EASY CHOCOLATE LOVER'S CHEESEPIE                                               

Prep Time: 15 min.                                                                                                                                                                                                                                        

 

Ingredients

•  3 packages (8 oz. each) cream cheese, softened
• 3/4 cup sugar
• 3 eggs
• 1 teaspoon vanilla extract
• 2 cups (12-oz. pkg.) HERSHEY'S MINI CHIPS Semi-Sweet Chocolate, divided
• 1 extra serving-size packaged graham cracker crumb crust (9 oz.)
• 2 tablespoons whipping cream

Instructions:

1. Heat oven to 450°F.
2. In large bowl, beat cream cheese and sugar with electric mixer until well blended.
3. Add eggs and vanilla; beat well. Stir in 1-2/3 cups small chocolate chips; pour into crust.
4. Bake 10 minutes. Without opening oven door, reduce temperature to 250°F; continue baking 30 minutes or just until set. Remove from oven to wire rack. Cool completely.
5. Cover; refrigerate until thoroughly chilled.
6. In small microwave-safe bowl, place remaining 1/3 cup chips and whipping cream. Microwave at HIGH (100%) 20 to 30 seconds or just until chips are melted and mixture is smooth when stirred.
7. Cool slightly; spread over top of cheesepie.
8. Refrigerate 15 minutes or until topping is set.
9. Cover; refrigerate leftover cheesepie.
10. Makes 10 servings.

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)

Instructions:

 

• Heat oven to 350°F.
• Grease and flour 2 heart-shaped pans or two 9-inch round baking pans.
• In small bowl, stir together cocoa and boiling water until smooth; set aside.
• In large bowl, beat butter, sugar and vanilla 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.
• 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

 

• In medium microwave-safe bowl, place small chocolate chips.
• Microwave at HIGH (100%) 1 minute; stir. If necessary, microwave at HIGH 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:

   

• In small bowl, 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; beat until smooth and creamy. About 1 cup frosting.