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Ingredients: - CRUMB CRUST(recipe follows)
- 3 packages (8 oz. each) cream cheese, softened
- 3/4 cup sugar
- 3 eggs
- 1 teaspoon vanilla extract
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 into batter.
MOCHA CHEESECAKE: Prepare CHOCOLATE CHEESECAKE, using HERSHEY'S SPECIAL DARK 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 into batter.
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 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.
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 Ingredients: - 1/2 cup HERSHEY'S Cocoa
- 1/4 cup (1/2 stick) butter or margarine, melted
- 3/4 cup sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup buttermilk or sour milk*
- 1/2 cup chopped nuts(optional)
- HOT FUDGE SAUCE(recipe follows)
- STRAWBERRY DESSERT CREAM or APPLE-CINNAMON TOPPING or PEACH-NUTMEG TOPPING or CHOCOLATE MAPLE SAUCE(recipes follow)
Directions:
1. Stir cocoa and butter in bowl until smooth; stir in sugar. Add eggs and vanilla; beat well. Stir together flour, baking soda and salt; add alternately with buttermilk to cocoa mixture. Stir in nuts, if desired.
2. Bake in waffle iron according to manufacturer's directions. Carefully remove waffle from iron. Serve warm with HOT FUDGE SAUCE and STRAWBERRY DESSERT CREAM. About ten 4-inch waffles.
* To sour milk: Use 1-1/2 teaspoons white vinegar plus milk to equal 1/2 cup.
NOTE: Leftover waffles can be frozen; thaw in toaster on low heat.
HOT FUDGE SAUCE
3/4 cup sugar
1/2 cup HERSHEY'S Cocoa
1/2 cup plus 2 tablespoons (5-oz. can) evaporated milk
1/3 cup light corn syrup
1/3 cup butter or margarine
1 teaspoon vanilla extract
Combine sugar and cocoa in small saucepan; stir in evaporated milk and corn syrup. Cook over medium heat, stirring constantly, until mixture boils; boil and stir 1 minute. Remove from heat; add butter and vanilla, stirring until butter is melted. Serve warm. About 1-3/4 cups sauce.
STRAWBERRY DESSERT CREAM: Beat 1 cup (1/2 pt.) cold whipping cream in small bowl until stiff. Fold in 1/3 cup strawberry preserves and 3 drops red food color, if desired. About 2 cups topping.
APPLE-CINNAMON TOPPING: Heat 1 can (21 oz.) apple pie filling, 1 tablespoon butter or margarine and 1/8 teaspoon ground cinnamon in small saucepan until warm.
PEACH-NUTMEG TOPPING: Heat 1 can (21 oz.)peach pie filling and 1/8 teaspoon ground nutmeg in small saucepan until warm.
CHOCOLATE MAPLE SAUCE
3/4 cup sugar
1/3 cup HERSHEY'S Cocoa
3/4 cup evaporated milk
1/4 cup (1/2 stick) butter or margarine
1/8 teaspoon salt
1/2 teaspoon maple flavor
1/2 teaspoon vanilla extract
Combine sugar and cocoa in small saucepan; stir in evaporated milk. Cook over medium heat, stirring constantly, until mixture boils. Boil and stir 1 minute; remove from heat. Add butter and salt, stirring until butter is melted. Stir in maple flavor and vanilla. Serve warm. Refrigerate leftovers. About 1-1/3 cups sauce. Sorry, but the blog post could not be located.
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 Ingredients: - 1/2 cup sugar
- 1/4 cup HERSHEY'S Cocoa
- Dash salt
- 1/3 cup hot water
- 4 cups (1 qt.) milk
- 3/4 teaspoon vanilla extract
- Miniature marshmallows or sweetened whipped cream(optional)
Directions:
1. Stir together sugar, cocoa and salt in medium saucepan; stir in water. Cook over medium heat, stirring constantly, until mixture comes to a boil. Boil and stir 2 minutes. Add milk; stirring constantly, heat to serving temperature. Do Not Boil.
2 Remove from heat; add vanilla. Beat with rotary beater or whisk until foamy. Serve topped with marshmallows or whipped cream, if desired. Five 8-oz. servings.
VARIATIONS: Add one of the following with the vanilla extract:
SPICED COCOA: 1/8 teaspoon ground cinnamon and 1/8 teaspoon ground nutmeg. Serve with cinnamon stick, if desired.
MINT COCOA: 1/2 teaspoon mint extract OR 3 tablespoons crushed hard peppermint candy OR 2 to 3 tablespoons white creme de menthe. Serve with peppermint candy stick, if desired.
CITRUS COCOA: 1/2 teaspoon orange extract OR 2 to 3 tablespoons orange liqueur.
SWISS MOCHA: 2 to 2-1/2 teaspoons powdered instant coffee.
COCOA AU LAIT: Omit marshmallows or whipped cream. Spoon 2 tablespoons softened vanilla ice cream on top of each cup of cocoa at serving time.
SLIM-TRIM COCOA: Omit sugar. Combine cocoa, salt and water; substitute nonfat milk. Proceed as above. With vanilla, stir in sugar substitute with sweetening equivalence of 1/2 cup sugar.
CANADIAN COCOA: 1/2 teaspoon maple extract.
MICROWAVE SINGLE SERVING: Coombine 1 heaping teaspoon HERSHEY'S Cocoa, 2 heaping teaspoons sugar and dash salt in microwave-safe cup or mug. Add 2 teaspoons cold milk; stir until smooth. Fill cup with milk. Microwave at HIGH (100%) 1 to 1-1/2 minutes or until hot. Stir to blend; serve. |
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