Easy Hershey Bar Pie
1 – 6 Oz Hershey’s Milk Chocolate Bar, Broken Into Pieces
1 – 8 Oz Tub Frozen Non-dairy Whipped Topping, Thawed
1 – 6 Oz Packaged Crumb Crust
Place Candy Bar Pieces In Medium Microwave-safe Bowl. Microwave At High (100%) 1 Minute Or Until Chocolate Is Smooth When Stirred. Cool Slightly.
Fold Whipped Topping Into Melted Chocolate; Spoon Into Crust. Cover; Refrigerate 6 Hours Or Until Firm.
Garnish As Desired. Cover; Refrigerate Leftover Pie.
Makes 6 - 8 Servings.
Easy Chocolate Peppermint Pie
12 Small (1½ Inch) York Peppermint Patties
¼ Cup Milk
1 – 8 Oz Frozen Non-dairy Whipped Topping, Thawed*
1 – 6 Oz Packaged Crumb Crust
Additional Whipped Topping (optional)
Additional York Peppermint Patties (optional)
*note: Do Not Use 'extra Creamy' Or 'light' Whipped Topping.
Remove Wrappers From Peppermint Patties; Cut Into Quarters. Place Peppermint Pieces & Milk In Medium Microwave-safe Bowl, Microwave At High (100%) 1 Minute; Stir. Microwave At High An Additional 30 Seconds To 1 Minute Or Just Until Candy Is Melted & Smooth When Stirred. Cool Slightly.
Fold Whipped Topping Into Melted Mixture; Spoon Into Crust. Cover; Freeze 6 - 8 Hours Or Until Firm.
Garnish With Additional Whipped Topping & Peppermint Pieces, If Desired.
Makes 6 - 8 Servings.
Easy Chocolate Cheese Pie
2 Oz Hershey’s Unsweetened Baking Chocolate, Broken Into Pieces
¼ Cup Butter Or Margarine, Softened
¾ Cup Sugar
3 Oz Cream Cheese, Softened
1 Tsp Milk
2 Cups Frozen Whipped Topping, Thawed
1 – 6 Oz Packaged Crumb Crust
Additional Whipped Topping (optional)
Place Chocolate In Small Microwave-safe Bowl. Microwave At High (100%) 1 - 1½ Minutes Or Until Chocolate Is Melted & Smooth When Stirred.
Beat Butter, Sugar, Cream Cheese & Milk In Medium Bowl Until Well Blended & Smooth; Fold In Chocolate.
Fold In 2 Cups Whipped Topping; Spoon Into Crust. Cover; Refrigerate Until Firm, About 3 Hours.
Garnish With Additional Whipped Topping, If Desired.
Makes 6 - 8 Servings.
Cool 'n Creamy Chocolate Pie
3 Oz Cream Cheese, Softened
¼ Cup Sugar
1 Tsp Vanilla Extract
½ Cup Hershey’s Syrup
1 Cup (½ Pt) Cold Whipping Cream
1 – 6 Oz Packaged Crumb Crust
Sliced Fresh Fruit (optional)
Chocolate Curls (optional)
Beat Cream Cheese, Sugar & Vanilla In Medium Bowl Until Well Blended. Gradually Add Syrup, Beating Until Smooth. Beat Whipping Cream Until Stiff. Carefully Fold Into Chocolate Mixture. Pour Into Crust.
Cover; Freeze Until Firm, About 3 Hours.
Just Before Serving, Garnish With Fruit & Chocolate Curls, If Desired.
Makes 6 - 8 Servings.
Chocolate Marble Cheese Pie
¼ Cup Hershey’s Cocoa
1 – 14 Oz Can Sweetened Condensed Milk (not Evaporated Milk) Divided
3 Tsp Vanilla Extract, Divided
12 Oz Cream Cheese, Softened, Divided
2 Tbsp Lemon Juice
Chocolate Crumb Crust (recipe Follows)
Chocolate Curls (optional)
Chocolate Crumb Crust: Stir Together 1¼ Cups Graham Cracker Crumbs, ¼ Cup Hershey's Cocoa & ¼ Cup Sugar In Medium Bowl. Stir In 6 Tablespoons Melted Butter Or Margarine. Press Mixture Firmly On Bottom & Up Sides Of 9 Inch Pie Plate; Refrigerate About 2 Hours Before Filling.
Stir Together Cocoa & 2/3 Cup Sweetened Condensed Milk In Small Saucepan. Cook Over Low Heat, Stirring Constantly, Until Mixture Is Smooth & Very Thick. Remove From Heat; Stir In 1 Teaspoon Vanilla.
Beat 6 Ounces Cream Cheese In Small Bowl Until Fluffy; Add Cocoa Mixture, Beating Until Well Blended. Cool Thoroughly.
Beat Remaining Cream Cheese In Medium Bowl Until Fluffy. Gradually Beat In Remaining Sweetened Condensed Milk, Lemon Juice & Remaining 2 Teaspoons Vanilla. Alternately Spoon Vanilla & Chocolate Mixtures Into Prepared Pie Crust; Gently Swirl With Knife Or Spatula For Marbled Effect. Refrigerate 8 Hours Or Until Firm.
Garnish With Chocolate Curls, If Desired.
Makes 6 - 8 Servings.
Chocolate Mallow Swirl Pie
4 Cups Miniature Marshmallows
1/3 Cup Milk
¼ Cup Sugar
¼ Cup Hershey’s Cocoa
3 Tbsp Water
2 Tbsp Butter Or Margarine
2 – 8 Oz Pkgs Cream Cheese, Softened
2 Tsp Vanilla Extract
1 Cup (½ Pt) Cold Whipping Cream
1 – 9 Oz Extra Serving-size Packaged Graham Cracker Crumb Crust
Stir Together Marshmallows & Milk In Medium Saucepan. Cook Over Low Heat, Stirring Constantly, Until Smooth. Refrigerate Until Mixture Is Slightly Thickened.
Stir Together Sugar, Cocoa, Water & Butter In Small Saucepan; Cook Over Low Heat, Stirring Constantly, Until Mixture Boils. Refrigerate Until Cool.
Beat Cream Cheese & Vanilla Until Fluffy In Large Bowl. Stir Marshmallow Mixture Until Well Blended; Beat Into Cream Cheese Mixture. Remove 1½ Cups Mixture; Set Aside. Add Cocoa Mixture To Remaining Cheese Mixture; Beat Well.
Beat Whipping Cream Until Stiff In Small Bowl; Add 1 Cup To Vanilla Filling. Fold Remaining Whipped Cream Into Chocolate Filling. Alternately Spoon Fillings Into Crust; With Metal Spatula Or Knife, Swirl For Marbled Effect. Refrigerate About 6 Hours Or Until Set.
Makes 8 Servings.
Chocolate Fudge Pie
1¼ Cups Hershey’s Hot Fudge Topping, Divided
1 – 8 Oz Tub Frozen Non-dairy Whipped Topping, Thawed
1 – 6 Oz Packaged Chocolate Crumb Crust
Stir Together 1 Cup Fudge Topping & Whipped Topping In Medium Bowl Until Well Blended; Spread Into Prepared Crust. Place Remaining ¼ Cup Fudge Topping In Small Microwave-safe Bowl. Microwave At High (100%) 15 - 30 Seconds Or Just Until Warm. Drop By Spoonfuls On Top Of Pie; Using Knife Or Metal Spatula, Draw Through Topping For Marbled Effect.
Cover; Freeze 6 Hours Or Until Firm. Cover; Freeze Leftover Pie..
Flavour Variations: Since Thickness Of Fudge Toppings Vary, Follow The Directions Below For Your Favorite Flavour Hershey's Toppings In Pie:
Place Pie In Freezer. After Pie Begins To Freeze, Drop Remaining Amount Listed Below Of Fudge Topping By Spoonfuls On Pie; Swirl, Store & Freeze As Directed Above.
Fat Free Hot Fudge: Use ¾ Cup For Pie; Use 2 Tablespoons For Top.
Makes About 8 Servings.
Hot Fudge Pudding Cake
1¼ Cups Granulated Sugar, Divided
1 Cup All-purpose Flour
½ Cup Hershey’s Cocoa, Divided
2 Tsp Baking Powder
¼ Tsp Salt
½ Cup Milk
1/3 Cup Butter Or Margarine, Melted
1½ Tsp Vanilla Extract
½ Cup Packed Light Brown Sugar
1¼ Cups Hot Water
Whipped Topping
Preheat Oven To 350°f.
Combine ¾ Cup Granulated Sugar, Flour, ¼ Cup Cocoa, Baking Powder & Salt. Stir In Milk, Butter & Vanilla; Beat Until Smooth.
Pour Batter Into Ungreased 9-inch Square Baking Pan. Stir Together Remaining ½ Cup Granulated Sugar, Brown Sugar & Remaining ¼ Cup Cocoa; Sprinkle Mixture Evenly Over Batter. Pour Hot Water Over Top; Do Not Stir.
Bake 35 - 40 Minutes Or Until Centre Is Almost Set. Remove From Oven; Let Stand 15 Minutes.
Serve In Dessert Dishes, Spooning Sauce From Bottom Of Pan Over Top.
Garnish With Whipped Topping.
Makes About 8 Servings.
Easy Fudgey Pudding Cake
1 Cup All-purpose Biscuit Baking Mix
¼ Cup Hershey’s Cocoa
1 – 14 Oz Can Sweetened Condensed Milk (not Evaporated Milk) Divided
1 Tsp Vanilla Extract
¾ Cup Hershey’s Syrup, Divided
¾ Cup Hot Water
Whipped Topping Or Ice Cream (optional)
Preheat Oven To 375°f. & Grease 8 Inch Square Baking Pan.
Combine Baking Mix & Cocoa In Medium Bowl; Stir In 1 Cup Sweetened Condensed Milk, ¼ Cup Syrup & Vanilla Until Blended. Spoon Evenly Into Prepared Pan.
Combine Remaining Sweetened Condensed Milk, Remaining ½ Cup Syrup & Water In Small Bowl. Pour Liquid Mixture Carefully Over Top Of Mixture In Pan; Do Not Stir.
Bake 25 - 30 Minutes Or Until Centre Is Set & Cake Begins To Pull Away From Sides Of Pan. Let Stand 10 Minutes; Spoon Into Dessert Dishes, Spooning Pudding From Bottom Of Pan Over Top.
Serve Warm; Garnish With Whipped Topping, If Desired. Cover; Refrigerate Leftover Dessert.
Makes 6 - 8 Servings.
Dutch Country Dirt
Chocolate Wafer Cookies
Hershey’s Syrup
Chocolate Ice Cream, Softened
½ Cup Hershey’s Mini Kisses Brand Milk Chocolates
1 Tbsp Hershey’s Cocoa Or Hershey’s Special Dark Cocoa
1 Tbsp Powdered Sugar
Crush 1 - 2 Cookies; Place On Bottom Of Ice Cream Dish. Cover Cookies With Syrup.
Combine 1 Scoop Chocolate Ice Cream With Chocolate Pieces; Place On Top Of Cookies & Syrup. Top With Second Scoop Chocolate Ice Cream.
Stir Together Cocoa & Powdered Sugar; Sprinkle Over Ice Cream.
Garnish As Desired.Cocoa Cappuccino Mousse
1 – 14 Oz Can Sweetened Condensed Milk (not Evaporated Milk)
1/3 Cup Hershey’s Cocoa
3 Tbsp Butter Or Margarine
2 Tsp Powdered Instant Coffee Or Espresso, Dissolved In 2 Tsp Hot Water
2 Cups (1 Pt) Cold Whipping Cream
Combine Sweetened Condensed Milk, Cocoa, Butter & Coffee In Medium Saucepan. Cook Over Low Heat, Stirring Constantly, Until Butter Melts & Mixture Is Smooth. Remove From Heat; Cool.
Beat Whipping Cream In Large Bowl Until Stiff. Gradually Fold Chocolate Mixture Into Whipped Cream. Spoon Into Dessert Dishes. Refrigerate Until Set, About 2 Hours.
Garnish As Desired.
Makes 8 Servings.
Classic Chocolate Mousse
1 Envelope Unflavoured Gelatin
2 Tbsp Cold Water
¼ Cup Boiling Water
1 Cup Sugar
½ Cup Hershey’s Cocoa
2 Cups (1 Pt.)cold Whipping Cream
2 Tsp Vanilla Extract
Sweetened Whipped Cream
Heath Bits’ O Brickle Toffee Bits Or Hershey’s Mini Kisses Brand Milk Chocolates
Sprinkle Gelatin Over Cold Water In Small Bowl; Let Stand 2 Minutes To Soften. Add Boiling Water; Stir Until Gelatin Is Completely Dissolved & Mixture Is Clear. Cool Slightly.
Mix Sugar & Cocoa In Large Bowl; Add Whipping Cream & Vanilla. Beat On Medium Speed, Scraping Bottom Of Bowl Occasionally, Until Mixture Is Stiff. Pour In Gelatin Mixture; Beat Until Well Blended.
Spoon Into Dessert Dishes. Refrigerate At Least 30 Minutes Before Serving.
Garnish With Sweetened Whipped Cream Heath Bits 'o Brickle Toffee Bits Or Hershey's Mini Kisses Brand Milk Chocolates.
Variations:
Chocolate Mousse Pie: Spoon Mousse Into 6 - 9 Oz Packaged Graham Cracker Crust. Refrigerate About 3 Hours.
Garnish With Cherry Pie Filling, If Desired. Store Covered In Refrigerator.
Chocolate Mousse Torte: Use Frozen Pound Cake (10¾ Oz Pkg), Thawed. Cut Horizontally To Make 3 - 4 Layers. Place Bottom Layer On Serving Plate. Spread With Mousse. Repeat Layering. Cover Top & Sides Of Torte. Refrigerate About 2 Hours Or Until Ready To Serve.
Garnish As Desired. Refrigerate Covered In Refrigerator.
Chocolate Mousse Pastry Puffs: Use 2 Packages (10 Oz Each) Frozen Puff Pastry Shells (6 Shells Per Pkg). Bake As Directed On Package. Cool Completely On Wire Rack. Spoon Mousse Into Pastry Shells.
Garnish With Sweetened Whipped Cream & Toffee. Refrigerate About 2 Hours.
Makes 8 Servings.
Chocolate Mint Dessert
1 Cup All-purpose Flour
1 Cup Sugar
½ Cup (1 Stick) Butter Or Margarine, Softened
4 Eggs
1½ Cups (16 Oz Can) Hershey’s Syrup
Mint Cream Centre(recipe Follows)
Chocolate Glaze(recipe Follows)
Preheat Oven To 350° F. & Grease 13 X 9 X 2 Inch Baking Pan.
Combine Flour, Sugar, Butter, Eggs & Syrup In Large Bowl; Beat Until Smooth. Pour Batter Into Prepared Pan.
Bake 25 - 30 Minutes Or Until Top Springs Back When Touched Lightly In Centre. Cool Completely In Pan On Wire Rack. Spread Mint Cream Centre On Cake. Cover; Refrigerate. Pour Chocolate Glaze Over Chilled Dessert. Cover; Refrigerate At Least 1 Hour Before Serving. Cover; Refrigerate Leftover Dessert.
Mint Cream Centre: Combine 2 Cups Powdered Sugar, ½ Cup (1 Stick) Softened Butter Or Margarine & 2 Tablespoons Green Crème De Menthe (or 1 Tablespoon Water Plus ½ To ¾ Teaspoon Mint Extract & 3 Drops Green Food Colour May Be Substituted For Crème De Menthe) In Medium Bowl; Beat Until Smooth.
Chocolate Glaze: Melt 6 Tablespoons Butter Or Margarine & 1 Cup Hershey's Semi-sweet Chocolate Chips In Small Saucepan Over Very Low Heat. Remove From Heat; Stir Until Smooth. Cool Slightly.
Chocolate Mint Triangles: Cut Dessert Into About Twelve 3-inch Squares; Cut Each Square Diagonally Into Halves. Makes About 24 Triangles.
Double Chocolate Mint Dessert: Hershey's Mint Chocolate Chips May Be Substituted For Hershey's Semi-sweet Chocolate Chips In Chocolate Topping. Omit Crème De Menthe In Mint Cream Centre.
Makes About 12 Servings.
Black Forest Pudding Cake
1¼ Cups Granulated Sugar, Divided
1 Cup All-purpose Flour
3 Tbsp Hershey’s Cocoa
2 Tsp Baking Powder
¼ Tsp Salt
½ Cup Milk
1/3 Cup Butter Or Margarine, Melted
1½ Tsp Vanilla Extract
½ Cup Packed Light Brown Sugar
¼ Cup Hershey’s Cocoa
1¼ Cups Hot Water
¼ Cup Kirsch (cherry Brandy),
Or 2 Tbsp Water Plus ½ Tsp Almond Extract
Cherry Pie Filling
Preheat Oven To 350°f.
Combine ¾ Cup Granulated Sugar, Flour, 3 Tablespoons Cocoa, Baking Powder & Salt In Large Bowl. Add Milk, Melted Butter & Vanilla; Beat Until Smooth. Spread Into 8 Or 9 Inch Square Baking Pan.
Stir Together Remaining ½ Cup Granulated Sugar, Brown Sugar & ¼ Cup Cocoa In Small Bowl; Sprinkle Mixture Evenly Over Batter. Combine Hot Water & Kirsch; Pour Over Batter. Do Not Stir.
Bake 40 Minutes Or Until Centre Is Almost Set. Let Stand 15 Minutes; Spoon Into Dessert Dishes, Spooning Sauce From Bottom Of Pan Over Top. Serve With Cherry Pie Filling.
Makes 8 - 10 Servings.
Hershey’s Mini Kisses Peanut Blossoms
½ Cup Shortening
¾ Cup Reese’s Creamy Peanut Butter
1/3 Cup Granulated Sugar
1/3 Cup Packed Light Brown Sugar
1 Egg
2 Tbsp Milk
1 Tsp Vanilla Extract
1½ Cups All-purpose Flour
1 Tsp Baking Soda
½ Tsp Salt
Additional Granulated Sugar
1¾ Cups (10 Oz Pkg) Hershey’s Mini Kisses Brand Milk Chocolates
Preheat Oven To 375°f.
Beat Shortening & Peanut Butter In Large Bowl Until Well Blended. Add 1/3 Cup Granulated Sugar & Brown Sugar; Beat Until Light & Fluffy. Add Egg, Milk & Vanilla; Beat Well. Combine Flour, Baking Soda & Salt; Gradually Add To Peanut Butter Mixture, Beating Until Well Blended.
Shape Dough Into 1-inch Balls. Roll In Granulated Sugar; Place On Ungreased Cookie Sheet.
Bake 8 - 10 Minutes Or Until Lightly Browned. Immediately Place 3 Chocolates On Top Of Each Cookie, Pressing Down Slightly. Remove From Cookie Sheet To Wire Rack. Cool Completely.
Makes About 4 Dozen Cookies.
Cookies In A Jar
¾ Cup All-purpose Flour
½ Tsp Baking Powder
1/8 Tsp Baking Soda
1/8 Tsp Salt
1/3 Cup Granulated Sugar
1 Cup Hershey’s Semi-sweet Or Milk Chocolate Chips
1/3 Cup Packed Light Brown Sugar
1 Cup Quick-cooking Or Old-fashioned Rolled Oats
½ Cup Reese’s Peanut Butter Chips , Hershey’s Premier White Chips Or Hershey’s Semi-sweet Chocolate Chips
Stir Together Flour, Baking Powder, Baking Soda & Salt In A Small Bowl.
Layer The Ingredients In A 1 Quart Glass Canister Or Jar In The Following Order (from Bottom To Top): Granulated Sugar, 1 Cup Chocolate Chips, Brown Sugar, Flour Mixture, Oats & Peanut Butter Chips. Tap Jar Gently On The Counter To Settle Each Layer Before Adding The Next One.
Cover; Attach Baking Directions (see Below) To Jar.
Baking Directions: Preheat Oven To 375°f. Empty Contents Of The Jar Into A Large Bowl. Add ½ Cup Softened Butter, 1 Slightly Beaten Egg & 1 Teaspoon Vanilla Extract. Stir Until Well Mixed. Drop Dough By Heaping Teaspoons 2 Inches Apart Onto Ungreased Cookie Sheet. Bake 8 To 10 Minutes Or Until Edges Are Lightly Browned. Remove From Cookie Sheet To Wire Rack. Cool Completely. Makes 2 Dozen Cookies.
Makes 1 Gift Jar.
Easy Double Decker Fudge
1 Cup Reese’s Peanut Butter Chips
1 – 14 Oz Can Sweetened Condensed Milk (not Evaporated Milk)
Divided
2 Tbsp Butter Or Margarine, Softened
1 Cup Hershey’s Semi-sweet Chocolate Chips
1 Tsp Vanilla Extract, Divided
Line 8 Inch Square Pan Or 9 X 5 X 3 Inch Loaf Pan With Foil.
Place Peanut Butter Chips, 2/3 Cup Sweetened Condensed Milk & Butter In Medium Microwave-safe Bowl.
Place Chocolate Chips & Remaining Sweetened Condensed Milk In Second Medium Microwave-safe Bowl.
Microwave Bowl With Peanut Butter Chips At High (100%) 1 Minute Or Until Chips Are Melted & Mixture Is Smooth When Stirred; Stir In ½ Teaspoon Vanilla. Immediately Pour & Spread Evenly Into Prepared Pan.
Microwave Bowl With Chocolate Chips At High 1 Minute Or Until Chips Are Melted & Mixture Is Smooth When Stirred; Stir In Remaining ½ Teaspoon Vanilla. Immediately Pour & Spread Evenly Over Peanut Butter Layer; Cool. Cover; Refrigerate Until Firm.
Remove From Pan; Place On Cutting Board. Peel Off Foil; Cut Into 1 Inch Squares. Store In Tightly Covered Container In Refrigerator.
Note: For Best Results, Do Not Double This Recipe.
Makes About 2 Dozen Pieces.
Mexican Cocoa Torte
1 Cup Sugar
½ Cup Hershey’s Cocoa
½ Cup Strong Coffee
1/3 Cup Shortening
¼ Tsp Ground Cinnamon
1 – 11 Oz Pkg Pie Crust Mix
2 Cups (1 Pt) Cold Whipping Cream
Hershey’s Mini Chips Semi-sweet Chocolate Chips
Combine Sugar, Cocoa, Coffee, Shortening & Cinnamon In Small Saucepan. Cook Over Very Low Heat, Stirring Constantly, Until Smooth & Creamy. Cool To Room Temperature.
Stir Together Pie Crust Mix & ¾ Cup Of The Cocoa Mixture, Blending Well. Shape Into Smooth Ball; Refrigerate 1 Hour.
Preheat Oven To 350°f.
Line Two Cookie Sheets With Foil; Mark Two 8-inch Circles On Each. Cut Pastry Ball Into 4 Pieces; Form Each Into Small Ball. Place Balls Of Pastry On Foil; Press With Fingers Into Marked Circles.
Bake 10 - 12 Minutes Or Until Almost Set; Cool On Cookie Sheets. Combine Whipping Cream & Remaining Cocoa Mixture In Small Bowl; Beat Until Stiff.
Place One Pastry Round On Serving Plate; Spread With One-fourth Whipped Cream Mixture. Repeat Layering With Remaining Three Rounds & Whipped Cream Mixture, Ending With Whipped Cream. Refrigerate Several Hours; Cut In Wedges To Serve.
Garnish With Small Chocolate Chips.
Makes 8 - 10 Servings.
Magic Swirl Cake
¾ Cup Butter Or Margarine, Softened
2 Cups Sugar
2 Tsp Vanilla Extract
3 Eggs
2¾ Cups All-purpose Flour
1¼ Tsp Baking Soda, Divided
½ Tsp Salt
1 Cup Buttermilk Or Sour Milk*
¾ Cup Hershey’s Hot Fudge Topping
½ Cup Hershey’s Semi-sweet Chocolate Chips Or Hershey’s Mini Chips Semi-sweet Chocolate Chips
Chocolate Drizzle(recipe Follows)
*to Sour Milk: Use 1 Tablespoon White Vinegar Plus Milk To Equal 1 Cup.
Preheat Oven To 350°f. & Generously Grease & Flour 12 Cup Fluted Tube Pan.
Beat Butter, Sugar & Vanilla In Large Bowl Until Well Blended. Add Eggs; Beat Well. Stir Together Flour, 1 Teaspoon Baking Soda & Salt; Add Alternately With Buttermilk To Butter Mixture. Pour 4 Cups Batter Into Prepared Pan. Stir Topping & Remaining ¼ Teaspoon Baking Soda Into Remaining Batter. Spoon Over Vanilla Batter. Sprinkle Chocolate Chips Over Surface.
Bake 50 Minutes Or Until Wooden Pick Inserted In Centre Comes Out Almost Clean. Cool 10 Minutes, Remove From Pan To Wire Rack. Glaze With Chocolate Drizzle.
Chocolate Drizzle: Place ½ Cup Hershey's Semi-sweet Chocolate Chips & 1 Tablespoon Shortening (do Not Use Butter, Margarine Or Oil) In Small Microwave-safe Bowl. Microwave At High (100%) 30 Seconds; Stir. If Necessary, Microwave At High An Additional 20 Seconds Or Until Chocolate Is Melted & Mixture Is Smooth When Stirred.
Makes 12 - 16 Servings.
Chocolatetown Special Cake
½ Cup Hershey’s Cocoa Or Hershey’s Special Dark Cocoa
½ Cup Boiling Water
2/3 Cup Shortening
1¾ Cups Sugar
1 Tsp Vanilla Extract
2 Eggs
2¼ Cups All-purpose Flour
1½ Tsp Baking Soda
½ Tsp Salt
1 1/3 Cups Buttermilk Or Sour Milk*
One-bowl Buttercream Frosting(recipe Follows)
Preheat Oven To 350°f. & Grease & Flour Two 9 Inch Round Baking Pans.
Stir Together Cocoa & Water In Small Bowl Until Smooth. Beat Shortening, Sugar & Vanilla In Large Bowl Until Fluffy. Add Eggs; Beat Well. Stir Together Flour, Baking Soda & Salt; Add To Shortening Mixture Alternately With Buttermilk, Beating Until Well Blended. Add Cocoa Mixture; Beat Well. Pour Batter Into Prepared Pans.
Bake 30 - 35 Minutes Or Until Wooden Pick Inserted In Centre Comes Out Clean. Cool 10 Minutes; Remove From Pans To Wire Racks. Cool Completely.
Frost With One-bowl Buttercream Frosting.
* To Sour Milk: Use 4 Teaspoons White Vinegar Plus Milk To Equal 1 1/3 Cups.
Makes 8 - 10 Servings.
One-bowl Buttercream Frosting
6 Tbsp Butter Or Margarine, Softened
2 2/3 Cups Powdered Sugar
½ Cup Hershey’s Cocoa Or Hershey’s Dutch Processed Cocoa
1/3 Cup Milk
1 Tsp Vanilla Extract
Beat Butter In Small Bowl. Add Powdered Sugar & Cocoa Alternately With Milk; Beat To Spreading Consistency (additional Milk May Be Needed). Stir In Vanilla.
Makes About 2 Cups Frosting.