cookies Ingredients

1 cup (2 sticks) butter, softened 1 cup granulated sugar 3/4 cup packed light brown sugar 2 teaspoons vanilla extract 1/2 teaspoon salt 2 eggs 2 cups all-purpose flour 1/2 cup HERSHEY'S Cocoa 1 teaspoon baking soda

Directions
1 Heat oven to 375F. 2 Beat butter, granulated sugar, brown sugar, vanilla and salt in large bowl until creamy. Add eggs; beat well. 3 Stir together flour, cocoa and baking soda; gradually add to butter mixture, beating until well blended. Drop by rounded teaspoons onto ungreased cookie sheet. 4 Bake 8 to 10 minutes or until set. Cool slightly; remove from cookie sheet to wire rack. Cool completely. About 5 dozen cookies.VARIATIONS:CHOCOLATE CHOCOLATE CHIP COOKIES: Add 2 cups (12-oz. pkg.) HERSHEY'S SPECIAL DARK Chocolate Chips, Semi-Sweet Chocolate Chips, Mini Chips Semi-Sweet Chocolate OR 2 cups (11.5-oz. pkg.) HERSHEY'S Milk Chocolate Chips to basic chocolate batter.MINI KISSES CHOCOLATE COOKIES: Add 1-3/4 cups (10-oz. pkg.) HERSHEY'S MINI KISSES Milk Chocolates to basic chocolate batter.MINT CHOCOLATE CHIP COOKIES: Add 1-2/3 cups (10-oz. pkg.) HERSHEY'S Mint Chocolate Chips to basic chocolate batter.CHOCOLATE COOKIES WITH WHITE CHIPS: Add 2 cups (12-oz. pkg.) HERSHEY'S Premier White Chips to basic chocolate batter.

CHOCOLATE COOKIES WITH PEANUT BUTTER CHIPS: Add 1-2/3 cups ( 10-oz. pkg.) REESE'S Peanut Butter Chips to basic chocolate batter. CHOCOLATE COOKIES WITH TOFFEE: Add 1 to 1-1/4 cups HEATH BITS 'O BRICKLE Toffee Bits or HEATH Milk Chocolate Toffee Bits to basic chocolate batter. Lightly grease or paper-line cookie sheets.

Chocolate Snowball Cookies

Ingredients
1 cup (2 sticks) butter or margarine, softened 3/4 cup packed light brown sugar 1 egg 1 teaspoon vanilla extract 2 cups all-purpose flour 1/2 cups HERSHEY'S SPECIAL DARK Cocoa or HERSHEY'S Cocoa 1 teaspoon baking powder 1/4 teaspoon baking soda 3 tablespoons milk 3/4 cup finely chopped macadamia nuts or almonds 3/4 cup HEATH BITS 'O BRICKLE Toffee Bits Powdered sugar

Directions
1 Beat butter, brown sugar, egg and vanilla in large bowl until blended. Stir together flour, cocoa, baking powder and baking soda; add with milk to butter mixture until well blended. Stir in nuts and toffee bits. 2 Refrigerate until firm enough to handle, at least 2 hours. Heat oven to 350F. Shape dough into 1-inch balls; place 2 inches apart on ungreased cookie sheet.

3 Bake 8 to 10 minutes or until set. Remove from cookie sheet to wire rack. Cool completely; roll in powdered sugar. About 4 dozen cookies.

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 350F. 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 extractMelt 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.

Easy Fudgey Pudding Cake

Ingredients
1 cup all-purpose biscuit baking mix 1/4 cup HERSHEY'S Cocoa 1 can (14 oz.) sweetened condensed milk (not evaporated milk), divided 3/4 cup HERSHEY'S Syrup, divided 1 teaspoon vanilla extract 3/4 cup hot water Whipped topping or ice cream (optional)

Directions
1 Heat oven to 375F. Grease 8-inch square baking pan. 2 Combine baking mix and cocoa in medium bowl; stir in 1 cup sweetened condensed milk, 1/4 cup syrup and vanilla until blended. Spoon evenly into prepared pan. 3 Combine remaining sweetened condensed milk, remaining 1/2 cup syrup and water in small bowl. Pour liquid mixture carefully over top of mixture in pan; do not stir. 4 Bake 25 to 30 minutes or until center is set and 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. 6 to 8 servings.

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 350F. 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 350F. 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 350F. 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 350F. Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool

completely. Frost. About 30 cupcakes. "PERFECTLY CHOCOLATE" CHOCOLATE FROSTING1/2 cup (1 stick) butter or margarine2/3 cup HERSHEY'S Cocoa3 cups powdered sugar1/3 cup milk1 teaspoon vanilla extractMelt 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.

All-Chocolate Boston Cream Pie

Ingredients
1 cup all-purpose flour 1 cup sugar 1/3 cup HERSHEY'S Cocoa 1/2 teaspoon baking soda 6 tablespoons butter or margarine, softened 1 cup milk 1 egg 1 teaspoon vanilla extract CHOCOLATE FILLING (recipe follows) SATINY CHOCOLATE GLAZE (recipe follows)

Directions
1 Heat oven to 350F. Grease and flour one 9-inch round baking pan. 2 Stir together flour, sugar, cocoa and baking soda in large bowl. Add butter, milk, egg and vanilla. Beat on low speed of mixer until all ingredients are moistened. Beat on medium speed 2 minutes. Pour batter into prepared pan. 3 Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pan to wire rack. Cool completely. Prepare CHOCOLATE FILLING. Cut cake into two thin layers. Place one layer on

serving plate; spread filling over layer. Top with remaining layer. 4 Prepare SATINY CHOCOLATE GLAZE. Pour onto top of cake, allowing some to drizzle down sides. Refrigerate until serving time. Cover; refrigerate leftover cake. 8 servings. CHOCOLATE FILLING1/2 cup sugar 1/4 cup HERSHEY'S Cocoa 2 tablespoons cornstarch1-1/2 cups light cream 1 tablespoon butter or margarine 1 teaspoon vanilla extractStir together sugar, cocoa and cornstarch in medium saucepan; gradually stir in light cream. Cook over medium heat, stirring constantly, until mixture thickens and begins to boil. Boil 1 minute, stirring constantly; remove from heat. Stir in butter and vanilla. Press plastic wrap directly onto surface. Cool completely. SATINY CHOCOLATE GLAZE2 tablespoons water 1 tablespoon butter or margarine 1 tablespoon corn syrup 2 tablespoons HERSHEY'S Cocoa3/4 cup powdered sugar 1/2 teaspoon vanilla extract Heat water, butter and corn syrup in small saucepan to boiling. Remove from heat; immediately stir in cocoa. With whisk, gradually beat in powdered sugar and vanilla until smooth; cool slightly.

dark chocolate mousse Ingredients

1 envelope unflavored gelatin 1/4 cup cold water 1/3 cup boiling water 1 cup sugar 2/3 cup HERSHEY'S SPECIAL DARK Cocoa 2 cups (1 pt.)cold whipping cream 2 teaspoons vanilla extract

Directions
1 Sprinkle gelatin over cold water in small bowl; let stand 2 minutes to soften. Add boiling water; stir until gelatin is completely dissolved and mixture is clear. Cool slightly.

2 Combine sugar and cocoa in large bowl; add whipping cream and vanilla. Beat on medium speed of mixer, scraping bottom of bowl occasionally, until mixture is stiff. Pour in gelatin mixture; beat until well blended. Spoon into dessert dishes. 3 Refrigerate at least 30 minutes. Garnish as desired. Store covered in refrigerator. 8 servings.