HeRsHeY's ChOcOlAtE PePpErMiNt LoG

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

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

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

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

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

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

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

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

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

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

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

Ingredients:

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

Directions:

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

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

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

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

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

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

FiEsTa FaNtAsY CaKe

Ingredients:

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

Directions:

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

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

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

4. Prepare CHOCOLATE MOUSSE.

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

CHOCOLATE MOUSSE:

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

CHOCOLATE FROSTING:

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

EaSy HaRvEsT ChOcOlAtE CaKe

Ingredients:

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

Directions:

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

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

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

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

EaSy ChOcOlAtE LaYeR CaKe

Ingredients:

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

Directions:

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

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

3. Stir together flour, sugar, baking soda and salt in large bowl. Add melted chocolate, water, oil, vinegar and vanilla; beat on medium speed of mixer until well blended. Pour into prepared pans.

4. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost as desired. 10 to 12 servings.

EaSy ChOcOlAtE CrEaM FiLlEd ToRtE

Ingredients:

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

Directions:

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

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

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

CHOCOLATE GLAZE

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

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

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

DoUbLe KiSsEs ChOcOlAtE CuPcAkEs

Ingredients:

• About 60 HERSHEY'S KISSES Brand Milk Chocolates
• 3/4 cup (1-1/2 sticks) butter or margarine, softened
• 1-2/3 cups sugar
• 3 eggs
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 2/3 cup HERSHEY'S Cocoa
• 1-1/4 teaspoons baking soda
• 1 teaspoon salt
• 1/4 teaspoon baking powder
• 1-1/3 cups water

Directions:

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

2. Combine butter, sugar, eggs and vanilla in large bowl. Beat on high speed of mixer 3 minutes. Stir together flour, cocoa, baking soda, salt and baking powder; add alternately with water to butter mixture, beating just until blended. Fill prepared muffin cups about 1/2 full with batter. Place chocolate piece in center of each.

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

DoUbLe ChOcOlAtE CoCoA CuPcAkEs

Ingredients:

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

Directions:

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

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

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

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

DeEp DaRk ChOcOlAtE CaKe

Ingredients:

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

Directions:

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

2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of electric mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.

3. Bake 30 to 35 minutes for round pans, 35 to 40 minutes for rectangular pan or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. (Cake may be left in rectangular pan, if desired.) Frost with ONE-BOWL BUTTERCREAM FROSTING. 8 to 10 servings.

ONE-BOWL BUTTERCREAM FROSTING

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

Beat butter in medium bowl. Add powdered sugar and cocoa alternately with milk, beating to spreading consistency (additional milk may be needed). Stir in vanilla. About 2 cups frosting.

HIGH ALTITUDE DIRECTIONS (Cake):

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

CrUnChY ToPpEd CoCoA CaKe

Ingredients:

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

Directions:

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

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

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

BROILED TOPPING

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

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