ChOcOlAtE GlAzEd CiTrUs PoPpY SeEd CaKe

Ingredients:

• 1 package (about 18 oz.) lemon cake mix
• 1/3 cup poppy seed
• 1/3 cup milk
• 3 eggs
• 1 container (8 oz.) plain lowfat yogurt
• 1 teaspoon freshly grated lemon peel
• CHOCOLATE CITRUS GLAZE(recipe follows)

Directions:

1. Heat oven to 350°F. Grease and flour 12-cup fluted tube pan or 10-inch tube pan.

2. Combine cake mix, poppy seed, milk, eggs, yogurt and lemon peel in large bowl; beat 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 20 minutes; remove from pan to wire rack. Cool completely.

4. Prepare CHOCOLATE CITRUS GLAZE; spoon over cake, allowing glaze to run down sides. 12 servings.

CHOCOLATE CITRUS GLAZE

2 tablespoons butter or margarine
2 tablespoons HERSHEY'S SPECIAL DARK Cocoa or HERSHEY'S
Cocoa
2 tablespoons water
1 tablespoon orange-flavored liqueur (optional)
1/2 teaspoon orange extract
1-1/4 to 1-1/2 cups powdered sugar

Melt butter in small saucepan over medium heat. With whisk, stir in cocoa and water until mixture thickens slightly. Remove from heat; stir in liqueur, if desired, orange extract and 1-1/4 cups powdered sugar. Whisk until smooth. If glaze is too thin, whisk in remaining 1/4 cup powdered sugar. Use immediately.

ChOcOlAtE CrEaM PaSsOvEr ToRtE

Ingredients:

• 1/3 cup plus 1 tablespoon HERSHEY'S Cocoa, divided
• 1/4 cup boiling water
• 2 tablespoons butter or margarine, softened
• 1 teaspoon vanilla extract
• 6 eggs, separated
• 2/3 cup sugar, divided
• 1/3 cup finely ground toasted almonds*
• COCOA WHIPPED CREAM(recipe follows)

Directions:

1. Heat oven to 350°F. Line bottom of 15-1/2x10-1/2x1-inch jelly-roll pan with parchment paper or line with foil (extending slightly over sides); grease foil.

2. Stir together 1/3 cup cocoa and water in small bowl until mixture is smooth. Stir in butter and vanilla; cool.

3. Combine egg yolks and 1/2 cup sugar in large bowl; beat on medium speed of mixer until light and fluffy, about 5 minutes. Add chocolate mixture and almonds, beating until well blended.

4. Beat egg whites in another large bowl until foamy. Gradually add remaining sugar, beating until stiff peaks form. Fold 1/4 of egg white mixture into chocolate mixture. Add remaining whites, folding well. Pour batter into prepared pan.

5. Bake 18 to 20 minutes or until cake springs back when touched lightly in center. Dust cake with 1 tablespoon cocoa; cover with clean, dry towel. Cool completely in pan on wire rack.

6. Cut cake into 4 equal pieces. Remove paper or foil before placing on serving plate. Prepare COCOA WHIPPED CREAM; reserve 1-1/4 to 1-1/2 cups to frost sides and ends of cake. Place one cake layer on plate; spread with COCOA WHIPPED CREAM.

7. Repeat layering, ending with whipped cream. Spread reserved whipped cream on all sides of assembled cake. Garnish as desired. Refrigerate until serving time. Cover; refrigerate leftover dessert. About 12 servings.

COCOA WHIPPED CREAM: Combine 1-1/2 cups cold whipping cream, 1/3 cup sugar, 3 tablespoons HERSHEY'S Cocoa and 3/4 teaspoon vanilla extract in large cold bowl; beat with cold beaters until stiff. About 3 cups whipped cream.

* To toast almonds: Heat oven to 350°F. Spread 1/3 cup blanched slivered almonds in thin layer in shallow baking pan. Bake 8 to 10 minutes, stirring occasionally, until light golden brown. Cool completely. To grind, use food processor.

ChOcOlAtE ChIp CrAtEr CaKe

Ingredients:

• 2 cups all-purpose biscuit baking mix
• 1/4 cup sugar
• 2/3 cup milk
• 1 egg
• 1 teaspoon vanilla extract
• 1 cup HERSHEY'S Semi-Sweet Chocolate Chips
• TOPPING MIX(recipe follows)

Directions:

1. Heat oven to 350�F. Grease 8-inch square baking pan.

2. Combine biscuit mix, sugar, milk, egg and vanilla in large bowl; beat on low speed of mixer until moistened. Increase speed to medium; beat 2 minutes until smooth. Pour half of batter into prepared pan. Sprinkle chocolate chips over batter. Top with remaining batter, completely covering chips. Sprinkle TOPPING MIX evenly over batter.

3. Bake 25 to 30 minutes or until top springs back when touched lightly. Cool completely in pan on wire rack. About 9 servings.

TOPPING MIX

1/4 cup granulated sugar
1/4 cup packed light brown sugar
1/4 cup all-purpose biscuit baking mix
1/4 cup (1/2 stick) butter or margarine, softened
1 teaspoon ground cinnamon

Stir together all ingredients in bowl until well blended.

ChOcOlAtE ChErRy VaLeNtInE ToRtE

Ingredients:

• 2 eggs, separated
• 1-1/2 cups sugar, divided
• 1-1/4 cups all-purpose flour
• 1/2 cup HERSHEY'S Cocoa
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup vegetable oil
• 1 cup buttermilk or sour milk*
• CREAM FILLING(recipe follows)
• CHOCOLATE WHIPPED CREAM(recipe follows)
• 1 can (21 oz.) cherry pie filling, chilled

Directions:

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

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

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

4. Prepare CREAM FILLING. Place 1 layer on serving plate; pipe or spoon 1-inch border 1/2 inch thick around outer edge of layer. Spread half of pie filling in center. Top with second cake layer. Spread layer with half of remaining CREAM FILLING. Top with third layer. Spoon remaining pie filling on top of cake to within 1 inch of edge.

5. Prepare CHOCOLATE WHIPPED CREAM; frost sides of cake. Pipe top edge with remaining CREAM FILLING. Refrigerate until serving time. Cover; store leftover torte in refrigerator. 8 to 10 servings.

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

** If only two pans are available, reserve remaining batter in refrigerator for the third layer while first 2 layers bake.

CREAM FILLING: In bowl, combine 1 cup (1/2 pt.) cold whipping cream with 2 tablespoons sugar and 1 teaspoon vanilla extract; beat until stiff.

CHOCOLATE WHIPPED CREAM: In bowl, combine 1/2 cup sugar and 1/4 cup HERSHEY'S Cocoa. Add 1 cup (1/2 pt.) cold whipping cream and 1 teaspoon vanilla extract; beat on low speed to blend. Beat on high speed until stiff.

ChOcOlAtE ChErRy UpSiDe-DoWn CaKe

Ingredients:

• 1 tablespoon cornstarch
• 1 tablespoon cold water
• 1/4 to 1/2 teaspoon almond extract(optional)
• 1 can (21 oz.) cherry pie filling
• 1-2/3 cups all-purpose flour
• 1 cup sugar
• 1/4 cup HERSHEY'S Cocoa
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup water
• 1/3 cup vegetable oil
• 1 teaspoon white vinegar
• 1/2 teaspoon vanilla extract

Directions:

1. Heat oven to 350�F. Stir together cornstarch, 1 tablespoon water and almond extract, if desired, until cornstarch is dissolved. Gently stir in pie filling; spread mixture evenly on bottom of ungreased 9-inch square baking pan.

2. Stir together flour, sugar, cocoa, baking soda and salt in large bowl. Add 1 cup water, oil, vinegar and vanilla; beat with spoon until batter is smooth and well blended. Pour batter evenly over cherries.

3. Bake 40 to 45 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; invert onto serving plate. Serve warm with whipped cream. About 9 servings.

ChOcOlAtE CaKe SqUaReS WiTh EgGnOg SaUcE

Ingredients:

• 1-1/2 teaspoons baking soda
• 1 cup buttermilk or sour milk*
• 3/4 cup HERSHEY'S Cocoa
• 3/4 cup boiling water
• 1/4 cup (1/2 stick) butter or margarine, softened
• 1/4 cup shortening
• 2 cups sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1/8 teaspoon salt
• 1-3/4 cups all-purpose flour
• Powdered sugar
• EGGNOG SAUCE(recipe follows)

Directions:

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

2. Stir baking soda into buttermilk in medium bowl; set aside. Stir together cocoa and water until smooth; set aside.

3. Beat butter, shortening and sugar in large bowl until creamy. Add eggs, vanilla and salt; beat well. Add buttermilk mixture alternately with flour to butter mixture, beating until blended. Add cocoa mixture; blend thoroughly. Pour batter into prepared pan.

3. Bake 40 to 45 minutes or until wooden pick inserted in center comes out clean. Cool completely. Sprinkle powdered sugar over top. Serve with EGGNOG SAUCE. 12 to 15 servings.

EGGNOG SAUCE

1 tablespoon cornstarch
2 tablespoons cold water
1-1/3 cups milk
1/4 cup sugar
3 egg yolks, beaten
1/4 teaspoon brandy extract
1/4 teaspoon vanilla extract
Several dashes ground nutmeg

1. Stir cornstarch and water in saucepan until smooth. Add milk, sugar and egg yolks. Beat with whisk until well blended.

2. Cook over medium heat, stirring constantly, until thickened. Remove from heat. Stir in extracts. Cool completely. Sprinkle nutmeg over top. About 1-3/4 cups sauce.

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

ChOcOlAtE CaKe FiNgErS

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 cup nonfat milk
• 1/4 cup frozen egg substitute, thawed
• 1/4 cup canola oil or vegetable oil
• 1 teaspoon vanilla extract
• 1/2 cup boiling water
• Powdered sugar
• 1 teaspoon freshly grated orange peel
• 1-1/2 cups frozen light non-dairy whipped topping, thawed
• 42 fresh strawberries or raspberries(optional)
• *To reduce calories, replace up to half the sugar with an equivalent amount of sucralose sugar substitute. Reduce baking time about 3 minutes.

Directions:

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

2. Stir together sugar, flour, cocoa, baking powder and baking soda in large bowl. Add milk, egg substitute, oil and vanilla; beat on medium speed of mixer 2 minutes. Add water; stirring with spoon until well blended. Pour batter into prepared pan.

3. Bake 16 to 18 minutes or until wooden pick inserted in center comes out clean. With knife or metal spatula, loosen cake from edges of pan. Place towel on wire rack; sprinkle lightly with powdered sugar. Invert cake on towel; peel off wax paper. Cool completely. Invert cake, right side up, on cutting board. Cut cake into small rectangles (about 2x1-1/4 inches).

4. Stir orange peel into whipped topping; drop spoonful of topping on each piece of cake. Garnish with strawberry or raspberry, if desired. Store cake, covered, at room temperature. 42 pieces.

ChOcOlAtE BaRbEqUe GrIlL CaKe

Ingredients:

• 1 cup water
• 1 cup (2 sticks) butter or margarine
• 1/2 cup HERSHEY'S Cocoa
• 2 cups sugar
• 1-3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3 eggs
• 3/4 cup dairy sour cream
• 2/3 cup REESE'S Peanut Butter Chips
• 1 teaspoon solid vegetable shortening
• COCOA FUDGE " BURGERS"(recipe follows, optional)
• Fruit shaped gumdrop candies(optional)

Directions:

1. Heat oven to 350°F. Line 13x9x2-inch baking pan with aluminum foil; grease and flour sides and bottom.

2. Place water, butter and cocoa in medium saucepan. Cook over medium heat, stirring occasionally, until mixture boils; boil 1 minute. Remove from heat; set aside.

3. Stir together sugar, flour, baking soda and salt in large bowl. Add eggs, sour cream and cocoa mixture; beat just until blended (batter will be thin). Pour into prepared pan.

4. Bake 45 to 50 minutes or until wooden pick inserted in center comes out clean. Cool cake completely in pan on wire rack. Carefully invert cake onto serving tray; peel off foil.

5. Place peanut butter chips and shortening in small microwave-safe bowl. Microwave at HIGH (100%) 30 to 45 seconds or until mixture is melted when stirred. Place mixture in recloseable small plastic bag; cut off tiny section of corner. Squeeze mixture onto cake, forming grids like top of grill: allow to firm up before cutting. Top with "burgers" and "shish kabobs", if desired. 15 servings.

COCOA FUDGE "BURGERS":

Beat 1/4 cup softened butter or margarine in medium bowl; add 2 cups powdered sugar, 1/2 cup HERSHEY'S Cocoa, 2 tablespoons milk and 1/2 teaspoon vanilla extract. Beat until all ingredients are moistened and consistency to form patties; add additional milk or powdered sugar, if necessary, to get proper consistency. Form "patties"; place on top of cake.

"SHISH-KABOBS": Place red, green, and tan colored jelly candies on plastic decorative skewers to form shish-kabobs, if desired. Place on top of cake.

ChOcOlAtE BaR FiLlEd ChOcOlAtE CuPcAkEs

Ingredients:

• CHOCOLATE BAR 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 tablespoons white vinegar
• 2 teaspoons vanilla extract
• 2 (6.0 oz. each) HERSHEY'S Milk Chocolate Bars, broken into pieces

Directions:

1. Prepare CHOCOLATE BAR FILLING.

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

3. Stir together flour, sugar, cocoa, baking soda and salt in large bowl. Add water, oil, vinegar and vanilla; beat on medium speed of mixer 2 minutes. Fill muffin cups 2/3 full with batter. Spoon 1 level tablespoon FILLING into center of each cupcake.

4. Bake 20 to 25 minutes or until wooden pick inserted in cake portion comes out clean. Remove from pan to wire rack. Cool completely. Top each cupcake with chocolate bar piece. About 2-1/2 dozen cupcakes.

CHOCOLATE BAR FILLING

1 package (8 oz.) cream cheese, softened
1/3 cup sugar
1 egg
1/8 teaspoon salt
1 HERSHEY'S Milk Chocolate Bar (6 oz.), cut into 1/4-inch pieces

Beat cream cheese, sugar, egg and salt in small bowl until smooth and creamy. Stir in chocolate bar pieces.

ChOcOlAtE BaNaNa CuPcAkEs

Ingredients:

• 2 cups all-purpose flour
• 3/4 cup sugar, divided
• 1/4 cup HERSHEY'S Cocoa or HERSHEY'S SPECIAL DARK Cocoa
• 3/4 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 container (8 oz.) plain lowfat yogurt
• 1/2 cup mashed ripe banana
• 1/3 cup canola oil or vegetable oil
• 1/4 cup fat-free milk
• 2 teaspoons vanilla extract
• 3 egg whites
• WHITE GLAZE(recipe follows)

Directions:

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

2. Stir together flour, 1/4 cup sugar, cocoa, baking soda, baking powder and salt in large bowl; set aside. Stir together yogurt, banana, milk, oil and vanilla in medium bowl; set aside.

3. Beat egg whites in small bowl until foamy. Gradually add remaining 1/2 cup sugar, beating well after each addition until stiff peaks form. Stir yogurt mixture into flour mixture until moistened; fold in one-third of egg white mixture. Gently fold in remaining egg white mixture. Fill muffin cups 3/4 full with batter.

4. Bake 20 to 25 minutes or until wooden pick inserted in center comes out clean. Remove from pan to wire rack. Cool completely. Drizzle WHITE GLAZE over tops of cupcakes. Let stand until set. Store, covered, at room temperature. 20 cupcakes.

WHITE GLAZE: Stir together 1/2 cup powdered sugar and 3 to 4 teaspoons warm water; beat until smooth and of desired consistency.

ChOcOlAtE AnD WhItE YuLe LoG

Ingredients:

• 4 eggs, separated and at room temperature
• 1/2 cup plus 1/3 cup sugar, divided
• 1 teaspoon vanilla extract
• 1/2 cup all-purpose flour
• 1/4 cup HERSHEY'S Cocoa
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/8 teaspoon salt
• 1/3 cup water
• WHITE CREAM 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 until soft peaks form; gradually add 1/2 cup sugar, a tablespoon at a time, beating on high speed of mixer until stiff peaks form.

3. Beat egg yolks and vanilla in medium bowl on high speed about 3 minutes; gradually add remaining 1/3 cup sugar. Continue beating 2 additional minutes or until mixture is thick and lemon-colored.

4. Stir together flour, cocoa, baking powder, baking soda and salt; gently fold into egg yolk mixture alternately with water just until mixture is smooth. Gradually fold chocolate mixture into egg whites; spread batter evenly into prepared pan.

5. Bake 12 to 15 minutes or until top springs back when touched lightly in center. Immediately loosen cake from edges of pan; invert on clean linen towel sprinkled with powdered sugar. Carefully peel off foil. Immediately roll cake in towel starting from narrow end; place on wire rack. Cool completely.

6. Prepare WHITE CREAM FILLING. Unroll cake; remove towel. Spread with filling; reroll cake. Spread CHOCOLATE GLAZE over top and sides. Cover; refrigerate until just before serving. Garnish with WHITE LEAVES and candied cherries, if desired. Cover; refrigerate leftover dessert. 10 to 12 servings.

WHITE CREAM FILLING

1/2 teaspoon unflavored gelatin
1 tablespoon cold water
2/3 cup HERSHEY'S Premier White Chips
1/4 cup milk
1 teaspoon vanilla extract
1 cup (1/2 pt.) cold whipping cream

1. Sprinkle gelatin over cold water in small cup; let stand 1minute to soften. Place white chips and milk in small microwave-safe bowl. Microwave at HIGH (100%) 30 seconds to 1 minute; stir after 30 seconds, until chips are melted and mixture is smooth when stirred. Add gelatin mixture and vanilla; stir until gelatin is dissolved. Cool to room temperature.

2. Beat whipping cream in small bowl until stiff; carefully fold into chip mixture. Refrigerate 10 minutes or until filling begins to set. About 2 cups filling.

CHOCOLATE GLAZE

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

2. Remove from heat; cool slightly. Gradually add powdered sugar and vanilla, beating with whisk until smooth. About 2/3 cup.

ChOcOlAtE AnD ChErRiEs FuDgE ToRtE

Ingredients:

• 1/2 cup (1 stick) butter or margarine, melted
• 1-1/4 cups granulated sugar
• 1 teaspoon vanilla extract
• 2 eggs
• 2/3 cup all-purpose flour
• 1/2 cup HERSHEY'S Cocoa
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1 package (8 oz.) cream cheese, softened
• 1 cup powdered sugar
• 1/2 cup chilled whipping cream
• 1 can (21 oz.) cherry pie filling, chilled
• 1-3/4 cups (10-oz. pkg.) HERSHEY'S MINI KISSES Brand Milk Chocolates

Directions:

1. Heat oven to 350°F. Grease bottom only of 9-inch springform pan, or line 9-inch round cake pan with foil; grease bottom of foil.

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

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

4. Beat cream cheese and powdered sugar in medium bowl until well blended. Beat cream until stiff; gradually fold into cream cheese mixture, blending well. Spread over top of torte; refrigerate several hours or until set. With knife loosen cake from side of pan; remove side of pan. (Or, lift torte out of pan, using foil; remove foil.).

5. Just before serving, put chocolates in 6-inch-wide heart outline in center of cake. Fill heart shape with cherries from pie filling; put chocolates all around outside edge. Serve cold, cut into wedges, with remaining pie filling. Cover; refrigerate leftover dessert. 10 to 12 servings.

ChOcOlAtE AlMoNd ToRtE

Ingredients:

• 4 eggs, separated
• 3/4 cup sugar, divided
• 3/4 cup ground blanched almonds
• 1/3 cup all-purpose flour
• 1/3 cup HERSHEY'S Cocoa
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 cup water
• 1 teaspoon vanilla extract
• 1/4 teaspoon almond extract
• CHERRY FILLING(recipe follows)
• CHOCOLATE GLAZE(recipe follows)
• Sliced almonds, maraschino cherries or candied cherries, halved

Directions:

1. Heat oven to 375°F. Grease bottoms of three 8-inch round baking pans. Line bottoms with wax paper; grease paper.

2. Beat egg yolks on medium speed of mixer 3 minutes in medium bowl. Gradually add 1/2 cup sugar; continue beating 2 minutes. Stir together almonds, flour, cocoa, baking soda and salt; add alternately with water to egg yolk mixture, beating on low speed just until blended.
Stir in vanilla and almond extract.

3. Beat egg whites in large bowl until foamy; gradually add remaining 1/4 cup sugar, beating until stiff peaks form. Fold small amount beaten egg whites into chocolate mixture; gently fold chocolate mixture into into remaining whites just until blended. Spread batter evenly into prepared pans.

4. Bake 16 to 18 minutes or until top springs back when touched lightly in center. Cool 10 minutes; remove from pans to wire racks. Cool completely.

5. Prepare CHERRY FILLING. Place one cake layer on serving plate; spread half of filling over top. Repeat, ending with plain layer on top. Prepare CHOCOLATE GLAZE; spread on top of cake, allowing glaze to run down sides. Garnish with almonds and cherry halves. Refrigerate until glaze is set. Cover; refrigerate leftover torte. 10 to 12 servings.

CHERRY FILLING

1 cup (1/2 pint) cold whipping cream
1/4 cup powdered sugar
1-1/2 teaspoons kirsch (cherry brandy) or 1/4 teaspoon almond extract
1/3 cup chopped red candied cherries

Beat whipping cream, powdered sugar and brandy until stiff; fold in cherries. about 2 cups filling.

CHOCOLATE GLAZE

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

Melt butter in small saucepan over low heat; add cocoa and water, stirring constantly until slightly thickened. Remove from heat; gradually add powdered sugar and vanilla, beating with whisk until smooth and of spreading consistency. Add additional water, 1/2 teaspoon at a time, if needed. About 3/4 cup glaze.