RiCh ChOcOlAtE MiNi-CaKeS

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.