CrEmE De CaCaO ToRtE

Ingredients:

• 2/3 cup butter or margarine, softened
• 1-2/3 cups sugar
• 3 eggs
• 1/2 teaspoon vanilla extract
• 2 cups all-purpose flour
• 2/3 cup HERSHEY'S Cocoa
• 1-1/4 teaspoons baking soda
• 1/4 teaspoon baking powder
• 1-1/3 cups milk
• 2 tablespoons creme de cacao (chocolate-flavored liqueur)(optional)
• CREME DE CACAO FILLING(recipe follows)
• CHOCOLATE GANACHE GLAZE(recipe follows)

Directions:

Heat oven to 350°F. Grease and flour two 9-inch round baking pans. In large bowl, beat butter, sugar, eggs and vanilla until blended. Stir together flour, cocoa, baking soda and baking powder; add to butter mixture alternately with milk, blending just until combined. 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. Sprinkle each layer with 1 tablespoon creme de cacao; cool completely. Meanwhile, prepare CREME DE CACAO FILLING. Split each cake layer horizontally into 2 layers. Place one layer on serving plate; spread with one-third of FILLING. Repeat layering with remaining cake and FILLING, ending with cake layer. Cover tightly; refrigerate at least 8 hours. Prepare CHOCOLATE GANACHE GLAZE; spoon on top of chilled cake, allowing glaze to drizzle down side of cake. Refrigerate. 10 to 12 servings.

CREME DE CACAO FILLING: In small bowl, beat 1 cup (1/2 pt.) cold whipping cream, 2 tablespoons creme de cacao (optional) and 1 tablespoon HERSHEY'S Cocoa until stiff. Cover; refrigerate. About 2 cups.

CHOCOLATE GANACHE GLAZE

1 HERSHEY'S SPECIAL DARK Chocolate Bar (7 oz.), broken
into pieces
1/4 cup whipping cream
1 tablespoon butter
1-1/2 teaspoons creme de cacao (chocolate-flavored liqueur) or
water

Combine chocolate bar pieces, whipping cream and butter in medium saucepan; cook over low heat, stirring constantly, until chocolate is melted and mixture is smooth. Stir in creme de cacao. Cool to lukewarm (glaze will be slightly thickened). About 1 cup.

CoLlEcToR'S CoCoA 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 SPECIAL DARK Cocoa
• 1-1/4 teaspoons baking soda
• 1/2 teaspoon salt
• 1-1/3 cups water
• ONE-BOWL BUTTERCREAM FROSTING or FLUFFY PEANUT BUTTER FROSTING(recipes follow)

Directions:
1. Heat oven to 350°F. Grease and flour two 8-or 9-inch round baking pans.

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 pans.

3. Bake 35 to 40 minutes for 8-inch layers; 30 to 35 minutes for 9-inch layers 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 or FLUFFY PEANUT BUTTER 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; beat to spreading consistency (additional milk may be needed). Stir in vanilla. About 2 cups frosting.

FLUFFY PEANUT BUTTER FROSTING

1 cup milk
3 tablespoons all-purpose flour
1 cup sugar
1/2 cup REESE'S Creamy Peanut Butter
1/2 cup shortening
1 teaspoon vanilla extract
Dash salt

Gradually stir milk into flour in small saucepan. Cook over low heat, stirring constantly, until very thick. Transfer to medium bowl; press plastic wrap directly on surface. Cool to room temperature, about 1/2 hour.

Add sugar, peanut butter, shortening, vanilla and salt. Beat on high speed of mixer until frosting becomes fluffy and sugar is completely dissolved. About 3 cups frosting.

CoCoA OaTmEaL CaKe

Ingredients:

• 1-1/3 cups boiling water
• 1 cup quick-cooking rolled oats
• 1/2 cup (1 stick) butter or margarine, softened
• 1 cup granulated sugar
• 1 cup packed light brown sugar
• 2 eggs
• 1-1/2 cups all-purpose flour
• 1/2 cup HERSHEY'S Cocoa
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon ground cinnamon
• 1 cup finely chopped, peeled apple
• 1 cup chopped nuts
• VANILLA GLAZE(recipe follows)

Directions:

1. Pour boiling water over oats in medium bowl; let stand 15 minutes. Heat oven to 350°F. Grease and flour 13x9x2-inch baking pan.

2. Beat butter, granulated sugar, brown sugar and eggs in large bowl until fluffy; stir in oat mixture. Stir together flour, cocoa, baking powder, baking soda and cinnamon; add to butter mixture, mixing well. Stir in apple and nuts. Pour batter into prepared pan.

3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack. Drizzle VANILLA GLAZE over top in decorative design. 12 to 15 servings.

VANILLA GLAZE

Combine 1 cup powdered sugar, 1 tablespoon softened butter or margarine, 1 to 2 tablespoons hot water and 1/2 teaspoon vanilla extract in small bowl; beat with spoon or whisk until smooth and of desired consistency.

CoCoA MaRbLe GiNgErBrEaD

Ingredients:

• 1/2 cup shortening
• 1 cup sugar
• 1 cup light molasses
• 2 eggs
• 1 teaspoon baking soda
• 1 cup boiling water
• 2 cups all-purpose flour
• 1 teaspoon salt
• 1/4 cup HERSHEY'S Cocoa
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg
• Sweetened whipped cream(optional)

Directions:

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

2. Beat shortening, sugar and molasses in large bowl until blended. Add eggs; beat well. Stir baking soda into boiling water to dissolve; add to shortening mixture alternately with flour and salt. Remove 2 cups batter to medium bowl; add cocoa, blending well. Add spices to remaining batter in large bowl. Alternately spoon batters into prepared pan; swirl gently through batter with narrow spatula or knife for marbled effect.

3. Bake 40 to 45 minutes or until wooden pick inserted in center comes out clean. Cut into squares. Serve warm or at room temperature with sweetened whipped cream, if desired. 10 to 12 servings.

CoCoA KwAnZaA CaKe

Ingredients:

• 1-1/2 cups (3 sticks) butter, softened
• 3 cups sugar
• 2-1/2 teaspoons vanilla extract
• 5 eggs
• 2-1/2 cups all-purpose flour
• 1 cup HERSHEY'S Cocoa
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1-1/2 cups buttermilk or sour milk*
• MOUNDS Sweetened Coconut Flakes or pecan or walnut halves(optional)

Directions:

1. Heat oven to 325°F. Grease and flour 12-cup fluted tube pan or 10-inch tube pan.

2. Beat butter, sugar and vanilla in large bowl 3 minutes on medium speed of mixer. Add eggs, one at a time, beating well after each addition. Stir together flour, cocoa, baking powder and salt; add alternately with buttermilk to butter mixture, beating well just until blended. Pour into prepared pan.

3. Bake 1 hour and 20 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pan. Cool completely.

4. Sprinkle with powdered sugar or glaze with VANILLA GLAZE or BUTTER RUM GLAZE. Garnish with pecans or walnut halves, if desired.

VANILLA GLAZE: Melt 1/3 cup butter or margarine in small saucepan. Remove from heat; stir in 2 cups powdered sugar and 1-1/2 teaspoons vanilla extract. Add 2 to 3 tablespoons water, 1 tablespoon at a time, beating with whisk until glaze is of desired consistency. Spoon onto cake allowing some to drizzle down sides.

BUTTER RUM GLAZE: Omit vanilla; substitute 2 tablespoons light rum or 1 teaspoon rum flavoring. Stir in hot water, 1 teaspoon at a time, until glaze is of desired consistency.

* Use 1 tablespoon and 1-1/2 teaspoons white vinegar plus milk to equal 1-1/2 cups.








NOTE: Two 9x5x3-inch loaf pans may be substituted for tube pan. Bake at 350°F. 1 hour and 10 minutes.

CoCoA ChIfFon CaKe

Ingredients:

• 2 cups sugar, divided
• 1-1/2 cups cake flour
• 2/3 cup HERSHEY'S Cocoa
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1/2 teaspoon baking soda
• 1/2 cup vegetable oil
• 7 eggs, separated and at room temperature
• 3/4 cup cold water
• 2 teaspoons vanilla extract
• 1/2 teaspoon cream of tartar
• VANILLA GLAZE(recipe follows)

Directions:

1. Heat oven to 325°F.

2. Combine 1-3/4 cups sugar, flour, cocoa, baking powder, salt and baking soda in large bowl. Add oil, egg yolks, water and vanilla; beat until smooth.

3. Beat egg whites and cream of tartar in extra-large bowl until soft peaks form. Gradually add remaining 1/4 cup sugar, beating until stiff peaks form. Gradually pour chocolate batter over beaten egg whites, folding with rubber spatula just until blended. Pour into ungreased 10-inch tube pan.

4. Bake 1 hour and 20 minutes or until top springs back when touched lightly. Invert pan on heat-proof funnel until completely cool. Remove cake from pan; invert onto serving plate. Spread top of cake with VANILLA GLAZE, allowing some to drizzle down sides. 12 to 16 servings.

VANILLA GLAZE

1/3 cup butter or margarine
2 cups powdered sugar
1-1/2 teaspoons vanilla extract
2 to 4 tablespoons hot water

Melt butter in medium saucepan over low heat. Remove from heat. Stir in powdered sugar and vanilla. Stir in water, 1 tablespoon at a time, until smooth and of desired consistency. About 1-1/4 cups glaze.

VARIATION: COCOA PEPPERMINT CHIFFON CAKE: Omit vanilla extract; add 1 to 1-1/2 teaspoons peppermint extract. Add red food color to VANILLA GLAZE for pink colored glaze. Garnish with crushed hard peppermint candy.

ChOcOlAtEtOwN SpEcIaL CaKe

Ingredients:

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

Directions:

1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans.

2. Stir together cocoa and water in small bowl until smooth. Beat shortening, sugar and vanilla in large bowl until fluffy. Add eggs; beat well. Stir together flour, baking soda and salt; add to shortening mixture alternately with buttermilk, beating until well blended. Add cocoa mixture; beat well. 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 ONE-BOWL BUTTERCREAM FROSTING. 8 to 10 servings.

* To Sour Milk: Use 4 teaspoons white vinegar plus milk to equal 1-1/3 cups.

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 small bowl. Add powdered sugar and cocoa alternately with milk; beat to spreading consistency (additional milk may be needed). Stir in vanilla. About 2 cups frosting.

ChOcOlAtE StRaWbErRy ChIfFoN SqUaReS

Ingredients:

• 1-1/2 cups cake flour
• 1-1/2 cups sugar, divided
• 1/2 cup HERSHEY'S Cocoa
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup buttermilk or sour milk*
• 1/2 cup vegetable oil
• 2 eggs, separated
• BERRY CREAM(recipe follows)
• Fresh strawberries

Directions:

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

2. Stir together flour, 1 cup sugar, cocoa, baking soda and salt in large bowl. Add buttermilk, oil and egg yolks; beat on medium speed of mixer until smooth. Using clean beaters, 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.

3. Bake 30 to 35 minutes or until top springs back when touched lightly. Cool in pan on wire rack. Just before serving, prepare BERRY CREAM; frost top of cake. Cut into squares; garnish with strawberries. Cover; refrigerate leftover dessert. 10 to 12 servings.

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

BERRY CREAM:

1. Place 1 cup sweetened sliced strawberries in blender conatainer or food processor bowl; puree and measure 1/2 cup.

2. Beat 1 cup (1/2 pt.) cold whipping cream in small bowl until stiff; gently fold in strawberry puree, 1 teaspoon vanilla extract and, if desired, 2 to 3 drops red food color.

ChOcOlAtE-LeMoN CaKe

Ingredients:

• 1-3/4 cups all-purpose flour
• 3/4 cup HERSHEY'S Cocoa
• 1 teaspoon baking soda
• 3/4 cup (1-1/2 sticks) butter or margarine, softened
• 1-1/2 cups granulated sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 1-1/2 cups buttermilk
• 2 jars (10 to 12-oz. each) lemon curd
• CHOCOLATE FROSTING(recipe follows)
• Sweetened whipped cream(optional)

Directions:

1. Heat oven to 350�F. Grease sides of two 9-inch round cake pans; line bottoms with wax paper.

2. Stir together flour; cocoa and baking soda; set aside. Beat butter and sugar in large bowl until fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Add flour mixture alternately with buttermilk, beating until combined. Pour batter into prepared pans.

3. Bake 23 to 28 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Prepare CHOCOLATE FROSTING.

4. Place 1 cake layer on serving plate. Spoon lemon curd into bowl; stir until smooth. Spread about 3/4 cup curd over top of layer; place remaining cake layer on top. Spread frosting on sides, making a rim about 1/4-inch high above top of cake. Spread remaining curd on top of cake. Garnish with whipped cream, if desired. Cover; refrigerate leftover cake. About 12 servings.

CHOCOLATE FROSTING

1-1/2 cups powdered sugar
1/3 cup HERSHEY�S Cocoa
1/4 cup (1/2 stick) butter or margarine, softened
1/2 teaspoon vanilla extract
2 to 3 tablespoons milk

Combine powdered sugar, cocoa, butter and vanilla in large bowl; beat until combined. Add milk, 1 tablespoon at a time, beating to desired consistency. About 1-1/4 cups frosting.

ChOcOlAtE ApPlE KuChEn

Ingredients:

• 1 package (16 oz.) hot roll mix
• 1 cup sugar
• 1 teaspoon ground cinnamon
• 1 cup hot water(120° to 130°F)
• 1/2 cup (1 stick) margarine, melted
• 2 eggs
• 2 teaspoons almond extract
• 2 cups (12-oz. pkg.) HERSHEY'S Semi-Sweet Chocolate Chips, divided
• 1 medium cooking apple, peeled, cored and chopped
• 1/2 cup slivered almonds
• APPLE GLAZE(recipe follows)
• 1 teaspoon shortening(do not use butter, margarine, spread or oil)

Directions:

1. Grease 12-cup fluted tube pan.

2. Mix together hot roll mix including yeast packet, sugar and cinnamon in large bowl until well combined. Stir in hot water, margarine, eggs and almond extract until well blended. Fold in 1-1/2 cup chocolate chips, apple and almonds. Spoon mixture into prepared pan. Cover with plastic wrap. Let rise in warm place (80° to 85°F.) 1 hour or until doubled in size. (The dough will not fill the pan.)

3. Heat oven to 350°F. Bake in center of oven 35 to 45 minutes or until golden brown. Remove from oven to wire rack; cool 10 minutes. Remove cake from pan; cool 10 minutes. Brush warm cake with APPLE GLAZE. Cool completely.

4. Place remaining 1/2 cup chips and shortening in small 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, just until chips are melted and mixture is smooth when stirred. Using fork, drizzle melted chips over cake. Cut into wedges to serve. About 10 servings.

APPLE GLAZE: Stir together 1/2 cup sugar, 1/4 cup apple juice and 1/4 teaspoon ground cinnamon. Cook over medium heat, stirring constantly, until mixture comes to a boil. Cook, uncovered, stirring constantly, 1 to 2 minutes, or until sugar is dissolved. Remove from heat; cool slightly.

ChOcOlAtE TrUfLe CaKe SuPrEmE

Ingredients:

• 1-1/4 cups (2-1/2 sticks) unsalted butter
• 3/4 cup HERSHEY'S Cocoa
• 1 cup plus 1 tablespoon sugar, divided
• 1 tablespoon all-purpose flour
• 2 teaspoons vanilla extract
• 4 eggs, separated
• 1 cup (1/2 pt.)cold whipping cream
• Chocolate curls(optional)

Directions:

1. Heat oven to 425°F. Grease bottom of 8-inch springform pan.

2. Melt butter in medium saucepan over low heat. Add cocoa and 1 cup sugar, stirring until well blended. Remove from heat; cool slightly. Stir in flour and vanilla. Add egg yolks, one at a time, beating well after each addition.

3. Beat egg whites with remaining 1 tablespoon sugar in medium bowl until soft peaks form; gradually fold into chocolate mixture. Spoon batter into prepared pan.

4. Bake 16 to 18 minutes or until edges are firm (center will be soft). Cool completely on wire rack (cake will sink slightly in center as it cools). Remove side of pan. Refrigerate cake at least 6 hours.

5. Beat whipping cream in small bowl until soft peaks form; spread over top of cake. Cut cake while cold, but let stand at room temperature 10 to 15 minutes before serving. Garnish with chocolate curls, if desired. 10 servings.

ChOcOlAtE SyRuP SwIrL CaKe

Ingredients:

• 1 cup (2 sticks) butter or margarine, softened
• 2 cups sugar
• 2 teaspoons vanilla extract
• 3 eggs
• 2-3/4 cups all-purpose flour
• 1-1/4 teaspoons baking soda, divided
• 1/2 teaspoon salt
• 1 cup buttermilk or sour milk*
• 1 cup HERSHEY'S Syrup
• 1 cup MOUNDS Sweetened Coconut Flakes(optional)

Directions:

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

2. Beat butter, sugar and vanilla in large bowl until fluffy. Add eggs; beat well. Stir together flour, l teaspoon baking soda and salt; add alternately with buttermilk to butter mixture, beating until well blended.

3. Measure 2 cups batter in small bowl; stir in syrup and remaining 1/4 teaspoon baking soda. Add coconut, if desired, to remaining batter; pour into prepared pan. Pour chocolate batter over vanilla batter in pan; do not mix.

4. Bake 60 to 70 minutes or until wooden pick inserted in center comes out clean. Cool l5 minutes; remove from pan to wire rack. Cool completely; glaze or frost as desired. 20 servings.

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

ChOcOlAtE StRaWbErRy WhIpPeD CrEaM CaKe

Ingredients:

• 3 eggs
• 1 cup sugar
• 1/3 cup water
• 1 teaspoon vanilla extract
• 3/4 cup all-purpose flour
• 1/4 cup HERSHEY'S SPECIAL DARK Cocoa or HERSHEY'S Cocoa
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• STRAWBERRY WHIPPED CREAM FILLING(recipe follows)
• ROYAL GLAZE(recipe follows)

Directions:

1. Heat oven to 375°F. Grease 15-1/2x10-1/2x1-inch jelly-roll pan. Line with wax paper; grease paper.

2. Beat eggs in medium bowl on high speed until very thick and cream colored, about 5 minutes; gradually beat in sugar. Stir in water and vanilla.

3. Combine flour, cocoa, baking powder and salt; gradually add to egg mixture, beating just until blended. Pour into prepared pan.

4. Bake 10 to 13 minutes until wooden pick inserted in center comes out clean. Immediately invert pan onto linen towel sprinkled with powdered sugar; carefully peel off wax paper. Invert onto wire rack covered with wax paper. Cool completely.

5. Prepare STRAWBERRY WHIPPED CREAM FILLING. Cut cake into 4 equal rectangles, 10x3-1/2 inches. Divide filling into thirds and spread evenly on 3 rectangles, leaving 1 plain rectangle for top. Cover and refrigerate until firm. To assemble, stack layers on top of each other with plain cake layer on top. Top with ROYAL GLAZE; refrigerate until ready to serve. Cover; refrigerate leftover cake. 8 servings.

STRAWBERRY WHIPPED CREAM FILLING: Rinse, hull and slice fresh strawberries to equal 1 cup. Puree strawberries with 1/4 cup HERSHEY'S Strawberry Syrup until liquid in food processor or blender. Sprinkle 1 envelope unflavored gelatin over mixture. Let stand until gelatin is softened, about 5 minutes; puree again for several seconds.

Pour into medium microwave-safe bowl; microwave at HIGH (100%) 30 seconds to 1 minute, until mixture is hot, not boiling, and gelatin is dissolved. Cool to room temperature. Beat 1 cup (1/2 pt.) cold whipping cream until stiff; fold in strawberry mixture.

ROYAL GLAZE: Place 2/3 cup HERSHEY'S Semi-Sweet Chocolate Chips and 1/4 cup whipping cream in small microwave-safe bowl. Microwave at HIGH 30 seconds to 1 minute until chips are melted and mixture is smooth when stirred. Cool slightly until thickened, 5 to 10 minutes.

ChOcOlAtE StRaWbErRy ShOrTcAkEs

Ingredients:

• 2 cups all-purpose biscuit baking mix
• 1/3 cup sugar
• 1/4 cup HERSHEY'S Cocoa
• 1/2 cup milk
• 1/4 cup (1/2 stick) butter or margarine, melted
• 1 cup HERSHEY'S Semi-Sweet Chocolate Chips
• 6 cups sliced strawberries*
• 2 cups sweetened whipped cream(recipe follows)
• 1/4 cup fresh blueberries(optional)

Directions:

1. Heat oven to 400°F. Whisk together baking mix, sugar and cocoa in large bowl, breaking up lumps to blend. Add milk and butter, stirring just until combined. Add chocolate chips, mixing to distribute evenly.

2. Divide dough into 8 equal portions. Place on ungreased cookie sheet, spacing 2 inches apart. Flatten each portion to about 3/4-inch thickness.

3. Bake 12 to 15 minutes until springy to the touch. Remove from baking sheet to wire rack. Cool slightly.

4. Place each shortcake on an individual plate. Spoon strawberries over shortcakes; top with whipped cream. Spoon additional berries over whipped cream and sprinkle with blueberries, if desired. 8 servings.

SWEETENED WHIPPED CREAM: Combine 1 cup (1/2 pt.) cold whipping cream, 2 tablespoons sugar and 1/2 teaspoon vanilla extract in medium bowl; beat until soft peaks form. About 2 cups whipped cream.

* Sliced strawberries may be sweetened, if desired, by adding 2 to 3 tablespoons sugar to berries while shortcakes are baking.

ChOcOlAtE SqUaReS WiTh NuTtY CaRaMeL SaUcE

Ingredients:

• 1 cup sugar
• 3/4 cup all-purpose flour
• 1/2 cup HERSHEY'S SPECIAL DARK Cocoa or HERSHEY'S Cocoa
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 3/4 cup vegetable oil
• 1/4 cup milk
• 3 eggs
• 1/2 teaspoon vanilla extract
• 1 bag (14 oz.) caramel candies
• 1/2 cup water
• 1 cup pecan pieces
• Sweetened whipped cream(optional)

Directions:

1. Heat oven to 350°F. Grease bottom only of 8-inch square baking pan.

2. Stir together sugar, flour, cocoa, baking powder and salt in medium bowl. Add oil, milk, eggs and vanilla; beat until smooth. Pour batter into prepared pan.

3. Bake 35 to 40 minutes or until wooden pick inserted in center comes out clean. Cool completely in pan on wire rack.

4. Remove wrappers from caramels. Combine caramels and water in small saucepan. Cook over low heat, stirring occasionally, until smooth and well blended. Stir in pecans; cool until thickened slightly. Cut cake into squares; serve with warm caramel nut sauce and sweetened whipped cream, if desired. 9 servings.

ChOcOlAtE SpIdEr WeB CaKe

Ingredients:

• 1-2/3 cups all-purpose flour
• 1-1/2 cups sugar
• 1/2 cup HERSHEY'S Cocoa
• 1-1/2 teaspoons baking soda
• 1 teaspoon salt
• 1/2 teaspoon baking powder
• 2 eggs
• 1/2 cup shortening
• 1-1/2 cups buttermilk or sour milk*
• 1 teaspoon vanilla extract
• ONE-BOWL BUTTERCREAM FROSTING(recipe follows)
• SPIDER WEB (recipe follows) or white decorating icing in tube or can

Directions:

1. Heat oven to 350°F. Thoroughly grease and flour two 9-inch round baking pans.

2. Combine dry ingredients in large bowl; add eggs, shortening, buttermilk and vanilla. Beat on low speed of mixer 1 minute, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. 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. Immediately pipe or drizzle SPIDER WEB in 4 or 5 concentric circles on top of cake. Using a knife or wooden pick, immediately draw 8 to 10 lines from center to edges of cake at regular intervals to form web. Garnish with a "spider", using a caramel, licorice and other candies. 12 servings

*To sour milk: Use 4-1/2 teaspoons white vinegar plus milk to equal 1-1/2 cups.

ONE-BOWL BUTTERCREAM FROSTING

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

Beat butter; add powdered sugar and cocoa alternately with milk, beating to spreading consistency. Stir in vanilla. About 2 cups frosting.

SPIDER WEB: Place 1/2 cup HERSHEY'S Premier White Chips and 1/2 teaspoon shortening (do not use butter, margarine, spread or oil) in small heavy seal-top plastic bag. Microwave at HIGH (100%) 45 seconds. Squeeze gently. If necessary, microwave an additional 10 to 15 seconds; squeeze until chips are melted. Make small diagonal cut in one bottom corner of bag; squeeze mixture onto cake as directed.

ChOcOlAtE SoUr CrEaM CaKe

Ingredients:

• 1-3/4 cups all-purpose flour
• 1-3/4 cups sugar
• 3/4 cup HERSHEY'S Cocoa
• 1-1/2 teaspoons baking soda
• 1 teaspoon salt
• 2/3 cup butter or margarine, softened
• 1 container (16 oz.) dairy sour cream
• 2 eggs
• 1 teaspoon vanilla extract
• FUDGE FROSTING(recipe follows)

Directions:

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

2. Stir together flour, sugar, cocoa, baking soda and salt in large bowl. Add butter, sour cream, eggs and vanilla; beat on medium speed of mixer 3 minutes. Pour batter into prepared pan.

3. Bake 40 to 45 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack. Frost with FUDGE FROSTING. 12 to 15 servings.

FUDGE FROSTING

3 tablespoons butter or margarine
1/3 cup HERSHEY'S Cocoa
1-1/3 cups powdered sugar
2 to 3 tablespoons milk
1/2 teaspoon vanilla extract

Melt butter in small saucepan over low heat. Add cocoa; cook, stirring constantly, just until mixture begins to boil. Pour mixture into medium bowl; cool completely. Add powdered sugar alternately with milk to cocoa mixture, beating to spreading consistency. Stir in vanilla. About 1 cup frosting.

ChOcOlAtE RaSpBeRrY PoUnD CaKe

Ingredients:

• 1 cup seedless black raspberry preserves, divided*
• 2 cups all-purpose flour
• 1-1/2 cups granulated sugar
• 3/4 cup HERSHEY'S Cocoa
• 1-1/2 teaspoons baking soda
• 1 teaspoon salt
• 2/3 cup butter or margarine, softened
• 1 container (16 oz.) dairy sour cream
• 2 eggs
• 1 teaspoon vanilla extract
• Powdered sugar
• RASPBERRY CREAM(recipe follows)

Directions:

1. Heat oven to 350°F. Grease and flour 12-cup fluted tube pan. Place 3/4 cup preserves in small microwave-safe bowl. Microwave at HIGH (100%) 30 to 45 seconds or until melted; cool.

2. Combine flour, granulated sugar, cocoa, baking soda and salt in large bowl. Add butter, sour cream, eggs, vanilla and melted preserves; beat on medium speed 3 to 4 minutes until well blended. Pour batter into prepared pan.

3. Bake 50 to 60 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pan to wire rack. Microwave remaining 1/4 cup preserves at HIGH 30 seconds or until melted; brush over warm cake. Cool completely.

4. At serving time, sprinkle powdered sugar over top. Fill cake cavity with RASPBERRY CREAM. About 12 servings.

* Red raspberry jam may be substituted.

RASPBERRY CREAM: Thaw 1 package (10 oz.) frozen red raspberries in light syrup. Puree in food processor or blender. Strain over bowl to remove seeds; discard seeds. Blend 3-1/2 cups (8 oz.) frozen non-dairy whipped topping, thawed, with raspberry puree. Stir in 2 tablespoons raspberry-flavored liqueur, if desired.

ChOcOlAtE OrAnGe MaRbLe ChIfFoN CaKe

Ingredients:

• 1/3 cup HERSHEY'S Cocoa
• 1/4 cup hot water
• 1-1/2 cups plus 3 tablespoons sugar, divided
• 2 tablespoons plus 1/2 cup vegetable oil, divided
• 2-1/4 cups all-purpose flour
• 3 teaspoons baking powder
• 1 teaspoon salt
• 3/4 cup cold water
• 7 egg yolks
• 1 cup (about 8) egg whites
• 1/2 teaspoon cream of tartar
• 1 tablespoon freshly grated orange peel
• ORANGE GLAZE(recipe follows)

Directions:

1. Remove top oven rack; move other rack to lowest position. Heat oven to 325°F.

2. Stir together cocoa and hot water in medium bowl; stir in 3 tablespoons sugar and 2 tablespoons oil; set aside. Stir together flour, remaining 1-1/2 cups sugar, baking powder and salt in large bowl; add cold water, remaining 1/2 cup oil and egg yolks; beat with spoon until smooth.

3. Beat egg whites and cream of tartar in another large bowl on high speed of mixer until stiff peaks form. Pour egg yolk mixture in a thin stream over beaten whites, gently folding just until blended. Remove 2 cups batter; add to chocolate mixture, gently folding in until well blended. Fold orange peel into remaining batter.

4. Spoon half of orange batter into ungreased 10-inch tube pan; drop half the chocolate batter on top by spoonfuls. Repeat layers of orange and chocolate batters. Gently swirl with knife for marbled effect, leaving definite orange and chocolate areas.

5. Bake 1 hour and 15 to 20 minutes or until top springs back when touched lightly. Immediately invert cake in pan onto heatproof funnel; cool completely. Remove cake from pan; invert onto serving plate. Prepare ORANGE GLAZE; spread over top of cake, allowing glaze to run down sides. Garnish as desired. 12 to 16 servings.

ORANGE GLAZE: Melt 1/3 cup butter or margarine in medium saucepan over low heat. Remove from heat; gradually add 2 cups powdered sugar, 2 to 3 tablespoons orange juice and 1/2 teaspoon freshly grated orange peel, beating with whisk until smooth and of desired consistency. About 1-1/2 cups glaze.

ChOcOlAtE NuGgEtS FlOwEr BaSkEt CaKe

Ingredients:

• 1 9-inch round cake layer, baked
• 1 container (16 oz.) vanilla frosting
• 1 package (13 oz.) HERSHEY'S NUGGETS
• 1 tube (4.25 oz.) green decorating icing
• Cake decorating icing flowers
• 1 tube (4.25 oz.) another color decorating icing

Directions:

1. Frost top and sides of cake. Remove wrappers from chocolate pieces.

2. Place chocolates, upright, flat sides on frosting, sides of chocolate touching around entire side of cake. To form basket on top of cake, place 1 chocolate, sideways, flat side on frosting, near edge. For second row, center 2 chocolates, flat sides on frosting, above first chocolate; complete third row with 3 chocolates.

3. Following directions on tube, pipe green stems and leaves, onto frosting, as if coming out of basket top; place icing flowers at stem ends. Pipe border with another color icing around top and bottom edge of cake. About 8 servings.