Ingredients:

6 eggs, separated
2/3 cup plus 1/4 cup sugar, divided
1/2 cup potato starch
1/4 cup HERSHEY'S Cocoa
1 cup mashed ripe banana(2 to 3 medium)
1/2 cup sliced almonds

Directions:

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

2. Beat egg yolks with 2/3 cup sugar in medium bowl until thick and light in color. Combine potato starch and cocoa; gradually add to egg mixture, beating until well blended. Stir in bananas.

3. Beat egg whites in large bowl until foamy. Gradually add remaining 1/4 cup sugar, beating until stiff peaks form. Stir about 1/2 cup beaten whites into cocoa mixture. Gently fold cocoa mixture into remaining egg white mixture, blending well. Spoon batter into prepared pan. Sprinkle almonds over top.

4. Bake 25 to 30 minutes or until top springs back when touched lightly in center. Cool completely in pan on wire rack. (Cake will settle and pull away from edges of pan slightly during cooling.) Cut into squares. About 15 servings.

PaSsOvEr ChOcOlAtE AlMoNd-OrAnGe CaKe

2007-04-26T07:52:00.000+09:00

Ingredients:

1/2 cup sliced almonds, toasted*
7 eggs, separated
1-1/4 cups sugar, divided
1 tablespoon water
1/4 teaspoon freshly grated orange peel
1/3 cup potato starch
1/3 cup HERSHEY'S Cocoa
1/4 cup cake meal
1/4 teaspoon salt
Whole blanched almonds and strips of orange peel (optional garnish)
COCOA-ORANGE SAUCE(optional)

Directions:

1. Heat oven to 300�F. Place toasted almonds in food processor bowl; cover and process just until finely ground. Set aside.

2. Beat egg yolks in large bowl until thick and lemon colored. Gradually add 1 cup sugar, beating until thick. Stir in water and orange peel. Stir together potato starch, cocoa and cake meal; fold into yolk mixture. Fold in ground almonds.

3. Beat egg whites and salt in separate large bowl on medium speed until foamy. Gradually add remaining 1/4 cup sugar in small amounts, beating until stiff peaks form. Gently fold about 1 cup egg white mixture into yolk mixture; fold all yolk mixture into remaining whites. Pour into ungreased 10-inch tube pan; spread evenly.

4. Bake 30 minutes. Without opening oven door, increase oven temperature to 325�F. Bake 15 minutes or until top springs back when touched lightly. Invert cake on heat-proof funnel or bottle. Cool completely.

5. Carefully run knife along side of pan to loosen cake; remove from pan. Garnish as desired. Serve with COCOA-ORANGE SAUCE, if desired. 12 to 16 servings.

COCOA-ORANGE SAUCE: Combine 1 cup sugar and 1/2 cup HERSHEY'S Cocoa in medium saucepan. Add 2/3 cup water. Cook over medium heat, stirring constantly, until mixture comes to full boil; boil, stirring occasionally, about 5 minutes. Add 1/4 to 3/4 teaspoon freshly grated orange peel; cook 1 minute. Cool to room temperature. About 1 cup sauce.

* To toast almonds: Heat oven to 350�F. Spread almonds in thin layer in shallow baking pan. Bake 8 to 10 minutes, stirring occasionally, until light golden brown; cool.

OrAnGe CoCoA CaKe

2007-04-26T07:45:00.000+09:00

Ingredients:

1/2 cup HERSHEY'S Cocoa
1/2 cup boiling water
1/4 cup (1/2 stick) butter or margarine, softened
1/4 cup shortening
2 cups sugar
1/8 teaspoon salt
1 teaspoon vanilla extract
2 eggs
1-1/2 teaspoons plus 1/8 teaspoon baking soda, divided
1 cup plus 3 tablespoons buttermilk or sour milk, divided*
1-3/4 cups all-purpose flour
3/4 teaspoon freshly grated orange peel
1/4 teaspoon orange extract
ORANGE BUTTERCREAM FROSTING(recipe follows)

Directions:

1. Heat oven to 350�F. Grease three 8- or 9-inch round baking pans; line with wax paper.

2. Stir together cocoa and water in small bowl until smooth; set aside. Beat butter, shortening, sugar, salt and vanilla in large bowl until well blended. Add eggs; beat well. Stir 1-1/2 teaspoons baking soda into 1 cup buttermilk; add to butter mixture alternately with flour.

3. Measure 1-2/3 cups batter into small bowl; stir in remaining 1/8 teaspoon baking soda and 3 tablespoons buttermilk, orange peel and orange extract. Pour into one prepared pan. Stir cocoa mixture into batter; divide evenly between remaining two prepared pans.

3. Bake 25 to 30 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.

4. Place one chocolate layer on serving plate; spread with ORANGE BUTTERCREAM FROSTING. Top with orange layer; spread with frosting. Top with remaining chocolate layer; frost top and sides of cake. 10 to 12 servings.

*To sour milk: Use 1 tablespoon white vinegar plus milk to equal 1 cup; use 1/2 teaspoon white vinegar plus milk to equal 3 tablespoons.

ORANGE BUTTERCREAM FROSTING

2/3 cup butter or margarine, softened
6 cups powdered sugar, divided
2 teaspoons freshly grated orange peel
1-1/2 teaspoons vanilla extract
4 to 6 tablespoons milk

Beat butter, 1 cup powdered sugar, orange peel and vanilla in large bowl until creamy. Add remaining powdered sugar alternately with milk, beating to spreading consistency.

OnE-BoWl ChOcOlAtE CaKe WiTh EaSy OrAnGe FrOsTiNg

2007-04-25T18:22:00.000+09:00

Ingredients:

2 cups all-purpose flour
1-1/2 cups sugar
1/2 cup HERSHEY'S Cocoa or HERSHEY'S SPECIAL DARK Cocoa
1/2 cup (1 stick) butter or margarine, softened
1 cup water
3 eggs
1-1/4 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon vanilla extract
EASY ORANGE FROSTING(recipe follows)
CHOCOLATE DRIZZLE(recipe follows)

Directions:

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

2. Combine flour, sugar, cocoa, butter, water, eggs, baking powder, baking soda and vanilla in large bowl; beat until smooth. Pour into prepared pan.

3. Bake 25 to 30 minutes or until wooden pick inserted in center comes out clean. Cool completely in pan on wire rack. Frost with EASY ORANGE FROSTING. Drizzle with CHOCOLATE DRIZZLE. 12 to 16 servings.

EASY ORANGE FROSTING: Stir together 1 container (16 oz.) vanilla ready-to-spread frosting, 1/2 teaspoon orange extract, 1/8 teaspoon freshly grated orange peel and 1 or 2 drops each of red and yellow food color, if desired.

CHOCOLATE DRIZZLE: Place 1/4 cup HERSHEY'S Semi-Sweet Chocolate Chips and 1-1/2 teaspoons shortening (do not use butter, margarine or oil) in small microwave-safe bowl. Microwave at HIGH (100%) 15 to 30 seconds; stir. If necessary, microwave at HIGH additional 15 seconds at a time, stirring after each heating, just until chips are melted and mixture is smooth.

OlD-FaShIoNeD ChOcOlAtE CaKe 2

2007-04-25T18:16:00.000+09:00

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
1/2 cup finely crushed hard peppermint candy(optional)
ONE-BOWL BUTTERCREAM FROSTING(recipe follows)
Additional crushed hard peppermint candy(optional)

Directions:

1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans or 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. Add candy, if desired. 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. Just before serving, garnish with peppermint candy, if desired. 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
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.

CHOCOLATE CUPCAKES: Fill paper-lined muffin cups (2-1/2 inches in diameter) 2/3 full with batter. Bake at 350°F for 20 to 25 minutes; cool. Frost. About 2-1/2 dozen cupcakes.

OlD FaShIoNeD ChOcOlAtE CaKe

2007-04-25T18:12:00.000+09:00

Ingredients:

1 package (4 oz.) plus 2 sections (1/2 oz. each) HERSHEY'S Unsweetened Chocolate Premium Baking Bar, broken into pieces
1/2 cup water
3/4 cup (1-1/2 sticks) butter, softened
2-1/4 cups sugar
6 eggs, separated
1-1/2 teaspoons vanilla extract
2-2/3 cups cake flour
3 teaspoons baking powder
3/4 teaspoon salt
3/4 cup milk

Directions:

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

2. Combine chocolate and water in small saucepan. Cook over low heat, stirring occasionally, until chocolate is melted. Set aside to cool slightly.

3. Beat butter and sugar in large mixer bowl until light and fluffy. Add egg yolks and vanilla; beat well. Add chocolate; beat until blended. Stir together flour, baking powder and salt; add alternately with milk to butter mixture. Beat egg whites in medium bowl until stiff, but not dry; fold into batter. Pour batter into prepared pan.

4. Bake 45 to 50 minutes or until wooden pick inserted in center comes out clean. Cool completely in pan on wire rack. Frost as desired. 12 to 15 servings.

No-BaKe ChOcOlAtE CaKe RoLl

2007-04-25T18:07:00.000+09:00

Ingredients:

1 package (4-serving size) vanilla instant pudding and pie filling mix
3 tablespoons HERSHEY'S Cocoa, divided
1 cup milk
1 tub (8 oz.) frozen non-dairy whipped topping, thawed and divided
1 package (9 oz.) crisp chocolate wafers
HERSHEY'S HUGS Brand Chocolates and HERSHEY'S KISSES Brand Milk Chocolates

Directions:

1. Combine pudding mix and 2 tablespoons cocoa in small bowl. Add milk; beat on low speed of mixer until smooth and thickened. Fold in 1 cup whipped topping, blending well.

2. Spread about 1 tablespoon pudding mixture onto top of each chocolate wafer; put wafers together in stacks of 4 or 5. On foil, stand wafers on edge to make one long roll. Wrap tightly; refrigerate 5 to 6 hours.

3. Sift remaining 1 tablespoon cocoa over remaining 2-1/2 cups whipped topping; blend well. Unwrap roll; place on serving tray. Spread whipped topping mixture over entire roll. Remove wrappers from chocolate pieces; place on roll to garnish. To serve, slice diagonally at 45° angle. Cover; refrigerate leftover dessert. About 12 servings.

MoNoGrAmMeD MiNi ChOcOlAtE CaKeS

2007-04-25T17:33:00.000+09:00

Ingredients:

1/2 cup (1 stick) butter or margarine
1/2 cup water
3 tablespoons HERSHEY'S Cocoa
1 cup all-purpose flour
1 cup sugar
1/2 teaspoon baking soda
1/4 teaspoon salt
1 egg
1/3 cup dairy sour cream
COCOA GLAZE(recipe follows)
Decorating icing in tube, desired color

Directions:

1. Heat oven to 350 F. Line bottom of 13x9x2-inch baking pan with parchment or wax paper.

2. Combine butter, water and cocoa in small saucepan. Cook over medium heat, stirring constantly, until mixture boils; remove from heat. Stir together flour, sugar, baking soda and salt in medium bowl. Stir in hot cocoa mixture. Add egg and sour cream; beat on medium speed of mixer until well blended. Pour batter into prepared pan.

3. Bake 20 to 22 minutes or until wookden pick inserted in center comes out clean. Cool 10 minutes. Remove from pan to wire rack; carefully remove parchment paper. Cool completely.

4. Cut cake into small pieces each about 2 x 1-3/4-inches. (Cake will be easier to cut if frozen for several hours or up to several days.) Place on cooling rack. Prepare COCOA GLAZE; spoon over top of each piece of cake, allowing glaze to run down sides. Allow glaze to set. Garnish with monogram, using decorating icing. Place in foil cup, if desired. About 24 mini cakes.

COCOA GLAZE: Bring 1/2 cup water and 1/4 cup (1/2 stick) butter to boil in small saucepan. Stir in 1/2 cup HERSHEY'S Cocoa. Remove from heat; cool slightly. Gradually add 3 cups powdered sugar, stirring with whisk until smooth. Stir in 2 teaspoons vanilla extract. About 1-1/2 cups glaze.

MoLtEn ChOcOlAtE-ChErRy CaKeS

2007-04-25T17:28:00.000+09:00

Ingredients:

CHOCOLATE DIPPED CHERRIES(recipe follows)
1 tablespoon plus 2/3 cup sugar, divided
3/4 cup (1-1/2 sticks) butter or margarine
1/2 cup HERSHEY'S Cocoa
1/4 cup whipping cream
1-1/2 teaspoons vanilla extract
1/4 cup all-purpose flour
2 eggs
2 egg yolks
1/3 cup maraschino cherries, finely chopped
SWEETENED WHIPPED CREAM(recipe follows)

Directions:

1. Prepare CHOCOLATE DIPPED CHERRIES.

2. Heat oven to 400°F. Grease six 3/4-cup soufflé dishes or 6-ounce custard cups. Sprinkle inside of each with some of the 1 tablespoon sugar. Place dishes in a 13x9-inch baking pan or a jelly-roll pan.

3. Melt butter in medium saucepan. Remove from heat. Whisk in cocoa, 1/3 cup sugar, whipping cream and vanilla. Whisk in flour just until combined. Set aside.

4. Beat eggs, egg yolks and remaining 1/3 cup sugar in large bowl on high speed of mixer about 5 minutes or until slightly thickened and lemon-colored. Beat in chocolate mixture on medium speed. Pour about 1/4 cup into each prepared dish. Sprinkle chopped cherries evenly over each. Carefully pour remaining chocolate mixture into each dish.

5. Bake 13 to 15 minutes or just until top of each cake looks dry. (Do not over bake.) Let stand in dishes 3 minutes. Loosen sides of each. Invert onto serving plates. Serve warm topped with whipped cream and a CHOCOLATE DIPPED CHERRY. 6 servings.

CHOCOLATE DIPPED CHERRIES: Drain 6 maraschino cherries with stems. Pat dry with paper towels. Place 1/4 cup HERSHEY'S Semi-Sweet Chocolate Chips and 1/2 teaspoon shortening (do not use butter, margarine, spread or oil) in small microwave-safe bowl. Microwave at HIGH (100%) 45 seconds. Stir until chips are melted. Dip cherries into chocolate mixture. Place on wax paper-lined tray. Refrigerate until serving time.

Tip: For make-ahead convenience, prepare the cakes but do not bake. Cover with plastic wrap and refrigerate for up to 3 hours. Let stand at room temperature 30 minutes, then bake as directed.

MiNi CoCoA CuPcAkEs KaBoBs

2007-04-25T17:23:00.000+09:00

Ingredients:

1 cup sugar
1 cup all-purpose flour
1/3 cup HERSHEY'S Cocoa
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1 egg
1/2 cup milk
1/4 cup vegetable oil
1 teaspoon vanilla extract
1/2 cup boiling water
LICKETY-SPLIT COCOA FROSTING(recipe follows)
Blue sprinkles or sugar nonpareils and/or decorating frosting
Wooden skewers
Marshmallows
Strawberries

Directions:

1. Heat oven to 350°F. Spray small muffin cups (1-3/4 inches in diameter) with vegetable cooking spray.

2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in medium bowl. Add egg, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Fill muffin cups about 2/3 full with batter.

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

4. Frost with LICKETY-SPLIT COCOA FROSTING. Garnish with blue sprinkles and/or white frosting piped onto cupcake in star pattern. Alternate cupcakes, marshmallows and strawberries on wooden skewers. About 4 dozen cupcakes.*

* Number of kabobs will be determined by length of skewer used and number of cupcakes, marshmallows and strawberries placed on each skewer.

LICKETY-SPLIT COCOA FROSTING

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

Beat butter in small bowl until creamy. Add remaining ingredients; beat until smooth and of desired consistency. About 1 cup frosting.

MiLk ChOcOlAtE ChIp PeCaN PoUnD CaKe

2007-04-25T17:19:00.000+09:00

Ingredients:

2 cups (11.5-oz. pkg.) HERSHEY'S Milk Chocolate Chips, divided
1 cup (2 sticks) butter or margarine, softened
1-1/4 cups granulated sugar
3 eggs
2-1/4 cups all-purpose flour
1/4 cup HERSHEY'S Cocoa
1/4 teaspoon baking soda
Dash salt
1 cup buttermilk or sour milk*
3/4 cup HERSHEY'S Syrup
2 teaspoons vanilla extract
1 cup chopped pecans
Powdered sugar(optional)

Directions:

1. Heat oven to 350°F. Grease and flour 12-cup fluted tube pan. Place 1 cup milk chocolate chips in medium microwave-safe bowl. Microwave at HIGH (100%) 1 minute; stir. If necessary, microwave at HIGH an additional 15 seconds at a time, stirring after each heating, until chips are melted when stirred.

2. Beat butter in large bowl until creamy; gradually add granulated sugar, beating on medium speed of mixer until well blended. Add eggs, one at a time, beating well after each addition. Add melted chocolate; beat until blended.

3. Stir together flour, cocoa, baking soda and salt; add to chocolate mixture alternately with buttermilk, beating until blended. Add syrup and vanilla; beat until blended. Stir in remaining milk chocolate chips and pecans. Spoon batter into prepard pan.

4. Bake 1 hour and 15 minutes or until wooden pick inserted in center of cake comes out clean, Cool 10 minutes; remove from pan to wire rack. Cool completely. Sprinkle with powdered sugar, if desired. 12 to 16 servings.

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

MeXiCaN CoCoA ToRtE

2007-04-25T17:13:00.000+09:00

Ingredients:

1 cup sugar
1/2 cup HERSHEY'S Cocoa
1/2 cup strong coffee
1/3 cup shortening
1/4 teaspoon ground cinnamon
1 package (11 oz.) pie crust mix
2 cups (1 pt.)cold whipping cream
HERSHEY'S MINI CHIPS Semi-Sweet Chocolate Chips

Directions:

1. Combine sugar, cocoa, coffee, shortening and cinnamon in small saucepan. Cook over very low heat, stirring constantly, until smooth and creamy. Cool to room temperature.

2. Stir together pie crust mix and 3/4 cup of the cocoa mixture, blending well. Shape into smooth ball; refrigerate 1 hour.

3. Heat oven to 350°F. Line two cookie sheets with foil; mark two 8-inch circles on each. Cut pastry ball into 4 pieces; form each into small ball. Place balls of pastry on foil; press with fingers into marked circles.

4. Bake 10 to 12 minutes or until almost set; cool on cookie sheets. Combine whipping cream and remaining cocoa mixture in small bowl; beat until stiff.

5. Place one pastry round on serving plate; spread with one-fourth whipped cream mixture. Repeat layering with remaining three rounds and whipped cream mixture, ending with whipped cream. Refrigerate several hours; cut in wedges to serve. Garnish with small chocolate chips. 8 to 10 servings.

LiGhTeR-ThAn-SpRiNg ChOcOlAtE ToRtE

2007-04-25T17:08:00.000+09:00

Ingredients:

1/3 cup 56-60% vegetable oil spread, softened
1/2 cup sugar
1/4 cup plus 2 tablespoons frozen egg substitute, thawed
1 teaspoon vanilla extract
1 cup all-purpose flour
1/3 cup HERSHEY'S Cocoa or HERSHEY'S SPECIAL DARK Cocoa
3/4 teaspoon baking powder
1/4 teaspoon baking soda
2/3 cup skim milk
CHOCOLATE FILLING(recipe follows)

Directions:

1. Heat oven to 350 F. Grease and flour two 8-inch round layer pans; line bottoms with wax paper. Grease and flour paper.

2. Beat vegetable oil spread and sugar until well blended; add egg substitute and vanilla. Stir together flour, cocoa, baking powder and baking soda; add alternately with milk to sugar mixture, beating well. Divide batter into prepared pans.

3. Bake 15 to 20 minutes or until wooden pick inserted in center comes out clean; cool in pans 10 minutes. Invert onto wire rack; remove wax paper. Cool completely. Prepare CHOCOLATE FILLING; spread half of filling on top of each layer. Stack layers; cover and refrigerate. Refrigerate leftover cake. 12 servings.

CHOCOLATE FILLING:

1 teaspoon unflavored gelatin
1 tablespoon cold water
2 tablespoons boiling water
1 envelope (1.3 oz.) dry whipped topping mix
2 tablespoons sugar
1 tablespoon HERSHEY'S Cocoa or HERSHEY'S Dutched Cocoa

Sprinkle gelatin over cold water; let stand 2 minutes to soften. Add boiling water; stir until gelatin dissolves and mixture is clear. Cool 10 minutes. Beat topping mix, sugar, cocoa (plus skim milk and vanilla as directed on package) in small bowl until topping thickens. Pour in gelatin mixture; beat until blended and stiffened. Use immediately.

JuBiLeE ChOcOlAtE CaKe

2007-04-25T17:03:00.000+09:00

Ingredients:

3/4 teaspoon baking soda
1 cup buttermilk or sour milk*
1-1/2 cups cake flour or 1-1/4 cups all-purpose flour
1-1/2 cups sugar, divided
1/2 cup HERSHEY'S Cocoa
1/2 teaspoon salt
1/2 cup vegetable oil
2 eggs, separated
1/2 teaspoon vanilla extract
Vanilla ice cream
FLAMING CHERRY SAUCE(recipe follows)
QUICK AND EASY FLAMING CHERRY SAUCE(recipe follows)

Directions:

Stir baking soda into buttermilk in medium bowl until dissolved; set aside.

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

Stir together flour, 1 cup sugar, cocoa and salt. Add oil, buttermilk mixture, egg yolks and vanilla; beat until smooth. Beat egg whites in small bowl until soft peaks form; gradually add remaining 1/2 cup sugar, beating until stiff peaks form. Gently fold egg whites into chocolate batter. Pour batter into prepared pan.

Bake 30 to 35 minutes or until cake springs back when touched lightly in center. Cool in pan. Cut into squares; top each square with scoop of ice cream and serving of FLAMING CHERRY SAUCE. 12 to 15 servings.

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

FLAMING CHERRY SAUCE

1 can (16 or 17 ounces) pitted dark or light sweet cherries, drained
(reserve 3/4 cup liquid)
1-1/2 tablespoons sugar
1 tablespoon cornstarch
Dash salt
1/2 teaspoon freshly grated orange peel
1/4 cup cherry-flavored liqueur or brandy

Stir together reserved cherry liquid, sugar, cornstarch and salt in chafing dish or medium saucepan. Cook over medium heat, stirring constantly, until mixture boils, about 1 minute. Add cherries and orange peel; heat thoroughly.

Gently heat liqueur in small saucepan over low heat; pour over cherry mixture. Carefully ignite with match. Stir gently; serve as directed. (Repeat procedure for sufficient amount of sauce for entire cake.) 4 to 6 servings.

QUICK AND EASY FLAMING CHERRY SAUCE: Combine 1 can (21 oz.) cherry pie filling with 1/4 cup orange juice in chafing dish or medium saucepan; heat thoroughly. Gently heat 1/4 cup kirsch (cherry-flavored liqueur) in small saucepan; pour over cherry mixture. Carefully ignite with match. Stir gently; serve as directed. (Repeat procedure for sufficient amount of sauce for entire cake.) 6 to 8 servings.

HuGs AnD KiSsEs ChOcOlAtE CaKe

2007-04-25T16:59:00.000+09:00

Ingredients:

3/4 cup (1-1/2 sticks) butter or margarine, softened
1-3/4 cups sugar
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
3/4 cup HERSHEY'S Cocoa or HERSHEY'S Dutch Processed Cocoa
1-1/4 teaspoons baking soda
1/2 teaspoon salt
1-1/3 cups water
COCOA FUDGE FROSTING(recipe follows)
HERSHEY'S HUGS Brand Chocolates and HERSHEY'S KISSES Brand Milk Chocolates

Directions:

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

2. Beat butter and sugar in large bowl until fluffy. Add eggs and vanilla; beat 1 minute on medium speed of mixer. Stir together flour, cocoa, baking soda and salt; add alternately with water to butter mixture, beating until well blended. Pour batter into prepared pan.

3. Bake 40 to 45 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pan to wire rack. Cool completely. Frost with COCOA FUDGE FROSTING. Remove wrappers from candies; garnish cake as desired with candies. 12 to 15 servings.

COCOA FUDGE FROSTING

1/2 cup (1 stick) butter or margarine
1/2 cup HERSHEY'S Cocoa or HERSHEY'S Dutch Process Cocoa
3-2/3 cups (1 lb.) powdered sugar
1/3 cup milk, heated
1 teaspoon vanilla extract

Melt butter in small saucepan over low heat; stir in cocoa. Cook, stirring constantly, until mixture thickens slightly. Remove from heat; pour into small mixer bowl. Add powdered sugar alternately with warm milk, beating to spreading consistency. Stir in vanilla. Spread frosting while warm. About 2-1/2 cups frosting.

HeRsHeY's WhItE AnD DaRk ChOcOlAtE FuDgE ToRtE

2007-04-25T16:55:00.000+09:00

Ingredients:

1 cup (2 sticks) butter or margarine, melted
1-1/2 cups sugar
1 teaspoon vanilla extract
3 eggs, separated
2/3 cup HERSHEY'S Cocoa
1/2 cup all-purpose flour
3 tablespoons water
2 cups (12-oz. pkg.) HERSHEY'S Premier White Chips, divided
1/8 teaspoon cream of tartar
SATINY GLAZE(recipe follows)
WHITE DECORATOR DRIZZLE(recipe follows)

Directions:

1. Heat oven to 350°F. Line bottom of 9-inch springform pan with foil; butter foil and side of pan.

2. Combine melted butter, sugar and vanilla in large bowl; beat well. Add egg yolks, one at a time, beating well after each addition. Blend in cocoa, flour and water; beat well. Stir in 1-2/3 cups white chips.

3. Beat egg whites and cream of tartar in small bowl until stiff peaks form; carefully fold into chocolate mixture. Pour batter into prepared pan.

4. Bake 45 minutes or until top begins to crack slightly. (Cake will not test done in center.) Cool 1 hour. Cover; refrigerate until firm.

5. Remove side of pan. Prepare SATINY GLAZE and WHITE DECORATOR DRIZZLE. Pour glaze over torte; spread evenly over top and side, Decorate top of torte wth drizzle. Cover; refrigerate until serving time. Refrigerate leftover torte. 10 to 12 servings.

SATINY GLAZE: Place 1 cup HERSHEY'S Semi-Sweet Chocolate Chips and 1/4 cup whipping cream in small microwave-safe bowl. Microwave at HIGH (100%) 1 minute or just until chocolate is melted and mixture is smooth when stirred. Cool to lukewarm and slightly thickened.

WHITE DECORATOR DRIZZLE: Place remaining 1/3 cup HERSHEY'S Premier White Chips (reserved from torte) and 2 teaspoons shortening in small microwave-safe bowl. Microwave at HIGH (100%) 20 to 30 seconds or just until chips are melted and mixture is smooth when stirred. Place in pastry bag with writing tip or drizzle from spoon to decorate torte.

HeRsHeY's SpEcIaL DaRk SnAcK CaKe MeDlEy

2007-04-25T16:49:00.000+09:00

Ingredients:

CREAM CHEESE FILLING(recipe follows)
3 cups all-purpose flour
2 cups sugar
2/3 cup HERSHEY'S Cocoa
2 teaspoons baking soda
1 teaspoon salt
2 cups water
2/3 cup vegetable oil
2 eggs
2 tablespoons white vinegar
2 teaspoons vanilla extract
1/2 cup HERSHEY'S SPECIAL DARK Chocolate Chips
1/2 cup MOUNDS Sweetened Coconut Flakes
1/2 cup chopped nuts

Directions:

1. Heat oven to 350°F. Grease and flour 13x9x2-inch baking pan. Prepare CREAM CHEESE FILLING; set aside.

2. Stir together flour, sugar, cocoa, baking soda and salt in large bowl. Add water, oil, eggs, vinegar and vanilla; beat on medium speed of mixer 2 minutes or until well blended. Pour 3 cups batter into prepared pan. Gently drop cream cheese filling onto batter by heaping teaspoonfuls. Carefully spoon remaining batter over filling. Combine chocolate chips, coconut and nuts; sprinkle over top of batter.

3 Bake 50 to 55 minutes or until wooden pick inserted into cake center comes out almost clean and cake starts to crack slightly. Cool completely in pan on wire rack. Cover; store leftover cake in refrigerator. 12 to 16 servings.

CREAM CHEESE FILLING

1/2 cup HERSHEY'S SPECIAL DARK Chocolate Chips
1 package (8 oz.) cream cheese, softened
1/3 cup sugar
1 egg
1/2 teaspoon vanilla extract

1. Place chocolate chips in small microwave-safe bowl. Microwave at HIGH (100%) 1 minute; stir. If necessary, microwave an additional 15 seconds at a time, stirring after each heating, until chips are melted and smooth when stirred.

2. Beat cream cheese and sugar in medium bowl until well blended. Beat in egg and vanilla. Add melted chocolate, beating until well blended.

HeRsHeY's LaViSh ChOcOlAtE CaKe

2007-04-24T10:32:00.000+09:00

Ingredients:

1-1/4 cups all-purpose flour
1/3 cup HERSHEY'S Cocoa
1 teaspoon baking soda
Dash salt
1/2 cup (1 stick) butter
1 cup sugar
1 cup milk
1 tablespoon white vinegar
1/2 teaspoon vanilla extract
CHOCOLATE GANACHE(recipe follows)
COCOA MOUSSE FILLING(recipe follows)
2 to 4 tablespoons seedless black raspberry preserves
Sweetened whipped cream
Fresh raspberries(optional)
Additional HERSHEY'S Cocoa(optional)

Directions:

1. Heat oven to 350°F. Line bottom of three 8-inch round baking pans with wax paper. Lightly grease sides of pans. Combine flour, cocoa, baking soda and salt; set aside.

2. Place butter in large microwave-safe bowl. Microwave at HIGH (100%) 1 minute or until melted; stir in sugar. Add milk, vinegar and vanilla to butter mixture; stir until blended. Add dry ingredients; whisk until well blended. Pour batter evenly into prepared pans.

3. Bake 15 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes. Remove from pans to wire racks; gently peel off wax paper. Cool completely.

4. Prepare CHOCOLATE MOUSSE FILLING. Place one cake layer on serving plate; spread 2 tablespoons preserves over top. Carefully spread half of filling over preserves to within 1 inch of edge. Refrigerate about 10 minutes. Place second layer on top; repeat procedure with remaining preserves and filling. Place remaining layer on top. Refrigerate while preparing CHOCOLATE GANACHE. Spread ganache over top and side of cake.

5. Refrigerate at least 30 minutes. At serving time, garnish with sweetened whipped cream; sift cocoa over top. Refrigerate leftover cake. 12 servings.

CHOCOLATE MOUSSE FILLING

1 teaspoon unflavored gelatin
1 tablespoon cold water
2 tablespoons boiling water
1/2 cup sugar
1/4 cup HERSHEY'S Cocoa
1 cup (1/2 pt.) cold whipping cream
1 teaspoon vanilla extract

Sprinkle gelatin over cold water in small bowl; let stand 1 minute to soften. Add boiling water; stir until gelatin is completely dissolved and mixture is clear. Cool slightly. In small mixer bowl, stir together sugar and cocoa; add whipping cream and vanilla. Beat at medium speed of mixer, scraping bottom of bowl occasionally, until stiff; pour in gelatin mixture and beat until well blended. Refrigerate about 20 minutes. About 2 cups filling.

CHOCOLATE GANACHE: Heat 1 cup (1/2 pt.) whipping cream in heavy saucepan over low heat until warm. Add 1-1/2 cups HERSHEY'S Semi-Sweet Chocolate Chips; stir constantly just until chips are melted and mixture is smooth. Do not let mixture come to a boil. Transfer mixture to medium bowl; refrigerate until of spreading consistency, about 1-1/2 hours.

HeRsHeY's ChOcOlAtE PePpErMiNt LoG

2007-04-24T10:17:00.000+09:00

Ingredients:

4 eggs, separated
1/2 cup sugar
1 teaspoon vanilla extract
1/3 cup sugar
1/2 cup all-purpose flour
1/3 cup HERSHEY'S Cocoa
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
1/3 cup water
PEPPERMINT FILLING(recipe follows)
CHOCOLATE GLAZE(recipe follows)

Directions:

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

2. Beat egg whites in large bowl on high speed of mixer until soft peaks form; gradually add 1/2 cup sugar, beating until stiff peaks form. Beat egg yolks and vanilla in medium bowl on medium speed 3 minutes. Gradually add remaining 1/3 cup sugar; continue beating 2 additional minutes.

3. Stir together flour, cocoa, baking powder, baking soda and salt; on low speed, add to egg yolk mixture alternately with water, beating just until batter is smooth. Using rubber spatula, gradually fold chocolate mixture into beaten egg whites until well blended. Spread batter evenly in prepared pan.

4. Bake 12 to 15 minutes or until top springs back when touched lightly. Immediately loosen cake from edges of pan; invert on clean towel sprinkled with powdered sugar. Carefully peel off foil. Immediately roll cake in towel, starting from narrow end; place on wire rack to cool completely. Prepare PEPPERMINT FILLING. Carefully unroll cake; remove towel. Spread cake with filling; reroll cake. Glaze with CHOCOLATE GLAZE. Refrigerate until just before serving. Cover; refrigerate leftover dessert. 10 to 12 servings.

PEPPERMINT FILLING: Beat 1 cup (1/2 pt.) cold whipping cream in medium bowl until slightly thickened. Add 1/4 cup powdered sugar and 1/4 cup finely crushed hard peppermint candy or 1/2 teaspoon mint extract and a few drops red food color, if desired; beat until stiff.

CHOCOLATE GLAZE

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

Melt butter in small saucepan over very low heat; add cocoa and water, stirring until smooth and slightly thickened. Do not boil. Remove from heat; cool slightly. (Cool completely for thicker, frosting-type topping) Gradually add powdered sugar and vanilla, beating until smooth. About 3/4 cup glaze.

VARIATION: Omit PEPPERMINT FILLING. Fill with COFFEE FILLING.

To prepare COFFEE FILLING combine 1-1/2 cups cold milk and 2 teaspoons instant coffee granules in medium bowl; let stand 5 minutes. Add 1 package (4-serving size) instant vanilla pudding. Beat slowly with rotary beater or at lowest speed of electric mixer until well blended (about 2 minutes). Spread filling on cake as directed above.

HeRsHeY's ChOcOlAtE LoVeRs ChErRy CaKe

2007-04-24T10:13:00.000+09:00

Ingredients:

3/4 cup coarsely chopped slivered almonds, divided
1 package (about 18 oz.) yellow cake mix (with pudding in the mix)
1/4 cup HERSHEY'S Cocoa or HERSHEY'S SPECIAL DARK Cocoa
1/4 cup sugar
2 eggs
1/4 cup vegetable oil
2 teaspoons almond extract
1 can (21 oz.) cherry pie filling
1 cup HERSHEY'S Semi-Sweet Chocolate Chips

Directions:

1. Heat oven to 350°F. Grease and flour 10-inch fluted tube pan.

2. Sprinkle 1/4 cup almonds evenly in bottom of pan. Stir together dry cake mix, cocoa and sugar in large bowl. Add eggs, oil, almond extract and cherry pie filling; beat until well blended and cherries are chopped. Stir in remaining 1/2 cup almonds and chocolate chips; pour into prepared pan.

3. Bake 55 to 60 minutes or until wooden pick inserted in cake comes out clean. Cool in pan 10 minutes; invert cake onto wire rack. Cool completely. 10 to 12 servings.

HeRsHeY'S PeRfEcTlY ChOcOlAtE CaKe

2007-04-24T09:57:00.000+09:00

Ingredients:

2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup HERSHEY'S 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
"PERFECTLY CHOCOLATE" CHOCOLATE FROSTING(recipe follows)

Directions:

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

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 mixer 2 minutes. Stir in boiling water (batter will be thin). 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. Frost with "PERFECTLY CHOCOLATE" CHOCOLATE FROSTING. 10 to 12 servings.

VARIATIONS:

ONE-PAN CAKE: Grease and flour 13x9x2-inch baking pan. Heat oven to 350° F. Pour batter into prepared pan. Bake 35 to 40 minutes. Cool completely. Frost.

THREE LAYER CAKE: Grease and flour three 8-inch round baking pans. Heat oven to 350°F. Pour batter into prepared pans. Bake 30 to 35 minutes. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost.

BUNDT CAKE: Grease and flour 12-cup Bundt pan. Heat oven to 350°F. Pour batter into prepared pan. Bake 50 to 55 minutes. Cool 15 minutes; remove from pan to wire rack. Cool completely. Frost.

CUPCAKES: Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Heat oven to 350°F. Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. Frost. About 30 cupcakes.

"PERFECTLY CHOCOLATE" CHOCOLATE FROSTING

1 stick (1/2 cup) butter or margarine
2/3 cup HERSHEY'S Cocoa
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract

Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla. About 2 cups frosting.

HeRsHeY's EsPeCiAlLy DaRk ChOcOlAtE CaKe

2007-04-24T09:52:00.000+09:00

Ingredients:

2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup 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
"ESPECIALLY DARK" CHOCOLATE FROSTING(recipe follows)

Directions:

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

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 mixer 2 minutes. Stir in boiling water (batter will be thin). 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. Frost with "ESPECIALLY DARK" CHOCOLATE FROSTING. 10 to 12 servings.

"ESPECIALLY DARK" CHOCOLATE FROSTING

1/2 cup (1 stick) butter or margarine
2/3 cup HERSHEY'S SPECIAL DARK Cocoa
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract

Melt butter, Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla. About 2 cups frosting.

HeRiTaGe ChOcOlAtE CaKe

2007-04-24T09:44:00.000+09:00

Ingredients:

2/3 cup butter or margarine, softened
1-3/4 cups sugar
3 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 cup HERSHEY'S Cocoa
1 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1-1/2 cups buttermilk or sour milk*
CHOCOLATE FUDGE FROSTING(recipe follows)

Directions:

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

2. Beat butter, sugar, eggs and vanilla in large bowl until fluffy. Combine flour, cocoa, baking powder, baking soda and salt; add alternately with buttermilk to butter mixture, beating just until smooth. 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. Frost with CHOCOLATE FUDGE FROSTING. 8 to 10 servings.

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

CHOCOLATE FUDGE FROSTING

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

1. Melt butter in small saucepan over low heat; add cocoa, stirring constantly until smooth and slightly thickened. Remove from heat; pour into medium bowl. Cool until very thick (about 40 minutes).

2. Add powdered sugar alternately with milk and vanilla, beating to spreading consistency. About 2 cups frosting.

HaRvEsT ChOcOlAtE PuMpKiN CaKe

2007-04-24T09:39:00.000+09:00

Ingredients:

PUMPKIN FILLING(recipe follows)
4 eggs, separated
3/4 cup sugar, divided
1 teaspoon vanilla extract
1/2 cup all-purpose flour
1/3 cup HERSHEY'S Cocoa
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
1/3 cup water
CHOCOLATE GLAZE(recipe follows)

Directions:

1. Prepare PUMPKIN FILLING. Heat oven to 375°F. Line 15-1/2 x10-1/2 x 1-inch jelly-roll pan with foil. Generously grease foil.

2. Beat egg whites in large bowl on high speed of mixer until soft peaks form; gradually add 1/2 cup sugar, beating until stiff peaks form. Set aside. Beat egg yolks and vanilla in medium bowl 3 minutes; gradually add remaining 1/4 cup sugar, beating 2 additional minutes.

3. Combine dry ingredients; add to yolk mixture alternately with water, beating on low speed just until smooth. Gradually fold chocolate mixture into beaten whites with rubber spatula until well blended. Spread batter evenly in prepared pan.

4. Bake 12 to 15 minutes or until top springs back when touched lightly. Immediately loosen cake from edges of pan; invert on clean towel sprinkled with powdered sugar. Carefully peel off foil. Immediately roll cake in towel, starting from narrow end; place on wire rack to cool completely. Carefully unroll cake; remove towel. Spread cake with filling; reroll without towel.

5. Spoon glaze over top . Refrigerate until just before serving. Cover; refrigerate leftover dessert. 10 to 12 servings.

PUMPKIN FILLING: Beat 1 package (3 oz.) softened cream cheese with 1/2 cup powdered sugar. Beat in 1/2 cup cooked pumpkin, 1/2 teaspoon ground cinnamon, 1/8 teaspoon ground nutmeg and 1/4 teaspoon vanilla extract. Slowly add 1/2 cup whipping cream, beating until slightly thickened. Refrigerate about 2 hours.

CHOCOLATE GLAZE: Melt 2 tablespoons butter in small saucepan over low heat; add 2 tablespoons HERSHEY'S Cocoa and 2 tablespoons water, stirring until smooth and slightly thickened. Do not boil. Remove from heatl cool slightly. Gradually add 3/4 cup powdered sugar and 1/2 teaspoon vanilla extract, beating with whisk until smooth. About 1/2 cup.

HaLlOwEeN ChOcOlAtE CaKe

2007-04-24T09:34:00.000+09:00

Ingredients:

1 (6.0 oz.) HERSHEY'S Milk Chocolate Bar, broken into pieces
1/2 cup (1 stick) butter or margarine, softened
1 cup boiling water
2 cups all-purpose flour
1-1/2 cups sugar
1/2 cup HERSHEY'S Cocoa
2 teaspoons baking soda
1 teaspoon salt
2 eggs
1/2 cup dairy sour cream
1 teaspoon vanilla extract
CHOCOLATE COATED ICE CREAM CONE(recipe follows)
ORANGE FROSTING(recipe follows)
DECORATOR'S FROSTING(recipe follows)

Directions:

1. Heat oven to 350�F. Grease and flour 12-cup fluted tube pan.

2. Stir together chocolate bar pieces, butter and water in medium bowl until chocolate is melted. Stir together flour, sugar, cocoa, baking soda and salt in large bowl; gradually add butter mixture, beating until well blended. Add eggs, sour cream and vanilla; beat on medium speed 1 minute. Pour batter into prepared pan.

3. Bake 50 to 55 minutes or until wooden pick inserted in center of cake comes out clean. Cool 10 minutes; remove from pan to wire rack. Cool completely. Meanwhile, prepare CHOCOLATE COATED ICE CREAM CONE. Drizzle ORANGE FROSTING over cake. Place ice cream cone into center of cake for pumpkin stem. Using leaf decorating tip, pipe leaves onto 'pumpkin' with DECORATOR FROSTING. 10 to 12 servings.

CHOCOLATE COATED ICE CREAM CONE: Place 1 cup HERSHEY'S Semi-Sweet Chocolate Chips and 1 tablespoon shortening (do not use butter, margarine, spread or oil) in small microwave-safe bowl. Microwave at HIGH (100%) 1 to 1-1/2 minutes or just until chips are melted and mixture is smooth when stirred. Spoon melted chocolate over outside of flat-bottom ice cream cone. Refrigerate until chocolate is firm, about 30 minutes.

ORANGE FROSTING: Place 1/3 cup butter or margarine in microwave-safe bowl. Microwave at HIGH (100%) 1 minute or until melted. Stir in 2 cups powdered sugar, 2 teaspoons freshly grated orange peel and 1-1/2 teaspoons vanilla extract. Stir in 2 to 4 tablespoons hot water for desired consistency. Stir in red and yellow food color for desired color.

DECORATOR FROSTING: Combine 3 tablespoons water and 1 tablespoon meringue powder in small bowl. Add 1-1/2 cups powdered sugar and 1/8 teaspoon vanilla extract; beat on high speed of mixer until stiff. Stir in green food color for desired color.

GrEaT AmErIcAn ChOcOlAtE ChErRy CaKe

2007-04-24T08:21:00.000+09:00

Ingredients:

2/3 cup butter or margarine, softened
1-3/4 cups sugar
2 eggs
1 teaspoon each almond and vanilla extract
1-3/4 cups all-purpose flour
3/4 cup HERSHEY'S SPECIAL DARK Cocoa or HERSHEY'S Cocoa
1-1/2 teaspoons baking soda
1-1/2 cups dairy sour cream
2 jars (10-oz. each) maraschino cherries, drained, rinsed and divided
WHIPPED CREAM FILLING(recipe follows)

Directions:

1. Heat oven to 350°F. Grease and flour two 9-inch round layer pans.

2. Beat butter and sugar in large bowl until creamy. Add eggs, almond extract and vanilla; beat until light and fluffy. Stir together flour, cocoa and baking soda; add to butter mixture, alternately with sour cream, beating well after each addition. Pour batter into prepared pans. 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. Lightly press cherries between layers of paper towels to remove excess moisture.

3. Prepare WHIPPED CREAM FILLING. To assemble, place one layer, rounded side down, on serving plate; spread with 1/2-inch layer of whipped cream. Reserve 12 cherries; place remaining cherries over top. Place second layer, rounded side up, on top of cherries; spread and garnish top with remaining whipped cream. Cover; refrigerate until serving time. Garnish with reserved cherries. Cover; refrigerate leftover cake. 10 to 12 servings.

WHIPPED CREAM FILLING: Beat 2 cups (1 pt.) cold whipping cream, 1/3 cup powdered sugar and 1 teaspoon almond extract in large bowl until stiff. Use immediately.

GlAzEd EnGlIsH ToFfEe CaKe

2007-04-24T08:17:00.000+09:00

Ingredients:

2 eggs, separated
1-1/2 cups sugar, divided
1-1/4 cups all-purpose flour
1/2 cup HERSHEY'S SPECIAL DARK Cocoa
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup vegetable oil
1 cup buttermilk or sour milk*
CHOCOLATE GLAZE(recipe follows)
1-1/2 cups frozen whipped topping, thawed
1 cup HEATH BITS 'O BRICKLE Toffee Bits

Directions:

1. Heat oven to 350�F. Grease and flour two 9-inch round baking pans. Beat egg whites in small bowl until foamy; gradually add 1/2 cup sugar, beating until stiff peaks form.

2. Combine remaining 1 cup sugar, flour, cocoa, baking soda and salt in large bowl. Add oil, buttermilk and egg yolks; beat until smooth. Gently fold egg whites into batter. Pour into prepared pans.

3. Bake 25 to 30 minutes or until cake springs back when touched lightly in center. Cool 5 minutes; remove from pans to wire racks. Cool completely.

4. Place one cake layer on serving plate; spread whipped topping over top. Sprinkle with half of toffee bits. Top with other layer. Spoon CHOCOLATE GLAZE over top of cake, allowing glaze to drip down sides. Sprinkle with remaining toffee. Store covered in refrigerator.
10 servings.

CHOCOLATE GLAZE: Combine 1/2 cup sugar and 1/4 cup HERSHEY'S Dutch Processed Cocoa in small saucepan. Stir in 3 tablespoons light cream and 5 tablespoons butter or margarine. Cook over medium heat, stirring constantly, until mixture comes to boil. Boil 1 minute. Cool to room temperature, stirring occasionally. About 3/4 cup.

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

GeRmAn ChOcOlAtE CaKe

2007-04-24T08:11:00.000+09:00

Ingredients:

1/4 cup HERSHEY'S Cocoa
1/2 cup boiling water
1 cup plus 3 tablespoons butter or margarine, softened
2-1/4 cups sugar
1 teaspoon vanilla extract
4 eggs
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk or sour milk*
COCONUT PECAN FROSTING(recipe follows)
Pecan halves(optional)

Directions:

1. Heat oven to 350°F. Grease and flour three 9-inch round baking pans.

2. Stir together cocoa and water in small bowl until smooth; set aside. Beat butter, sugar and vanilla in large bowl until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir together flour, baking soda and salt; add to butter mixture alternately with chocolate mixture and buttermilk, beating just enough to blend. Pour batter into prepared pans.

3. Bake 25 to 30 minutes or until top springs back when touched lightly. Cool 5 minutes; remove from pans to wire racks. Cool completely. Prepare COCONUT PECAN FROSTING; spread between layers and over top. 10 to 12 servings.

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

COCONUT PECAN FROSTING

1 can (14 oz.) sweetened condensed milk (not evaporated milk)
3 egg yolks, slightly beaten
1/2 cup (1 stick) butter or margarine
1 teaspoon vanilla extract
1-1/3 cups MOUNDS Sweetened Coconut Flakes
1 cup chopped pecans

Stir together sweetened condensed milk, egg yolks and butter in medium saucepan. Cook over low heat, stirring constantly, until mixture is thickened and bubbly. Remove from heat; stir in vanilla, coconut and pecans. Cool to room temperature. About 2-2/3 cups frosting.

FlUtEd ChOcOlAtE-MaRaChInO CaKe

2007-04-24T08:05:00.000+09:00

Ingredients:

2/3 cup butter or margarine, softened
1-3/4 cups sugar
2 eggs
1-1/4 teaspoons almond extract
1 teaspoon vanilla extract
1-3/4 cups all-purpose flour
3/4 cup HERSHEY'S SPECIAL DARK Cocoa
1-1/2 teaspoons baking soda
1-1/2 cups dairy sour cream
Powdered sugar
CHERRY WHIPPED CREAM(recipe follows)

Directions:

1. Heat oven to 350°F. Grease and flour 12-cup fluted tube pan.

2. Beat butter and sugar in bowl until creamy. Add eggs, almond and vanilla extracts; beat well. Combine flour, cocoa and baking soda; add to butter mixture alternately with sour cream, beating well. Pour into pan.

3. Bake 45 to 50 minutes or until wooden pick inserted comes out clean. Cool 15 minutes; remove from pan to wire rack. Cool completely. Sift with powdered sugar. Garnish with CHERRY WHIPPED CREAM. 12 servings.

CHERRY WHIPPED CREAM: Beat 1 cup whipping cream, 3 tablespoons powdered sugar, 1/2 teaspoon almond extract and 1/4 teaspoon vanilla extract until stiff. Stir in 1/2 cup chopped maraschino cherries. About 1 cup.

FlOuRlEsS ChOcOlAtE HoNeY-AlMoNd PaSsOvEr CaKe

2007-04-23T14:50:00.000+09:00

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

2007-04-23T14:29:00.000+09:00

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

2007-04-23T14:26:00.000+09:00

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

2007-04-23T14:14:00.000+09:00

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

2007-04-23T14:03:00.000+09:00

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.

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Instructions

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Step Eight

Step Nine

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