PaSsOvEr CoCoA-OrAnGe SpOnGe CaKe

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

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

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

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

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

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

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

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

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

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

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

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.