HERSHEY'S COCOA 5-MINUTE RECIPES Hershey Chocolaté Company A Division of J}{[ Hershey
#1 Deep, Dark Chocolate Cake ^y #2 Chocolate Frosting 1-3/4 cups unsifted all-purpose flour 1-1/2 teaspoons baking soda 1-1/2 teaspoons baking powder 1 teaspoon salt 1 cup milk 1/2 cup vegetable oil 2 teaspoons vanilla 1 cup boiling water Combine dry ingredients in large mixer bowl. Add remaining ingredients except boiling water; beat at medium speed 2 minutes. Stir in boiling water (batter will be thin). Pour into two greased and floured 9" or three 8" layer pans or one 13x9x2" pan. Bake at 350 for 30 to 35 minutes for layers, 35 to 40 minutes for 13x9x2" pan, or until cake tester inserted in center comes out clean. Cool 10 minutes; remove from pans. Cool completely. 6 tablespoons butter or margarine 1/2 cup HERSHEY'S cocoa 2-2/3 cups confectioners' sugar 4 to 5 tablespoons milk 1 tablespoon vanilla Cream butter or margarine until softened in small mixer bowl. Add cocoa; blend weil. Gradually add confectioners' sugar alternately with milk and vanilla; beat to spreading consistency. Spread frosting onto dessert with spatula. About 2 cups frosting, enough to frost 2-1/2 dozen cupcakes or an 8" or 9" layer cake.
#3 Fudgey Brownie ^y/ #4 Chocolate Mousse 1/2 teaspoon baking soda 2/3 cup vegetable oil 1/2 cup boiling water (measure accurately) 1-1/3 cups unsifted all-purpose flour 1/4 teaspoon salt Stir cocoa and baking soda in a medium bowl. Blend in 1/3 cup vegetable oil. Add boiling water; stir until mixture thickens. Stir in sugar, eggs and remaining 1/3 cup vegetable oil; stir until smooth. Add flour, vanilla and salt; blend completely. Pour into lightly greased 13x9x2" pan,, or two 8" square pans. Bake at 350 for 35 to 40 minutes for 13x9x2" pan, 30 to 32 minutes for 8" square pans. Cool; frost, if desired. About 3 dozen. 1 teaspoon unflavored gelatine 1 tablespoon cold water 2 tablespoons boiling water 1/2 cup sugar 1/4 cup HERSHEY'S cocoa 1 cup heavy cream (very cold) Sprinkle gelatine over cold water in a small bowl; stir and let stand 1 minute to soften. Add boiling water; stir until gelatine is completely dissolved (mixture must be clear). Stir together sugar and cocoa in small cold mixer bowl; add heavy cream and vanilla. Beat at medium speed until stiff peaks form; pour in gelatine mixture and beat until well blended. Spoon into serving dishes. Chill about 1/2 hour. Four 1/2 cup servings. NOTE: To double recipe, use 1 envelope gelatine; double remaining ingredients.
#5 Chocolate Cream Pie #6 Chewy Chocolate Cookie 1 package (3 ounces) cream cheese, softened 1/2 cup sugar 1/3 cup HERSHEY'S cocoa 1/3 cup milk 8 ounce container non-dairy whipped topping, thawed* 8 or 9-inch graham cracker pie crust Combine cream cheese, sugar and vanilla in small mixer bowl until blended. Add cocoa alternately with milk, beating until smooth. Gradually add and fold in non-dairy whipped topping until well combined. Spoon into pie shell. Chill until firm or freeze, if desired. 6 to 8 servings. *2 cups heavy cream and 1/4 cup sugar, whipped until stiff, can be substituted. 1-1/4 cups butter or margarine, softened 2 teaspoons vanilla 2 cups unsifted all-purpose flour 1 teaspoon baking soda 1/2 teaspoon salt 1 cup finely chopped nuts, optional Cream butter or margarine and sugar in large mixer bowl. Add eggs and vanilla; blend well. Combine flour, cocoa, baking soda and salt; gradually blend into creamed mixture. Stir in nuts, if desired. Drop by teaspoonfuls onto ungreased cookie sheet. Bake at 350 for 8 to 9 minutes. (Do not overbake. Cookies will be soft. They will puff during baking, flatten upon cooling.) Cool on cookie sheet until set, about 1 minute. Remove to wire rack to cool completely. About 4-1/2 dozen.
3/4 cup butter or margarine, melted 1-1/ 1-1/2 teaspoons vanilla 3 eggs 3/4 cup unsifted all-purpose flour 1/2 cup HERSHEY'S cocoa 1/2 teaspoon baking powder 1/2 teaspoon sait #7 Deep-Dish Brownie Blend melted butter or margarine, sugar and vanilla in a médium bowl. Add eggs; beat well with spoon. Combine flour, cocoa, baking powder and sait; gradually add to egg mixture until well blended. Spread in greased 8" square pan. Bake at 350 for 40 to 45 minutes or until brownie begins to pull away from edges of pan. Cool; eut into squares. About 1-1/2 dozen. / #8 REESE'S Brownie 1/2 teaspoon baking soda 2/3 cup melted butter 1/2 cup boiling water (measure accurately) 1-1/2 cups unsifted all-purpose flour 1/4 teaspoon sait 2 cups (12-ounce package) REESE'S peanut butter chips Stir cocoa and baking soda in a médium bowl. Blend in 1/3 cup melted butter. Add boiling water; stir until mixture thickens. Stir in sugar, eggs and remaining 1/3 cup melted butter; stir until smooth. Add flour, vanilla and sait; blend completely. Stir in peanut butter chips. Four into lightly greased 13x9x2" pan. Bake at 350 for 30 to 35 minutes. Cool completely; eut into squares. About 3 dozen.
/ #9 REESE'S Fudge Cookie ^y #10 One-Bowl Buttercream Frosting 1-1/4 cups butter or margarine, softened 2 teaspoons vanilla 2 cups unsifted all-purpose flour 1 teaspoon baking soda 1/2 teaspoon salt 2 cups (12-ounce package) REESE'S peanut butter chips Cream butter or margarine and sugar in large mixer bowl. Add eggs and vanilla; blend well. Combine flour, cocoa, baking soda and salt; gradually blend into creamed mixture. Stir in peanut butter chips. Drop by teaspoonfuls onto ungreased cookie sheet. Bake at 350 for 8 to 9 minutes. (Do not overbake. Cookies will be soft. They will puff during baking, flatten upon cooling.) Cool on cookie sheet until set, about 1 minute. Remove to wire rack to cool completely. About 4-1/2 dozen. 6 tablespoons butter or margarine, softened HERSHEY'S cocoa 1/3 cup for light flavor 1/2 cup for medium flavor 3/4 cup for dark flavor 2-2/3 cups unsifted confectioners' sugar 1/3 cup milk Cream butter or margarine in small mixer bowl. Add cocoa and confectioners' sugar alternately with milk; beat to spreading consistency (additional tablespoon milk may be needed). Blend in vanilla. About 2 cups frosting. All recipes and procedures were developed and tested in the HERSHEY Test Kitchens. Recipes mix in 5 minutes. c Hershey Foods Corporation 9/85