MiNi CoCoA CuPcAkEs KaBoBs

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

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

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

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

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

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

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

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

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

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.