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.
Dandy Cake
Ingredients:
1 cup water
1 cup (2 sticks) butter or margarine
1/3 cup HERSHEY'S Cocoa
2 cups all-purpose flour
2 cups sugar
1 teaspoon baking soda
1/2 teaspoon salt
3 eggs
3/4 cup dairy sour cream
3/4 cup REESE'S Creamy Peanut Butter
CHOCOLATE TOPPING(recipe follows)
Directions:
1. Heat oven to 350°F. Grease and flour 15-1/2x10-1/2x1-inch jelly roll pan.
2. Combine water, butter and cocoa in small saucepan. Cook over medium heat, stirring
occasionally, until mixture boils; boil and stir 1 minute. Remove from heat; set aside.
3. Stir together flour, sugar, baking soda and salt in large bowl. Add eggs and sour cream; beat until
well blended. Add cocoa mixture; beat just until blended (batter will be thin). Pour into prepared
pan.
4. Bake 25 to 30 minutes or until wooden pick inserted in center comes out clean. Do not remove
cake from pan; spread peanut butter over warm cake. Cool completely in pan on wire rack. Prepare
CHOCOLATE TOPPING; carefully spread over top, covering peanut butter. Allow topping to set;
cut into squares. 20 to 24 servings.
CHOCOLATE TOPPING: Place 2 cups (12-oz. pkg.) HERSHEY'S Semi-Sweet Chocolate Chips
and 2 tablespoons shortening (do not use butter, margarine, spread or oil) in small microwave-safe
bowl. Microwave at HIGH (100%) 1-1/2 minutes; stir. If necessary, microwave at HIGH an
additional 15 seconds at a time, stirring after each heating, just until chips are melted when stirred.
Deep Dark Chocolate Cake
Ingredients:
2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup HERSHEY'S Cocoa or HERSHEY'S SPECIAL DARK Cocoa
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
ONE-BOWL BUTTERCREAM FROSTING(recipe follows)
Directions:
1. Heat oven to 350°F. Grease and flour two 9-inch round pans or one 13x9x2-inch baking pan.
2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs,
milk, oil and vanilla; beat on medium speed of electric mixer 2 minutes. Stir in boiling water (batter
will be thin). Pour batter into prepared pans.
3. Bake 30 to 35 minutes for round pans, 35 to 40 minutes for rectangular pan or until wooden pick
inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool
completely. (Cake may be left in rectangular pan, if desired.) Frost with ONE-BOWL
BUTTERCREAM FROSTING. 8 to 10 servings.
ONE-BOWL BUTTERCREAM FROSTING
6 tablespoons butter or margarine, softened
2-2/3 cups powdered sugar
1/2 cup HERSHEY'S Cocoa or HERSHEY'S Dutch Processed Cocoa
1/3 cup milk
1 teaspoon vanilla extract
Beat butter in medium bowl. Add powdered sugar and cocoa alternately with milk, beating to
spreading consistency (additional milk may be needed). Stir in vanilla. About 2 cups frosting.
HIGH ALTITUDE DIRECTIONS (Cake):
-- Decrease sugar to 1-3/4 cups
-- Increase flour to 1-3/4 cups plus 2 tablespoons
-- Decrease baking powder to 1-1/4 teaspoons
-- Decrease baking soda to 1-1/4 teaspoons
-- Increase milk to 1 cup plus 2 tablespoons
-- Bake at 375°F, 30 to 35 minutes for both pan sizes
German Chocolate Cake
Ingredients:
1/4 cup HERSHEY'S Cocoa
1/2 cup boiling water
1 cup plus 3 tablespoons butter or margarine, softened
2-1/4 cups sugar
1 teaspoon vanilla extract
4 eggs
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk or sour milk*
Directions:
1. Heat oven to 350°F. Grease and flour three 9-inch round baking pans.
2. Stir together cocoa and water in small bowl until smooth; set aside. Beat butter, sugar and vanilla
in large bowl until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir
together flour, baking soda and salt; add to butter mixture alternately with chocolate mixture and
buttermilk, beating just enough to blend. Pour batter into prepared pans.
3. Bake 25 to 30 minutes or until top springs back when touched lightly. Cool 5 minutes; remove
from pans to wire racks. Cool completely. Prepare COCONUT PECAN FROSTING; spread
between layers and over top. 10 to 12 servings.
* To sour milk: Use 1 tablespoon white vinegar plus milk to equal 1 cup.
COCONUT PECAN FROSTING
1 can (14 oz.) sweetened condensed milk (not evaporated milk)
3 egg yolks, slightly beaten
1/2 cup (1 stick) butter or margarine
1 teaspoon vanilla extract
1-1/3 cups MOUNDS Sweetened Coconut Flakes
1 cup chopped pecans
Stir together sweetened condensed milk, egg yolks and butter in medium saucepan. Cook over low
heat, stirring constantly, until mixture is thickened and bubbly. Remove from heat; stir in vanilla,
coconut and pecans. Cool to room temperature. About 2-2/3 cups frosting.
Heritage Chocolate Cake
Ingredients:
2/3 cup butter or margarine, softened
1-3/4 cups sugar
3 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 cup HERSHEY'S Cocoa
1 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1-1/2 cups buttermilk or sour milk*
• CHOCOLATE FUDGE FROSTING(recipe follows)
Directions:
1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans.
2. Beat butter, sugar, eggs and vanilla in large bowl until fluffy. Combine flour, cocoa, baking
powder, baking soda and salt; add alternately with buttermilk to butter mixture, beating just until smooth. Pour batter into prepared pans.
3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes;
remove from pans to wire racks. Cool completely. Frost with CHOCOLATE FUDGE FROSTING.
8 to 10 servings.
* To sour milk: Use 4-1/2 teaspoons white vinegar plus milk to equal 1-1/2 cups.
CHOCOLATE FUDGE FROSTING
1/3 cup butter or margarine
1/3 cup HERSHEY'S Cocoa
2-2/3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract
1. Melt butter in small saucepan over low heat; add cocoa, stirring constantly until smooth and slightly thickened. Remove from heat; pour into medium bowl. Cool until very thick (about 40 minutes).
2. Add powdered sugar alternately with milk and vanilla, beating to spreading consistency. About 2 cups frosting.
Posted By: jglass
May 3 # 7 of 23
HERSHEY'S Firecracker Cake
Ingredients:
4 eggs, separated
1/2 cup plus 1/3 cup granulated sugar, divided
1 teaspoon vanilla extract
1/2 cup all-purpose flour
1/3 cup HERSHEY'S Cocoa
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
1/3 cup water
Powdered sugar
1 cup cherry pie filling
1 tub (8 oz.) frozen whipped topping, thawed and divided
HERSHEY'S KISSES Brand Milk Chocolate, HERSHEY'S HUGS Brand Chocolates, HERSHEY'S MINIATURES Chocolate Bars, HERSHEY'S NUGGETS Cookies 'N' Cream Candies
Blueberries, raspberries, halved strawberries
1 TWIZZLERS Strawberry Twists
Directions:
1. Heat oven to 375 F. Line 15-1/2x10-1/2x1-inch jelly-roll pan with foil; generously grease foil.
2. Beat egg whites in large bowl until foamy; gradually add 1/2 cup granulated sugar, beating until
stiff peaks form.
3. Beat egg yolks and vanilla in small bowl on high speed of mixer for about 3 minutes. Gradually
add remaining 1/3 cup granulated sugar; continue beating 2 minutes. Combine flour, cocoa, baking
powder, baking soda and salt; add to egg yolk mixture alternately with water on low speed, beating
just until batter is smooth.
4. Fold chocolate mixture gradually into egg whites; spread evenly in prepared pan.
5. Bake 12 to 15 minutes or until top springs back when touched lightly in center. Immediately
loosen cake from edges of pan;invert on towel sprinkled with powdered sugr. Carefully remove foil.
Immediately roll cake in towel, starting from narrow end; place on wire rack to cool.
6. Unroll cake; remove towel. Spread with pie filling and 1-1/2 cups whipped topping; reroll cake.
Frost cake with remaining whipped topping. Place candies and fruit on frosted cake so that they
form stripes around the cake. Add strawberry twist for "wick". Refrigerate until serving time.
Serves 8 to 10.
HERSHEY'S "PERFECTLY CHOCOLATE" Chocolate Cake
Ingredients:
2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup HERSHEY'S Cocoa
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
"PERFECTLY CHOCOLATE" CHOCOLATE FROSTING(recipe follows)
Directions:
1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans.
2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs,
milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be
thin). Pour batter into prepared pans.
3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes;
remove from pans to wire racks. Cool completely. Frost with "PERFECTLY CHOCOLATE"
CHOCOLATE FROSTING. 10 to 12 servings.
VARIATIONS:
ONE-PAN CAKE: Grease and flour 13x9x2-inch baking pan. Heat oven to 350° F. Pour batter into
prepared pan. Bake 35 to 40 minutes. Cool completely. Frost.
THREE LAYER CAKE: Grease and flour three 8-inch round baking pans. Heat oven to 350°F.
Pour batter into prepared pans. Bake 30 to 35 minutes. Cool 10 minutes; remove from pans to wire
racks. Cool completely. Frost.
BUNDT CAKE: Grease and flour 12-cup Bundt pan. Heat oven to 350°F. Pour batter into prepared
pan. Bake 50 to 55 minutes. Cool 15 minutes; remove from pan to wire rack. Cool completely.
Frost.
CUPCAKES: Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Heat oven to
350°F. Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. Frost. About 30
cupcakes.
"PERFECTLY CHOCOLATE" CHOCOLATE FROSTING
1 stick (1/2 cup) butter or margarine
2/3 cup HERSHEY'S Cocoa
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract
Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading
consistency. Add small amount additional milk, if needed. Stir in vanilla. About 2 cups frosting.
HERSHEY'S Red Velvet Cake
Ingredients:
1/2 cup (1 stick) butter or margarine, softened
1-1/2 cups sugar
2 eggs
1 teaspoon vanilla extract
1 cup buttermilk or sour milk*
2 tablespoons (one 1-oz. bottle) red food color
2 cups all-purpose flour
1/3 cup HERSHEY'S Cocoa
1 teaspoon salt
1-1/2 teaspoons baking soda
1 tablespoon white vinegar
1 can (16-oz. can) ready-to-spread vanilla frosting
HERSHEY'S MINI CHIPS Semi-Sweet Chocolate Chips or HERSHEY'S Milk Chocolate Chips(optional)
Directions:
1. Heat oven to 350°F. Grease and flour 13x9-inch baking pan.**
2. Beat butter and sugar in large bowl; add eggs and vanilla, beating well. Stir together buttermilk
and food color. Stir together flour, cocoa and salt; add alternately to butter mixture with buttermilk
mixture, mixing well. Stir in baking soda and vinegar. Pour into prepared pan.
3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool completely
in pan on wire rack. Frost; garnish with chocolate chips, if desired. About 15 servings.
* To sour milk: Use 1 tablespoon white vinegar plus milk to equal 1 cup.
VARIATION: For heart shapes: Using open-topped heart-shaped cookie cutter (at least 1-1/2
inches deep and 3-inches wide), cut cake into 12 hearts. Frost and decorate as directed.
**Cake can also be baked in two greased and floured 9-inch round baking pans. Bake at 350 F. for
30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove
from pans. Cool completely. Frost as desired.
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.
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.
Posted By: jglass
May 3 # 8 of 23
CANDIES & SNACKS
Cashew Macadamia Crunch
Ingredients:
2 cups (11.5-oz. pkg.) HERSHEY'S Milk Chocolate Chips
3/4 cup coarsely chopped salted or unsalted cashews
3/4 cup coarsely chopped salted or unsalted macadamia nuts
1/2 cup (1 stick) butter, softened
1/2 cup sugar
2 tablespoons light corn syrup
Directions:
1. Line 9-inch square pan with foil, extending foil over edges of pan; butter foil. Cover bottom of
prepared pan with chocolate chips.
2. Combine cashews, macadamia nuts, butter, sugar and corn syrup in large heavy skillet; cook over
low heat, stirring constantly, until butter is melted and sugar is dissolved. Increase heat to medium;
cook, stirring constantly, until mixture begins to cling together and turns golden brown.
3. Pour mixture over chocolate chips in pan, spreading evenly. Cool. refrigerate until chocolate is
firm. Remove from pan; peel off foil. Break into pieces. Store tightly covered in cool, dry place.
About 1-1/2 pounds candy.
Chocolate & Butterscotch Fudge
Ingredients:
1 cup HERSHEY'S Butterscotch Chips
1 can (14 oz.) sweetened condensed milk (not evaporated milk)
2 cups (12-oz. pkg.) HERSHEY'S Semi-Sweet Chocolate Chips
1 teaspoon vanilla extract
1/2 cup chopped walnuts
Directions:
1. Line 8-inch square pan with foil.
2. Place butterscotch chips and 1/3 cup sweetened condensed milk in small microwave-safe bowl;
set aside.
3. Place chocolate chips, remaining sweetened condensed milk and vanilla in medium microwave-
safe bowl. Microwave at HIGH (100%) 1 minute; stir until chips are melted. Stir in walnuts. Spread
evenly into prepared pan.
4. Microwave butterscotch chip mixture at HIGH 45 seconds; stir until chips are melted. Spread
evenly over chocolate layer. Refrigerate until firm. Remove from pan; place on cutting board. Peel
off foil; cut into squares. Store tightly covered in refrigerator. About 4 dozen pieces or 2 pounds.
NOTE: For best results, do not double this recipe.
Chocolate & Peanut Butter Truffles
Ingredients:
3/4 cup (1-1/2 sticks) butter (no substitutes)
1 cup REESE'S Peanut Butter Chips
1/2 cup HERSHEY'S Cocoa
1 can (14 oz.) sweetened condensed milk (not evaporated milk)
1 tablespoon vanilla extract
HERSHEY'S Cocoa or finely chopped nuts or graham cracker crumbs
Directions:
1. Melt butter and peanut butter chips in large saucepan over very low heat, stirring often. Add
cocoa; stir until smooth. Stir in sweetened condensed milk; stir constantly about 4 minutes or until
mixture is thick and glossy. Remove from heat; stir in vanilla.
2. Refrigerate 2 hours or until firm enough to handle. Shape into 1-inch balls; roll in cocoa, nuts or
graham cracker crumbs. Refrigerate until firm, about 1 hour. Store, covered, in refrigerator. About
3-1/2 dozen candies
Chocolate Covered Strawberries
Ingredients:
2 cups (12-oz. pkg.) HERSHEY'S Semi-Sweet Chocolate Chips
2 tablespoons shortening(do not use butter, margarine, spread or oil)*
Fresh strawberries, with stems, rinsed and patted dry
Directions:
1. Cover tray with wax paper.
2. Place chocolate chips and shortening in medium microwave-safe bowl. Microwave at HIGH
(100%) 1-1/2 minutes or just until chips are melted and mixture is smooth when stirred; cool
slightly.
3. Holding strawberry by top, dip 2/3 of each berry into chocolate mixture; shake gently to remove
excess. Place on prepared tray.
4. Refrigerate until coating is firm, about 30 minutes. Store, covered, in refrigerator. Coats about 5
dozen small strawberries. (About 1 cup coating)
*Butter, margarine and spreads contain water which may prevent chocolate from melting properly;
oil may prevent chocolate from forming a coating.
Directions:
1. Line 8-inch square pan with foil.
2. Combine chocolate chips, sweetened condensed milk, vanilla and salt in heavy saucepan. Cook
over low heat, stirring constantly, until chips are melted and mixture is smooth. Remove from heat.
Add peanut butter chips; stir quickly just to distribute chips throughout mixture. Spread evenly into
prepared pan.
3. Refrigerate 2 hours or until firm. Remove from pan; peel off foil. Cut into squares. Store tightly
covered in refrigerator. 3 dozen pieces or about 2 pounds.
NOTE: For best results, do not double this recipe.
Chocolate Truffles
Ingredients:
3/4 cup (1-1/2 sticks) butter
3/4 cup HERSHEY'S Cocoa
1 can (14 oz.) sweetened condensed milk (not evaporated milk)
1 tablespoon vanilla extract
Cocoa or powdered sugar
Directions:
Melt butter in heavy saucepan over low heat. Add cocoa; stir until smooth. Add sweetened
condensed milk; cook and stir constantly until mixture is thick, smooth and glossy, about 4 minutes.
Remove from heat; stir in vanilla. Cover; refrigerate 3 to 4 hours or until firm. Shape into 1-1/4-
inch balls; roll in cocoa or powdered sugar. Refrigerate until firm, 1 to 2 hours. Store, covered, in
refrigerator. About 2-1/2 dozen candies.
VARIATIONS:
NUT TRUFFLES: Add 3/4 cup coarsely chopped toasted pecans to chocolate mixture when adding
vanilla. (To toast pecans: Heat oven to 375°F. Spread 3/4 cup pecan halves or pieces in single layer
in ungreased shallow baking pan. Bake 5 to 7 minutes, stirring occasionally, about 5 to 7 minutes.
Cool before chopping.
RUM NUT TRUFFLES: Decrease vanilla to 1 teaspoon. Stir in 2 to 3 tablespoons rum OR 1
teaspoon rum extract and nuts.
ESPRESSO TRUFFLES: Decrease vanilla to 1 teaspoon. Stir in 1-1/4 teaspoons powdered instant
espresso or instant coffee when adding vanilla. Roll balls in cocoa or chopped nuts.
NUT-COATED TRUFFLES: Roll balls in chopped nuts.
Posted By: jglass
May 3 # 9 of 23
Creamy Double Decker Fudge
Ingredients:
1 cup REESE'S Peanut Butter Chips
1 can (14 oz.) sweetened condensed milk (not evaporated milk), divided
1 teaspoon vanilla extract, divided
1 cup HERSHEY'S Semi-Sweet Chocolate Chips
Directions:
1. Line 8-inch square pan with foil.
2. Place peanut butter chips and 2/3 cup sweetened condensed milk in small microwave-safe bowl.
Microwave at HIGH (100%) 1 to 1-1/2 minutes, stirring after 1 minute, until chips are melted and
mixture is smooth when stirred. Stir in 1/2 teaspoon vanilla; spread evenly into prepared pan.
3. Place remaining sweetened condensed milk and chocolate chips in another small microwave-safe
bowl; repeat above microwave procedure. Stir in remaining 1/2 teaspoon vanilla; spread evenly
over peanut butter layer.
4. Cover; refrigerate until firm. Remove from pan; place on cutting board. Peel off foil. Cut into
squares. Store tightly covered in refrigerator. About 4 dozen pieces or 1-1/2 pounds.
NOTE: For best results, do not double this recipe
Deep Dark Fudge
Ingredients:
1-1/2 cups sugar
1 jar (7 oz.) marshmallow creme
1 can (5 oz.) evaporated milk(about 2/3 cup)
1/4 cup (1/2 stick) butter or margarine
2 cups (12-oz. pkg.) HERSHEY'S SPECIAL DARK Chocolate Chips
1/2 teaspoon vanilla extract
Directions:
1. Line 8- or 9-inch square pan with foil. Butter foil; set aside.
2. Combine sugar, marshmallow creme, evaporated milk and butter in heavy medium saucepan.
Cook over medium heat, stirring constantly, to a full boil. Boil, stirring constantly, 5 minutes.
Remove from heat; add chocolate chips and vanilla. Stir just until chips are melted; pour into
prepared pan. Refrigerate 1 hour or until firm. Cut into squares. Store tightly covered in a cool, dry
place. About 2-1/4 pounds fudge.
Fudgey Chocolate Truffles
Ingredients:
3/4 cup (1-1/2 sticks) butter
3/4 cup HERSHEY'S Cocoa
1 can (14 oz.) sweetened condensed milk (not evaporated milk)
2 to 3 tablespoons rum or 1 teaspoon rum extract
3/4 cup finely chopped nuts
Additional chopped nuts or cocoa
Directions:
1. Melt butter in heavy 2-quart saucepan over low heat. Add 3/4 cup cocoa; stir until smooth. Add
sweetened condensed milk; stir constantly until mixture is thick, smooth and glossy, about 5
minutes.
2. Remove from heat; stir in rum and finely chopped nuts, if desired. Pour mixture into flat pan.
Refrigerate until firm, about 4 hours.
3. Shape into 1-1/4-inch balls; roll in nuts or cocoa. Refrigerate until firm, about 2 hours. Store,
covered, in refrigerator. About 3 dozen.
Jingle Bells Chocolate Pretzels
Ingredients:
1 cup HERSHEY'S Semi-Sweet Chocolate Chips
1 cup HERSHEY'S Premier White Chips, divided
1 tablespoon plus 1/2 teaspoon shortening(do not use butter, margarine, spread or oil), divided
About 24 salted or unsalted pretzels (3x2 inches)
Directions:
1. Cover tray or cookie sheet with wax paper.
2. Place chocolate chips, 2/3 cup white chips and 1 tablespoon shortening in medium microwave-
safe bowl. Microwave at HIGH (100%)1 minute; stir. Microwave at HIGH an additional 1 to 2
minutes, stirring every 30 seconds, until chips are melted when stirred.
3. Using fork, dip each pretzel into chocolate mixture; tap fork on side of bowl to remove excess
chocolate. Place coated pretzels on prepared tray.
4. Place remaining 1/3 cup white chips and remaining 1/2 teaspoon shortening in small microwave-
safe bowl. Microwave at HIGH 15 to 30 seconds or until chips are melted when stirred. Using tines
of fork, drizzle chip mixture across pretzels. Refrigerate until coating is set. Store in airtight
container in cool, dry place. About 2 dozen coated pretzels.
VARIATION:
WHITE DIPPED PRETZELS: Cover tray with wax paper. Place 2 cups (12-oz. pkg.) HERSHEY'S
Premier White Chips and 2 tablespoons shortening (do not use butter, margarine, spread or oil) in
medium microwave-safe bowl. Microwave at HIGH 1 to 2 minutes or until chips are melted when
stirred. Dip pretzels as directed above. Place 1/4 cup HERSHEY'S Semi-Sweet Chocolate Chips
and 1/4 teaspoon shortening (do not use butter, margarine, spread or oil) in small microwave-safe
bowl. Microwave at HIGH 30 seconds to 1 minute or until chips are melted when stirred. Drizzle
melted chocolate across pretzels, using tines of fork. Refrigerate and store as directed above.
Posted By: jglass
May 3 # 10 of 23
No-Bake Butterscotch Haystacks
Ingredients:
1 cup HERSHEY'S Butterscotch Chips
1/2 cup REESE'S Peanut Butter Chips
1 tablespoon shortening(do not use butter, margarine, spread or oil)
1-1/2 cups (3-oz. can) chow mein noodles, coarsely broken
Directions:
1. Line tray with wax paper. Place butterscotch chips, peanut butter chips and shortening in medium
microwave-safe bowl.
2. 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.
3. Immediately add chow mein noodles; stir to coat. Drop mixture by heaping teaspoons onto
prepared tray or into paper candy cups; let stand until firm. If necessary, cover and refrigerate until
firm. Store in tightly covered container in refrigerator. Yields about 2 dozen candies.
VARIATION:
CHOCOLATE HAYSTACKS: Substitute 1 cup HERSHEY'S Semi-Sweet Chocolate Chips or
HERSHEY'S Milk Chocolate Chips for butterscotch chips. Proceed as directed above with peanut
butter chips, shortening and chow mein noodles.
Peanut Butter and Milk Chocolate Chip Mudd Balls
Ingredients:
1 cup HERSHEY'S Milk Chocolate Chips, divided
1 cup REESE'S Peanut Butter Chips, divided
1/2 teaspoon shortening(do not use butter, margarine, spread or oil)
Directions:
1. Stir together milk chocolate chips and peanut butter chips. Coarsely chop 1-1/3 cups chip mixture
in food processor or by hand; place in medium bowl.
2. Place remaining 2/3 cup chip mixture and shortening in small microwave-safe bowl. Microwave
at HIGH (100%) 45 seconds; stir. If necessary, microwave at HIGH an additional 15 seconds at a
time, stirring after each heating, until chips are melted and mixture is smooth.
3. Pour melted chocolate mixture over chopped chips; stir to coat evenly. With hands, form mixture
into 1-inch balls. Place in small candy cups, if desired. Store in cool, dry place. About 20 candies.
Rich Cocoa Fudge
Ingredients:
3 cups sugar
2/3 cup HERSHEY'S Cocoa or HERSHEY'S SPECIAL DARK Cocoa
1/8 teaspoon salt
1-1/2 cups milk
1/4 cup (1/2 stick) butter
1 teaspoon vanilla extract
Directions:
1. Line 8-or 9-inch square pan with foil, extending foil over edges of pan. Butter foil.
2. Mix sugar, cocoa and salt in heavy 4-quart saucepan; stir in milk. Cook over medium heat,
stirring constantly, until mixture comes to full rolling boil. Boil, without stirring, until mixture
reaches 234°F on candy thermometer or until small amount of mixture dropped into very cold
water, forms a soft ball which flattens when removed from water. (Bulb of candy thermometer
should not rest on bottom of saucepan.)
3. Remove from heat. Add butter and vanilla. DO NOT STIR. Cool at room temperature to 110°F
(lukewarm). Beat with wooden spoon until fudge thickens and just begins to lose some of its gloss.
Quickly spread into prepared pan; cool completely. Cut into squares. Store in tightly covered
container at room temperature. About 36 pieces or 1-3/4 pounds.
NOTE: For best results, do not double this recipe.
VARIATIONS:
NUTTY RICH COCOA FUDGE: Beat cooked fudge as directed. Immediately stir in 1 cup chopped
almonds, pecans or walnuts and spread quickly into prepared pan.
MARSHMALLOW-NUT COCOA FUDGE: Increase cocoa to 3/4 cup. Cook fudge as directed.
Add 1 cup marshmallow creme with butter and vanilla. DO NOT STIR. Cool to 110°F (lukewarm).
Beat 8 minutes; stir in 1 cup chopped nuts. Pour into prepared pan. (Fudge does not set until poured
into pan.)
HIGH ALTITUDE DIRECTIONS:
-- Increase milk to 1-2/3 cups
-- Use soft ball cold water test for doneness OR Test and read thermometer in boiling water,
subtract difference from 212°F. Then subtract that number from 234°F. This is the soft ball
temperature for your altitude and thermometer.
SPECIAL DARK Fudge Truffles
Ingredients:
2 cups (12-oz. pkg.) HERSHEY'S SPECIAL DARK Chocolate Chips
3/4 cup whipping cream
Various coatings such as toasted chopped pecans, coconut, powdered sugar, cocoa or small candy pieces
Directions:
1. Combine chocolate chips and cream in medium 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 mixture is smooth when stirred.
2. Refrigerate 3 hours or until firm. Roll mixture into 1-inch balls. Roll each ball in coating. Cover;
store in refrigerator. About 3 dozen truffles.
CHEESECAKES
Black Forest Mini Cheesecakes
Ingredients:
18 to 24 vanilla wafer cookies
2 packages (8 oz. each) cream cheese, softened
1-1/4 cups sugar
1/3 cup HERSHEY'S Cocoa
2 tablespoons all-purpose flour
3 eggs
1 container (8 oz.) dairy sour cream
1/2 teaspoon almond extract
SOUR CREAM TOPPING(recipe follows)
canned cherry pie filling, chilled
Directions:
1. Heat oven to 325°F. Line muffin cups (2-1/2 inches in diameter) with foil bake cups. Place one
vanilla wafer (flat-side down) in bottom of each cup.
2. Beat cream cheese in large bowl until smooth. Add sugar, cocoa and flour; blend well. Add eggs;
beat well. Stir in sour cream and almond extract. Fill each muffin cup almost full with batter.
3. Bake 20 to 25 minutes or until set. Remove from oven; cool 5 to 10 minutes. Spread heaping
teaspoon SOUR CREAM TOPPING on each cup. Cool completely in pan on wire rack; refrigerate.
Just before serving, garnish with cherry pie filling. Cover; refrigerate leftover cheesecakes. 1-1/2 to
2 dozen cheesecakes.
SOUR CREAM TOPPING: Stir together 1 container (8 oz.) dairy sour cream, 2 tablespoons sugar
and 1 teaspoon vanilla extract in small bowl until sugar is dissolved
Directions:
1. Prepare CRUMB CRUST. Heat oven to 350 F.
2. Beat cream cheese and sugar in large bowl until smooth. Add eggs, one at a time, beating well
after each addition. Stir in vanilla. Pour into prepared crust.
3. Bake 45 to 50 minutes or until almost set* Remove from oven to wire rack. With knife, loosen
cake from side of pan. Cool completely; remove side of pan.
4. Cover; refrigerate several hours or until chilled. Just before serving, garnish as desired. Cover;
refrigerate leftover cheesecake. 10 to 12 servings.
CRUMB CRUST: Heat oven to 350 F. Stir together 1 cup graham cracker crumbs and 2
tablespoons sugar in small bowl; blend in 1/4 cup (1/2 stick) melted butter or margarine, mixing
well. Press mixture onto bottom and 1/2 inch up side of 9-inch springform pan. Bake 8 to 10
minutes. Cool.
*Cheesecakes are less likely to crack if baked in a water bath.
VARIATIONS:
CHOCOLATE CHEESECAKE: Increase sugar to 1-1/4 cups and add 1/3 cup HERSHEY'S Cocoa.
Increase vanilla extract to 1-1/2 teaspoons.
TOFFEE BITS CHEESECAKE: Prepare vanilla cheesecake batter as directed. Stir 1-1/3 cups (8-
oz. pkg.) HEATH BITS 'O BRICKLE Toffee Bits into batter.
CHOCOLATE CHIP CHEESECAKE: Prepare vanilla cheesecake as directed. Stir 1 to 1-1/2 cups
HERSHEY'S MINI CHIPS Semi-Sweet Chocolate Chips into batter.
MOCHA CHEESECAKE: Prepare CHOCOLATE CHEESECAKE, using HERSHEY'S Dutch
Processed Cocoa. Add 1-1/2 teaspoons instant coffee granules to batter.
MOCHA TOFFEE WITH CHOCOLATE CHIPS CHEESECAKE: Prepare MOCHA
CHEESECAKE as directed. Stir 3/4 cup HEATH BITS 'O BRICKLE Toffee Bits and 3/4 cup
HERSHEY'S MINI CHIPS Semi-Sweet Chocolate Chips into batter.
