WiTcH's HaT ChOcOlAtE CuPcAkEs

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
• ORANGE CREAM FILLING(recipe follows)

Directions:

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

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

3. Bake 20 to 25 minutes or until wooden pick inserted in center comes out clean. Remove from pan to wire rack. Cool completely.

4. Prepare ORANGE CREAM FILLING. Cut 1-1/2-inch cone-shaped piece from center of each cupcake; reserve. Fill each cavity with scant tablespoon filling. Place reserved cake pieces on filling, pointed side up. Refrigerate before serving. 2-1/2 dozen cupcakes.

ORANGE CREAM FILLING

1/2 cup (1 stick) butter or margarine, softened
1 cup marshmallow creme
1-1/4 cups powdered sugar
1/2 to 1 teaspoon freshly grated orange peel
1/2 teaspoon vanilla extract
2 to 3 teaspoons orange juice
Red and yellow food color (optional)

1. Beat butter in small bowl; gradually beat in marshmallow creme. Add powdered sugar, orange peel and vanilla, beating until blended.

2. Gradually add orange juice and food color, if desired, beating to desired consistency. About 1-1/3 cups filling.

TrImTiMe ChOcOlAtE CaKe RoLl

Ingredients:

• 1/2 cup all-purpose flour
• 1/4 cup HERSHEY'S SPECIAL DARK Cocoa or HERSHEY'S Cocoa
• 1 teaspoon baking powder
• 4 eggs
• 1/3 cup sugar
• 1 teaspoon vanilla extract
• 2 cups (1 pt.) nonfat frozen yogurt (any flavor)slightly softened
• Powdered sugar(optional)

Directions:

1. Heat oven to 400°F. Spray 15-1/2x10-1/2x1-inch jelly-roll pan with vegetable cooking spray. Line with wax paper; spray again.

2. Sift together flour, cocoa and baking powder. Beat eggs, sugar and vanilla in small bowl until pale in color, about 5 minutes. Fold in cocoa mixture; spread batter into prepared pan.

3. Bake 5 to 7 minutes or until top springs back when touched lightly in center. Invert cake onto clean towel; remove wax paper. Roll up cake with towel from short side. Cool completely on wire rack.

4. Unroll cake; spread with frozen yogurt. Reroll cake without towel; press seam-side down. Cover; freeze until firm. Sprinkle top lightly with powdered sugar, if desired. Cover; freeze leftover cake roll. 12 servings.

StAr SpAnGlEd CoCoA BuNdT CaKe

Ingredients:

• 3/4 cup (1-1/2 sticks) butter or margarine, softened
• 1-2/3 cups sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 3/4 cup dairy sour cream
• 2 teaspoons baking soda
• 1 cup buttermilk or sour milk*
• 2 cups all-purpose flour
• 2/3 cup HERSHEY'S Cocoa
• 1/2 teaspoon salt
• Powdered sugar
• Fresh blueberries and strawberries
• Sweetened whipped cream(optional)

Directions:

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

2. Beat butter, sugar, eggs and vanilla in large bowl until fluffy; beat in sour cream. Stir baking soda into buttermilk; set aside. Stir together flour, cocoa and salt; add alternately with buttermilk mixture to butter mixture. Beat 2 minutes on medium speed of mixer. Pour batter into prepared pan.

3. Bake 45 to 50 minutes or until wooden pick inserted comes out clean. Cool 10 minutes; remove from pan to wire rack. Cool completely. Place cake on serving plate. Sift powdered sugar on top and sides of cake. Serve with blueberries, strawberries and whipped cream , if desired. 12 to 16 servings.

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

SpRiNg SuRpRiSe ChOcOlAtE CuPcAkEs

Ingredients:

• 1-1/4 cups all-purpose flour
• 1 cup sugar
• 1/3 cup HERSHEY'S Cocoa or HERSHEY'S SPECIAL DARK Cocoa
• 1/2 teaspoon baking soda
• 3/4 cup water
• 1/2 cup vegetable oil
• 1 egg
• 1 teaspoon vanilla extract
• SURPRISE FILLING(recipe follows)
• MOUNDS Sweetened Coconut Flakes(optional)

Directions:

1. Heat oven to 350°F. Place 18 paper liners (2-1/2 inches in diameter) in muffin pans.

2. Combine flour, sugar, cocoa, baking soda, water, oil, egg and vanilla in medium bowl; beat until smooth. Fill muffin cups 2/3 full with chocolate mixture. Prepare SURPRISE FILLING; spoon about 1 tablespoon filling onto top of chocolate batter in each cup.

3. Bake 25 to 30 minutes or until wooden pick inserted in center comes out clean. Remove from pans to wire rack; cool completely. Garnish with additional coconut, if desired. 1-1/2 dozen cupcakes.

SURPRISE FILLING: Beat 1 package (8 oz.) softened cream cheese, 1/3 cup sugar and 1 egg in medium bowl; stir in 1/2 cup MOUNDS Sweetened Coconut Flakes. Stir in few drops food color, if desired.

SpOoKtAcUlAr ChOcOlAtE CuPcAkEs

Ingredients:

• 2 cups all-purpose flour
• 2 cups sugar
• 3/4 cup HERSHEY'S Cocoa
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1/2 teaspoon baking powder
• 3/4 cup shortening
• 3/4 cup buttermilk or sour milk*
• 3/4 cup water
• 2 eggs
• 1 teaspoon vanilla extract
• PEANUT BUTTER CREAM FILLING(recipe follows)
• Assorted candies(optional)

Directions:

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

2. Stir together dry ingredients in large bowl. Add shortening, buttermilk, water, eggs and vanilla. Beat on low speed of electric mixer 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally.

3. Fill muffin cups 1/2 full with batter. Bake 20 minutes or until wooden pick inserted in center comes out clean. Remove from pan to wire rack. Cool completely.

4. Prepare PEANUT BUTTER CREAM FILLING; place into pastry bag fitted with large star tip. Insert tip into center of cupcakes; pipe filling into cake. Remove tip from cake; garnish top with swirl of filling. Decorate with candies, if desired. Cover; refrigerate leftover cupcakes. About 3 dozen cupcakes.

* To sour milk: Use 2-1/4 teaspoons white vinegar plus milk to equal 3/4 cup.

PEANUT BUTTER CREAM FILLING

2 packages (3 oz. each) cream cheese, softened
2/3 cup REESE'S Creamy Peanut Butter
1/4 cup milk
1 teaspoon vanilla extract
3 cups powdered sugar

Beat cream cheese and peanut butter in large bowl until blended. Add milk and vanilla; beat well. Gradually add powdered sugar, beating until smooth. Add additional milk, 1 teaspoon at a time, if necessary, until desired consistency. About 2-3/4 cups filling.

SpEcIaL DaRk PiCnIc CaKe

Ingredients:

• 1 cup HERSHEY'S SPECIAL DARK Chocolate Chips
• 1/4 cup (1/2 stick) butter or margarine
• 1-1/3 cups boiling water
• 2-1/3 cups all-purpose flour
• 1-1/4 cups sugar
• 1/2 cup dairy sour cream
• 2 eggs
• 2 teaspoons baking soda
• 1 teaspoon salt
• 1 teaspoon vanilla extract
• SPECIAL DARK FROSTING(recipe follows)

Directions:

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

2. Combine chocolate chips, butter and water in large mixer bowl; stir with spoon until chocolate is melted and mixture is blended. Gradually add flour, sugar, sour cream, eggs, baking soda, salt and vanilla; beat on low speed of electric mixer until smooth. Pour batter into prepared pan.

3. Bake 35 to 40 minutes or until wooden pick inserted in center of cake comes out clean. Cool completely in pan on wire rack. Frost with SPECIAL DARK FROSTING. 12 to 15 servings.

SPECIAL DARK FROSTING

1/4 cup (1/2 stick) butter or margarine
1 cup HERSHEY'S SPECIAL DARK Chocolate Chips
1-1/2 cups powdered sugar
1/4 cup milk
1/2 teaspoon vanilla extract

Place butter and chocolate chips in medium microwave-safe bowl. Microwave at HIGH (100%) 1 minute; stir. If necessary, microwave at HIGH 15 seconds at a time, stirring after each heating, until chips are melted and mixture is smooth when stirred. Gradually beat in powdered sugar, milk and vanilla, beating until smooth. If necessary, refrigerate 5 to 10 minutes or until of desired spreading consistency. About 1-2/3 cups frosting.

VARIATION: For a stronger chocolate flavored cake, decrease flour to 2 cups and add 1/3 cup HERSHEY'S Cocoa.

RiCh ChOcOlAtE MiNi-CaKeS

Ingredients:

• 2/3 cup all-purpose flour
• 1/2 cup sugar
• 3 tablespoons HERSHEY'S Cocoa
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup water
• 3 tablespoons vegetable oil
• 1 teaspoon vanilla extract
• CHOCOLATE GLAZE(recipe follows)
• WHITE DRIZZLE(recipe follows)

Directions:

1. Heat oven to 350°F. Lightly grease small muffin cups (1-3/4 inches in diameter).

2. Stir together flour, sugar, cocoa, baking powder, baking soda and salt. Add water, oil and vanilla; stir or whisk until batter is smooth and well blended. (Batter will be thin.) Spoon batter into prepared cups, filling each 2/3 full.

3. Bake 12 to 14 minutes or until top springs back when touched lightly in center. Cool in pan on wire rack 3 minutes. Remove from pan to wire rack. Cool completely.

4. Prepare CHOCOLATE GLAZE; dip rounded portion of cakes into glaze or spread glaze on tops. Place on wax-paper-covered tray; refrigerate 10 minutes to set glaze. Prepare WHITE DRIZZLE; drizzle onto mini-cakes. About 2 dozen mini-cakes.

CHOCOLATE GLAZE: Melt 2 tablespoons butter or margarine in small saucepan over low heat; add 2 tablespoons HERSHEY'S Cocoa and 2 tablespoons water. Cook, stirring constantly, until smooth and slightly thickened; do not boil. Remove from heat; cool slightly. Gradually add 1 cup powdered sugar and 1/2 teaspoon vanilla extract, beating with whisk until smooth and slightly thickened. About 3/4 cup glaze.

WHITE DRIZZLE: Microwave 1/2 cup HERSHEY'S Premier White Chips and 1 tablespoon shortening (do not use butter, margarine, spread or oil) in small microwave-safe bowl at HIGH (100%) 30 seconds; stir until smooth. If necessary, microwave an additional 15 seconds or just until chips are melted and smooth when stirred.

RhApSoDy ChOcOlAtE CaKe

Ingredients:

• 1 HERSHEY'S SPECIAL DARK Bar, HERSHEY'S Milk Chocolate Bar, SYMPHONY Milk Chocolate Bar, or HERSHEY'S SYMPHONY Milk Chocolate Bar With Almonds & Toffee Chips (6 oz.), 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
• VANILLA GLAZE(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 boiling water until chocolate is melted.

3. Stir together flour, sugar, cocoa, baking soda and salt in large bowl; gradually add chocolate mixture, beating until thoroughly blended. Add eggs, sour cream and vanilla; blend well. Pour batter into prepared pan.

4. Bake 55 to 60 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pan to wire rack. Cool completely. Drizzle VANILLA GLAZE over cake. 10 to 12 servings.

VANILLA GLAZE: Place 1/4 cup (1/2 stick) butter or margarine in medium microwave-safe bowl. Microwave at HIGH (100%) 30 seconds or until melted. Gradually stir in 2 cups powdered sugar, 2 to 3 tablespoons hot water and 1 teaspoon vanilla extract; beat with whisk until smooth and slightly thickened. About 1-1/4 cups glaze.

PeAnUt-CrEaM FrOsTeD CoCoA CaKe

Ingredients:

• 1/2 cup HERSHEY'S Cocoa
• 1/2 cup (1 stick) butter or margarine
• 1/2 cup shortening
• 1 cup water
• 1-3/4 cups all-purpose flour
• 2 cups sugar
• 1 teaspoon baking soda
• 1/2 cup buttermilk
• 2 eggs
• 1 teaspoon vanilla extract
• PEANUT BUTTER CREAM(recipe follows)
• CHOCOLATE GLAZE(recipe follows)

Directions:

1. Heat oven to 350�F. Line two 9-inch round baking pans with wax paper; grease and flour wax paper.

2. Combine first 4 ingredients in saucepan; bring to boil over medium heat, stirring often. Remove from heat. Combine flour, sugar and baking soda in large bowl. Stir in cocoa mixture until blended. Beat in buttermilk, eggs and vanilla until blended. Pour into pans.

3. Bake 22 to 25 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.

4. Spread half of PEANUT BUTTER CREAM between layers; spread remaining cream on top of cake. Refrigerate 30 minutes. Drizzle
with COCOA GLAZE. Store covered in refrigerator. 12 servings.

PEANUT BUTTER CREAM: Combine 1/2 cup whipping cream and 1 package (10 oz.) REESE'S Peanut Butter Chips in small saucepan. Cook over low heat, stirring constantly, until chips melt and mixture is smooth. Cool to room temperature.

Beat 1-1/2 cups whipping cream until stiff. Stir one-third into peanut butter mixture. Fold in remaining whipped cream. 3-1/2 cups.

COCOA GLAZE: Melt 2 tablespoons butter or margarine in microwave; add 2 tablespoons HERSHEY'S Cocoa and 2 tablespoons water, stirring constantly, until thickened. Gradually add 1/2 cup powdered sugar, beating with whisk until smooth. Stir in 1/4 teaspoon vanilla. Drizzle over top of cake, allowing some to run down sides.

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.