Brownie Sundae Cheesecake

Ingredients

• 1 cup 3/4-inch brownie pieces(recipe follows)
• CHOCOLATE CRUMB CRUST(recipe follows)
• 4 packages (8 oz. each) cream cheese, softened
• 1 cup sugar
• 1-1/2 teaspoons vanilla extract
• 4 eggs
• 1/4 cup REESE'S Chocolate Peanut Butter Topping OR 1/4 cup HERSHEY'S Hot Fudge Topping thinned with 1 teaspoon milk

Directions

1. 1 Prepare brownie recipe using recipe below or your own favorite recipe.
   
2. 2 Heat oven to 350°F. Prepare CHOCOLATE CRUMB CRUST; cool slightly. Beat cream cheese, sugar and vanilla until smooth. Gradually add eggs, beating well after each addition. Pour batter into prepared crust.
   
3. 3 Sprinkle brownie pieces over cheesecake surface; push pieces into batter. Drop topping by teaspoonfuls onto surface of cheesecake. With knife or metal spatula, swirl gently through batter for marbled effect. Bake 50 to 55 minutes or until almost set.* Remove from oven to wire rack. With knife, loosen cake from side of pan; cool.
   
4. 4 Cover; refrigerate. Just before serving, garnish as desired. Cover; refrigerate leftover cheesecake. 10 to 12 servings.
   
   BEST BROWNIES
   1/2 cup (1 stick) butter or margarine, melted
   1 cup sugar
   1 teaspoon vanilla extract
   2 eggs
   1/2 cup all-purpose flour
   1/3 cup HERSHEY'S Cocoa
   1/4 teaspoon baking powder
   1/4 teaspoon salt
   
   Heat oven to 350°F. Grease 8 or 9-inch square baking pan. Stir together butter, sugar and vanilla in bowl. Add eggs; beat well with spoon. Stir together flour, cocoa, baking powder and salt; gradually add to egg mixture, beating until well blended. Spread batter in prepared pan. Bake 20 to 25 minutes or until brownies begin to pull away from sides of pan. Cool completley in pan on wire rack.
   
   CHOCOLATE CRUMB CRUST: Heat oven to 350°F. combine 1-1/2 cups vanilla wafer crumbs (about 45 wafers, crushed), 6 tablespoons powdered sugar, 6 tablespoons HERSHEY'S Cocoa and 6 tablespoons butter or margarine (melted). Press crumb mixture onto bottom and 1/2 to 1 inch up side of 9-inch springform pan. Bake 8 minutes; cool slightly.
   
   *Cheesecakes are less likely to crack if baked in a waterbath.

KISSES Caramel Cheesecake

Ingredients

• COOKIE CRUMB CRUST (recipe follows)
• 72 HERSHEY'S KISSES Brand Milk Chocolates filled with Caramel, divided
• 2-1/2 teaspoons milk
• 3 packages (8 oz. each) cream cheese, softened
• 3/4 cup sugar
• 1/2 teaspoon vanilla extract
• 3 eggs
• 1 teaspoon water
• Whipped topping

Directions

1. 1 Prepare COOKIE CRUMB CRUST. Heat oven to 350°F.
   
2. 2 Remove wrappers from caramel filled chocolates. Place 56 chocolates and milk in microwave-safe bowl. Microwave at MEDIUM (50%) 30 seconds; stir. If necessary, microwave at MEDIUM an additional 15 seconds at a time, stirring after each heating, until chocolates are melted and smooth when stirred. Gently pour and spread on bottom of prepared crust.
   
3. 3 Beat cream cheese, sugar and vanilla in large bowl until smooth. Add eggs, one at a time, beating well after each addition. Gently spoon over caramel mixture.
   
4. 4 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.
   
5. 5 Place 4 caramel filled chocolates and water in small microwave-safe bowl. Microwave at MEDIUM 30 seconds or until chocolates are melted and smooth when stirred. Drizzle over surface of cheesecake. Cover; refrigerate until chilled. Garnish with whipped topping and remaining chocolates. Cover; refrigerate leftovers. 10 to 12 servings.
   
   COOKIE CRUMB CRUST: Heat oven to 350°F. Stir together 1-1/2 cups vanilla wafer cookie crumbs (about 45 cookies, crushed) and 1 tablespoon sugar in medium bowl; blend in 1/4 cup (1/2 stick) melted butter or margarine. Press mixture onto bottom and 1/2 inch up side of 9-inch springform pan. Bake 8 minutes; cool.

HERSHEY'S Double Chocolate Cheesecake

Ingredients

• 1/2 cup (1 stick) butter or margarine, softened
• 1-1/4 cups sugar, divided
• 1/4 teaspoon salt
• 1 cup all-purpose flour
• 1/4 cup HERSHEY'S Cocoa
• 2 packages (8 oz. each) cream cheese, softened
• 2 eggs
• 2 teaspoons vanilla extract
• 1/2 cup HERSHEY'S MINI CHIPS Semi-Sweet Chocolate Chips
• 18 HERSHEY'S KISSES Brand Milk Chocolates
• Sweetened whipped cream (optional)
• Additional HERSHEY'S KISSES Brand Milk Chocolates (optional)

Directions

1. 1 Heat oven to 350°F. Line 8- or 9-inch square baking pan* with foil, extending edges over sides of pan.
   
2. 2 Beat butter, 1/2 cup sugar and salt in small bowl until smooth. Stir together flour and cocoa; gradually add to butter mixture, beating on low speed of mixer until soft dough is formed. Press dough onto bottom of prepared pan.
   
3. 3 Beat cream cheese and remaining 3/4 cup sugar in medium bowl until smooth. Add eggs and vanilla; beat until well blended. Remove 1 cup batter; set aside. Add small chocolate chips to remaining batter; pour over crust.
   
4. 4 Remove wrappers from chocolate pieces. Place 18 chocolate pieces in medium microwave-safe bowl. Microwave at MEDIUM (50%) 1 minute or until melted when stirred; add to reserved batter, stirring until well blended. Drop by spoonfuls onto batter in pan; gently swirl with knife or spatula for marbled effect.
   
5. 5 Bake 35 to 40 minutes or until cheesecake is firm and top is slightly puffed. Cool completely in pan on wire rack; refrigerate. To serve, lift from pan using foil edges; cut into squares. Garnish each square with whipped cream and chocolate pieces, if desired. Cover; refrigerate leftover cheesecake. About 20 squares or 10 to 12 wedges.
   
   * 8 or 9-inch springform pan can also be used.

Chocolate Orange Marble Chiffon Cake

Ingredients

• 1/3 cup HERSHEY'S Cocoa
• 1/4 cup hot water
• 1-1/2 cups plus 3 tablespoons sugar, divided
• 2 tablespoons plus 1/2 cup vegetable oil, divided
• 2-1/4 cups all-purpose flour
• 3 teaspoons baking powder
• 1 teaspoon salt
• 3/4 cup cold water
• 7 egg yolks
• 1 cup (about 8) egg whites
• 1/2 teaspoon cream of tartar
• 1 tablespoon freshly grated orange peel
• ORANGE GLAZE (recipe follows)

Directions

1. 1 Remove top oven rack; move other rack to lowest position. Heat oven to 325°F.
   
2. 2 Stir together cocoa and hot water in medium bowl; stir in 3 tablespoons sugar and 2 tablespoons oil; set aside. Stir together flour, remaining 1-1/2 cups sugar, baking powder and salt in large bowl; add cold water, remaining 1/2 cup oil and egg yolks; beat with spoon until smooth.
   
3. 3 Beat egg whites and cream of tartar in another large bowl on high speed of mixer until stiff peaks form. Pour egg yolk mixture in a thin stream over beaten whites, gently folding just until blended. Remove 2 cups batter; add to chocolate mixture, gently folding in until well blended. Fold orange peel into remaining batter.
   
4. 4 Spoon half of orange batter into ungreased 10-inch tube pan; drop half the chocolate batter on top by spoonfuls. Repeat layers of orange and chocolate batters. Gently swirl with knife for marbled effect, leaving definite orange and chocolate areas.
   
5. 5 Bake 1 hour and 15 to 20 minutes or until top springs back when touched lightly. Immediately invert cake in pan onto heatproof funnel; cool completely. Remove cake from pan; invert onto serving plate. Prepare ORANGE GLAZE; spread over top of cake, allowing glaze to run down sides. Garnish as desired. 12 to 16 servings.
   
   ORANGE GLAZE: Melt 1/3 cup butter or margarine in medium saucepan over low heat. Remove from heat; gradually add 2 cups powdered sugar, 2 to 3 tablespoons orange juice and 1/2 teaspoon freshly grated orange peel, beating with whisk until smooth and of desired consistency. About 1-1/2 cups glaze.http://www.hersheys.com/recipes/recipes-by-type/13/Cakes-Frostings.aspx

Heavenly Heart Cake

Ingredients

• 3/4 cup HERSHEY'S Cocoa
• 2/3 cup boiling water
• 3/4 cup (1-1/2 sticks) butter or margarine, softened
• 2 cups sugar
• 1 teaspoon vanilla extract
• 2 eggs
• 2 cups cake flour or 1-3/4 cups all-purpose flour
• 1-1/4 teaspoons baking soda
• 1/4 teaspoon salt
• 3/4 cup buttermilk or sour milk*
• GLOSSY CHOCOLATE SOUR CREAM FROSTING (recipe follows)
• CREAMY BUTTERCREAM FROSTING (recipe follows)

Directions

1. 1 Heat oven to 350°F. Grease and flour 2 heart-shaped pans or two 9-inch round baking pans.
   
2. 2 Stir together cocoa and boiling water in small bowl until smooth; set aside. Beat butter, sugar and vanilla in large bowl until fluffy; beat in eggs and cocoa mixture. Stir together flour, baking soda and salt; add alternately with buttermilk to butter mixture. Pour batter into prepared pans.
   
3. 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 GLOSSY CHOCOLATE SOUR CREAM FROSTING. Pipe border around top edge and base of cake with CREAMY BUTTERCREAM FROSTING. Garnish as desired. 10 to 12 servings.
   
   * To sour milk: Use 2 teaspoons white vinegar plus milk to equal 3/4 cup.
   
   
   GLOSSY CHOCOLATE SOUR CREAM FROSTING
   1-1/2 cups HERSHEY'S Mini Chips Semi-Sweet Chocolate
   2 cups powdered sugar
   3/4 cup dairy sour cream
   1 teaspoon vanilla extract
   Milk
   
   Place small chocolate chips in medium microwave-safe bowl. Microwave at MEDIUM (50%) 1 minute; stir. If necessary, microwave at MEDIUM an additional 15 seconds at a time, stirring after each heating, just until chips are melted when stirred. Add powdered sugar, sour cream and vanilla; beat until smooth. Add milk, 1/2 teaspoon at a time, for a thinner consistency. About 2-1/2 cups frosting.
   
   CREAMY BUTTERCREAM FROSTING: Combine 2 cups powdered sugar, 1/4 cup (1/2 stick) softened butter or margarine, 2 to 3 tablespoons milk and 1/2 teaspoon vanilla extract in small bowl; beat until smooth and creamy. About 1 cup frosting.http://www.hersheys.com/recipes/recipes-by-type/13/Cakes-Frostings.aspx

Chocolate NUGGETS Flower Basket Cake

Ingredients

• 1 9-inch round cake layer, baked
• 1 container (16 oz.) vanilla frosting
• 1 package (13 oz.) HERSHEY'S NUGGETS
• 1 tube (4.25 oz.) green decorating icing
• Cake decorating icing flowers
• 1 tube (4.25 oz.) another color decorating icing

Directions

1. 1 Frost top and sides of cake. Remove wrappers from chocolate pieces.
   
2. 2 Place chocolates, upright, flat sides on frosting, sides of chocolate touching around entire side of cake. To form basket on top of cake, place 1 chocolate, sideways, flat side on frosting, near edge. For second row, center 2 chocolates, flat sides on frosting, above first chocolate; complete third row with 3 chocolates.
   
3. 3 Following directions on tube, pipe green stems and leaves, onto frosting, as if coming out of basket top; place icing flowers at stem ends. Pipe border with another color icing around top and bottom edge of cake. About 8 servings.http://www.hersheys.com/recipes/recipes-by-type/13/Cakes-Frostings.aspx

Double Chocolate Cupcakes

Ingredients

• 1-1/2 cups all-purpose flour
• 3/4 cup sugar
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup water
• 2 tablespoons vegetable oil
• 1 tablespoon white vinegar
• 1 teaspoon vanilla extract
• 3 sections (1/2 oz. each) HERSHEY'S Unsweetened Chocolate Baking Bar, melted
• CHOCOLATE FROSTING(recipe follows)

Directions

1. 1 Heat oven to 350°F. Line muffin cups (2-1/2 inches in diameter) with paper bake cups.
   
2. 2 Stir together flour, sugar, baking soda and salt in large bowl. Add water, oil, vinegar and vanilla; beat with whisk or spoon until batter is smooth. Blend in melted chocolate. Fill muffin cups 2/3 full with batter.
   
3. 3 Bake 16 to 18 minutes or until wooden pick inserted in center of cupcakes comes out clean. Remove from pan to wire rack. Cool completely. Frost cupcakes with CHOCOLATE FROSTING. 14 cupcakes.
   
   CHOCOLATE FROSTING
   3 tablespoons butter or margarine, softened
   1 cup powdered sugar
   1/4 cup HERSHEY'S Cocoa
   2 to 3 tablespoons milk
   1/2 teaspoon vanilla extract
   
   Beat butter in small bowl. Add powdered sugar and cocoa alternately with milk, beating to spreading consistency. Stir in vanilla. About 1 cup frosting.http://www.hersheys.com/recipes/recipes-by-type/13/Cakes-Frostings.aspx

Chocolate Sweetheart Cakes for Two

Ingredients

• 3/4 cup all-purpose flour
• 1/4 cup granulated sugar
• 1/4 cup packed light brown sugar
• 3 tablespoons HERSHEY'S Cocoa
• 1/2 teaspoon baking soda
• 1/8 teaspoon salt
• 1/2 cup water
• 3 tablespoons vegetable oil
• 1/2 teaspoon white vinegar
• 1/2 teaspoon vanilla extract
• CHOCOLATE FROSTING (recipe follows)

Directions

1. 1 Heat oven to 350°F. Grease and flour 8-inch square baking pan.
   
2. 2 Stir together flour, granulated sugar, brown sugar, cocoa, baking soda and salt in medium bowl. Add water, oil, vinegar and vanilla; beat with whisk or spoon until smooth. Pour batter into prepared pan.
   
3. 3 Bake 18 to 20 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pan to wire rack. Cool completely. Transfer to cutting board. Using 3-1/4 inch heart-shaped cookie cutter, cut cake into 4 hearts. Spread CHOCOLATE FROSTING on top of two hearts; place remaining two hearts on top. 2 small cakes.
   
   
   CHOCOLATE FROSTING
   
   1 tablespoon butter or margarine
   2/3 cup powdered sugar
   1 tablespoon HERSHEY'S Cocoa
   2 to 3 teaspoons milk
   1/8 teaspoon vanilla extract
   
   Place butter in small microwave-safe bowl. Microwave at MEDIUM (50%) 20 seconds or until butter is melted. Stir together powdered sugar and cocoa; add to butter mixture alternately with milk, beating with spoon or whisk until smooth. Stir in vanilla. About 1/3 cup frosting.http://www.hersheys.com/recipes/recipes-by-type/13/Cakes-Frostings.aspx