---------- Recipe via Meal-Master (tm) v8.02
 
      Title: CHOCO-COCONUT CAKE ROLL
 Categories: Desserts
      Yield: 8 servings
 
      4    Eggs, separated
    1/2 c  Granulated sugar; plus...
    1/3 c  Granulated sugar; (divided)
      1 ts Vanilla extract
    1/2 c  All-purpose flour
    1/3 c  HERSHEY'S Cocoa
    1/2 ts Baking powder
    1/4 ts Baking soda
    1/8 ts Salt
    1/3 c  Water
           Powdered sugar
           CHERRY-COCONUT FILLING
      1 c  Cold whipping cream
      3 tb Powdered sugar
      3 dr Red food color (optional)
    1/2 c  MOUNDS Sweetened Coconut
           -(Flakes)
    1/3 c  Chopped maraschino cherries
           - (well drained)
 
  1. Heat oven to 375 F. Line 15-1/2x10-1/2x1-inch jelly-roll pan with
  foil; generously grease foil.
  
  2. In large bowl, beat egg whites until soft peaks form; gradually add
  1/2 cup granulated sugar, beating until stiff peaks form. In small mixer
  bowl, on medium speed of electric mixer, beat egg yolks and vanilla 3
  minutes. Gradually add remaining 1/3 cup granulated sugar; continue
  beating 2 additional minutes.
  
  3. Stir together flour, cocoa, baking powder, baking soda and salt; add
  to egg yolk mixture alternately with water, beating on low speed just
  until batter is smooth. Gradually fold chocolate mixture into beaten egg
  whites until well blended.
  
  4. Spread batter evenly in prepared pan. Bake 12 to 15 minutes or until
  top springs back when touched lightly in center. Immediately loosen cake
  from edges of pan; invert onto clean towel sprinkled with powdered
  sugar. Carefully peel off foil. Immediately roll cake and towel together
  starting from narrow end; place on wire rack to cool completely.
  
  5. Prepare CHERRY-COCONUT FILLING. Carefully unroll cake; remove towel.
  Spread cake with filling; reroll cake. Refrigerate several hours.
  Sprinkle powdered sugar over top just before serving. Cover; refrigerate
  leftover cake roll. 8 to 10 servings.
  
  CHERRY-COCONUT FILLING: In small bowl, beat whipping cream, powdered
  sugar and food color, if desired, until stiff. Fold in coconut and
  cherries.
  
  VARIATION
  
  Drizzle cake roll with COCOA GLAZE (recipe follows); garnish with
  maraschino cherries.
  
  COCOA GLAZE
  
  2 tablespoons butter or margarine
  2 tablespoons HERSHEY'S Cocoa
  2 tablespoons water
  1 cup powdered sugar
  1/2 teaspoon vanilla extract
  
  1. In small saucepan over low heat, melt butter; add cocoa and water,
  stirring constantly, until mixture thickens. Do not boil.
  
  2. Remove from heat; gradually add powdered sugar and vanilla, beating
  with whisk until smooth. Add additional water, 1/2 teaspoon at a time,
  until desired consistency. About 3/4 cup glaze.

  Copyright 1995 Hershey Foods Corporation.
  Recipe may be reprinted courtesy of the Hershey Kitchens.

  Meal-Master format courtesy of Karen Mintzias.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: EASTER BASKETS AND BUNNIES CUPCAKES
 Categories: Desserts, Holiday
      Yield: 33 Cupcakes
 
      2 c  Sugar
  1 3/4 c  All-purpose flour
    3/4 c  HERSHEY'S Cocoa; OR...
           -European Style Cocoa
  1 1/2 ts Baking powder
  1 1/2 ts Baking soda
      1 ts Salt
      2    Eggs
      1 c  Milk
    1/2 c  Vegetable oil
      2 ts Vanilla extract
      1 c  Boiling water
           CREAMY VANILLA FROSTING
    1/3 c  Butter or margarine
           - softened
  3 1/2 c  Powdered sugar; divided use
           1 1/2   tss vanilla extract
    1/4 c  Milk,
     10 oz MOUNDS Sweetened Coconut
           -(Flakes), (tinted)*

----------------------------SUGGESTED GARNISHES----------------------------
           Marshmallows
           HERSHEY'S Mini KISSES
           Licorice
           Jelly beans
 
  1. Heat oven to 350 F. Line muffin cups (2-1/2 inches in diameter) with
  paper bake cups.
  
  2. In large bowl, stir together sugar, flour, cocoa, baking powder,
  baking soda and salt. Add eggs, milk, oil and vanilla; beat on medium
  speed of electric mixer 2 minutes. Stir in boiling water (batter will be
  thin).
  
  3. Fill muffin cups 2/3 full with batter. Bake 22 to 25 minutes or until
  wooden pick inserted in center comes out clean. Cool completely.
  
  4. Prepare CREAMY VANILLA FROSTING; frost cupcakes. Immediately press
  desired color tinted coconut onto each cupcake. Garnish as desired to
  resemble Easter basket or bunny. About 33 cupcakes.
  
  CREAMY VANILLA FROSTING: In medium bowl, beat 1/3 cup softened butter or
  margarine. Add 1 cup powdered sugar and 1-1/2 teaspoons vanilla extract;
  beat well. Add 2-1/2 cups powdered sugar alternately with 1/4 cup milk,
  beating to spreading consistency. About 2 cups frosting.
  
  NOTE: To tint coconut, combine several drops desired color food color
  with 3/4 teaspoon water; add to 1-1/2 cups coconut. Stir until evenly
  tinted.
  
  Copyright 1995 Hershey Foods Corporation.
  Recipe may be reprinted courtesy of the Hershey Kitchens.

  Meal-Master format courtesy of Karen Mintzias.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: SPRING SURPRISE CHOCOLATE CUPCAKES
 Categories: Desserts
      Yield: 18 Cupcakes
 
  1 1/4 c  All-purpose flour
      1 c  Sugar
    1/3 c  HERSHEY'S Cocoa; OR...
           - European Style Cocoa
    1/2 ts Baking soda
    3/4 c  Water
    1/2 c  Vegetable oil
      1    Egg
      1 ts Vanilla extract
           SURPRISE FILLING
      8 oz Cream cheese; softened
    1/3 c  Sugar
      1    Egg
    1/2 c  Sweetened Coconut Flakes
           -(MOUNDS)
           Few drops food color

----------------------------------OPTIONAL----------------------------------
           Sweetened Coconut Flakes
           -(MOUNDS)
 
  1. Heat oven to 350 F. Place 18 paper liners (2-1/2 inches in diameter)
  in muffin pans.
  
  2. In medium bowl, place flour, sugar, cocoa, baking soda, water, oil,
  egg and vanilla; beat until smooth. Fill muffin cups 2/3 full with
  chocolate mixture. Prepare SURPRISE FILLING; spoon about 1 tablepoon
  filling onto top of chocolate mixture in each cup.
  
  3. Bake 25 to 30 minutes or until wooden pick inserted into center comes
  out clean. Remove from pans to wire rack; cool completely. Garnish with
  additional coconut, if desired. 1-1/2dozen cupcakes.
  
  SURPRISE FILLING:
  
  In medium bowl, beat 1 package (8 oz.) softened cream cheese, 1/3 cup
  sugar and 1 egg; stir in 1/2 cup MOUNDS Sweetened Coconut Flakes. Stir
  in few drops food color, if desired..

  Copyright 1995 Hershey Foods Corporation.
  Recipe may be reprinted courtesy of the Hershey Kitchens.
  Meal-Master format courtesy of Karen Mintzias.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: COCONUT CREAM EGGS
 Categories: Candies
      Yield: 40 Pieces
 
      6 tb Butter; melted
    1/3 c  Light corn syrup
      2 ts Vanilla extract
    1/2 ts Salt
  3 1/2 c  (1 lb.) powdered sugar
     10 oz MOUNDS Sweetened Coconut
           -Flakes
           Additional powdered sugar

--------------------------SIMPLE CHOCOLATE COATING--------------------------
     12 oz HERSHEY'S Chocolate Chips
           -(Semi-Sweet)
           -OR- HERSHEY'S MINI CHIPS
      2 tb Shortening*, plus...
      2 ts Shortening*
 
  *(do not use butter, margarine or oil)
  
  1. In large bowl, stir together butter, corn syrup, vanilla and salt.
  Gradually add powdered sugar and coconut, beating until blended.
  
  2. Sprinkle about 1 tablespoon additional powdered sugar on flat
  surface. Spoon coconut mixture onto prepared surface; knead about 5
  minutes. Using 1-1/2 teaspoons mixture for each candy, shape into egg
  shape. Place on wax paper-covered tray.
  
  3. Refrigerate 1 to 2 hours before dipping into SIMPLE CHOCOLATE
  COATING. Place coated eggs on wax paper-covered tray. Store in cool, dry
  place. About 40 candies.
  
  SIMPLE CHOCOLATE COATING
  
  1. In medium heat-proof bowl, place chocolate chips and shortening. In
  separate large heat-proof bowl, put very warm water (100 F. to 110 F.)
  to 1-inch depth. Carefully place bowl with chocolate into bowl with
  water; water should come halfway up side of chocolate bowl.
  
  2. With dry rubber scraper, stir chocolate and shortening CONSTANTLY,
  until chocolate and shortening are melted and mixture is smooth. Do NOT
  get water in bowl with chocolate.* If water cools, replace it with very
  warm water as directed above. Remove chocolate bowl from inside water
  bowl.
  
  3. With fork, one at a time, dip chilled centers into chocolate mixture;
  gently tap fork on edge of bowl to remove excess chocolate.** Invert
  coated center on prepared tray; swirl small amount of melted chocolate
  on top to cover fork marks; let stand until firm. Store candies loosely
  covered in cool, dry place. Coating for 3 to 4 dozen centers.
  
  * If water or moisture gets into chocolate, it can seize and tighten. As
  an emergency measure, ONLY, stir in additional shortening, 1/2
  teaspoonful at a time, just until chocolate is fluid again.
  
  ** If chocolate mixture cools below 84 F, return bowl with chocolate
  into bowl with warm water. Chocolate is best for coating between 84 F.
  and 88 F.
  
  Copyright 1995 Hershey Foods Corporation.
  Recipe may be reprinted courtesy of the Hershey Kitchens.

  Meal-Master format courtesy of Karen Mintzias.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: EASY EASTERY CUT-OUTS
 Categories: Candies
      Yield: 1 Recipe
 
      1 c  HERSHEY'S Chocolate Chips
           -(Semi-Sweet)
      2 ts Shortening*

-------------------------------TINTED COCONUT-------------------------------
    1/4 ts Water
      1 dr Food color
    1/2 c  MOUNDS Sweetened Coconut
           -Flakes
 
  * NOT butter, margarine, oil, or vegetable oil spread
  
  1. Cover bottom of 13x9-inch pan with heavy duty foil.
  
  2. In small microwave-safe bowl, place chocolate chips and shortening.
  Microwave at HIGH (100%) 1 to 1-1/2 minutes, or until chocolate is
  melted and mixture is smooth when stirred. Immediately spread mixture
  evenly on foil to about 1/8-inch thick; pat TINTED COCONUT evenly onto
  chocolate.
  
  3. Refrigerate for 5 to 10 minutes or until beginning to firm. Press
  sturdy, Easter-shaped cookie cutters down to foil, cutting through
  coconut and chocolate; do NOT remove shapes. Return to refrigerator
  until completely firm; gently remove foil. Gently press out shapes;
  cover and refrigerate until ready to use. Use as garnish for desserts. 6
  to 12 cut-outs.
  
  TINTED COCONUT:
  
  In small bowl, stir together 1/4 teaspoon water and 1 drop food color.
  Stir in 1/2 cup MOUNDS Sweetened Coconut Flakes; with fork, toss until
  evenly tinted.
  
  Copyright 1995 Hershey Foods Corporation.
  Recipe may be reprinted courtesy of the Hershey Kitchens.
  Meal-Master format courtesy of Karen Mintzias.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: PEANUT BUTTER EASTER CUPS
 Categories: Holiday, Candies
      Yield: 42 Pieces
 
     10 oz REESE'S Peanut Butter Chips
      5 ts Shortening (not oil)

---------------------------CREAMY PASTEL FONDANT---------------------------
      8 oz Cream cheese; softened
    1/2 c  Butter or margarine
           -- softened
  3 1/2 c  Powdered sugar
    1/2 ts Vanilla extract
           Green food color
           Red food color
           Yellow food color
    1/8 ts Mint extract
    1/8 ts Almond extract
    1/8 ts Lemon extract
 
  1. In microwave-safe bowl, place peanut butter chips and shortening.
  Microwave at HIGH (100%) 1-1/2 minutes or until smooth when stirred.
  Line small muffin cups (1-3/4 inches in diameter) with paper bake cups.
  
  2. With narrow pastry brush, thickly and evenly coat inside pleated
  surface and bottom of each paper cup with peanut butter mixture.
  Refrigerate coated cups 10 minutes; recoat any thin spots. Repeat
  procedure, coating twelve cups at a time. (If necessary, microwave
  peanut butter mixture 30 seconds to thin.) Tightly cover cups;
  refrigerate until firm.
  
  3. Fill each cup with desired color CREAMY PASTEL FONDANT; decorate as
  desired. Cover; refrigerate at least one hour. Carefully peel paper from
  each cup. Store in refrigerator. About 3-1/2 dozen.
  
  CREAMY PASTEL FONDANT:
  
  In large bowl of electric mixer, beat cream cheese and butter until
  smooth and well blended. Gradually add powdered sugar and vanilla.
  Divide mixture into three parts. Mix 1 to 2 drops green food color and
  mint extract into one part, red food color and almond extract into
  second part, and yellow food color and lemon extract into third part.
  
  Copyright 1995 Hershey Foods Corporation.
  Recipe may be reprinted courtesy of the Hershey Kitchens.
  Meal-Master format courtesy of Karen Mintzias.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: CHOCOLATE COCONUT BALLS
 Categories: Candies
      Yield: 60 Candies
 
      3 oz HERSHEY'S Baking Chocolate
           -(unsweetened)
    1/4 c  Butter
    1/2 c  Sweetened condensed milk
           -(not evaporated milk)
    3/4 c  Granulated sugar
    1/4 c  Water
      1 tb Light corn syrup
      1 ts Vanilla extract
      2 c  MOUNDS Sweetened Coconut
           -Flakes
      1 c  Chopped nuts
           Powdered sugar
 
  1. In large heavy saucepan over very low heat, melt chocolate and
  butter. Add sweetened condensed milk; stir to blend. Remove from heat.
  
  2. In small saucepan, stir together granulated sugar, water and corn
  syrup. Cook over medium heat, stirring constantly, until sugar is
  dissolved. Cook, without stirring, until mixture reaches 250 F on candy
  thermometer or until syrup, when dropped into very cold water, forms a
  firm ball which does not flatten when removed from water. (Bulb of candy
  thermometer should not rest on bottom of saucepan.)
  
  3. Remove from heat; stir into chocolate mixture. Add vanilla, coconut
  and nuts; stir until well blended.
  
  4. Refrigerate about 30 minutes or until firm enough to handle. Shape
  into 1-inch balls; roll in powdered sugar. Store tightly covered in
  cool, dry place. About 5 dozen candies.
  
  Note: For best results, do not double this recipe.
  
  Copyright 1995 Hershey Foods Corporation.
  Recipe may be reprinted courtesy of the Hershey Kitchens.
  Meal-Master format courtesy of Karen Mintzias.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: CHOCOLATE-APRICOT PASSOVER TORTE
 Categories: Cakes, Desserts, Holiday
      Yield: 12 servings
 
  1 1/3 c  Butter
  1 1/2 c  Sugar; plus...
    1/3 c  Sugar; (divided use)
    2/3 c  HERSHEY'S Cocoa
      5    Eggs; separated
      2 tb Water
      1 ts Vanilla extract
      1 c  Ground blanched almonds
      3 tb Matzo cake meal
    1/2 c  Apricot preserves
           CHOCOLATE CREAM FROSTING
    1/2 c  Sugar
    1/4 c  HERSHEY'S Cocoa.
      1 c  Whipping cream
    1/2 ts Vanilla extract.
           Whole almonds (optional)
 
  1. Heat oven to 350 F. Line bottoms of two 9-inch round baking pans with
  parchment or wax paper.
  
  2. In medium saucepan over low heat, melt butter. Add 1-1/2 cups sugar
  and cocoa; stir until well blended. Remove from heat; cool to room
  temperature.
  
  3. In large bowl, beat egg yolks until slightly thickened. Gradually add
  cocoa mixture, beating until blended. Stir in water and vanilla. Stir
  together ground almonds and cake meal; stir about half of mixture into
  chocolate batter. In small bowl, beat egg whites until foamy; gradually
  add remaining 1/3 cup sugar, beating until stiff peaks form. Fold
  remaining almond mixture into beaten whites. Gradually add egg white
  mixture to chocolate batter, folding gently until well blended. Pour
  batter into prepared pans.
  
  4. Bake 30 to 35 minutes or until wooden pick inserted in center comes
  out clean. Cool 10 minutes (cake will settle slightly). Remove from pans
  to wire racks; peel off paper. Cool completely.
  
  5. Place 1 layer on serving plate. Heat apricot preserves; strain.
  Discard fruit. Spread melted preserves over top of layer. Top with
  remaining layer.
  
  6. Prepare CHOCOLATE CREAM FROSTING; spread over top and sides of torte.
  Refrigerate until serving time. Garnish with whole almonds, if desired.
  Cover; refrigerate leftover torte. 12 servings.
  
  CHOCOLATE CREAM FROSTING
  
  In medium bowl, stir together 1/2 cup sugar and 1/4 cup HERSHEY'S Cocoa.
  Add 1 cup (1/2 pt.) whipping cream and 1/2 teaspoon vanilla extract.
  Beat until stiff. About 2 cups frosting.
  
  Copyright 1995 Hershey Foods Corporation.
  Recipe may be reprinted courtesy of the Hershey Kitchens.
  Meal-Master format courtesy of Karen Mintzias.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: CHOCOLATE CREAM PASSOVER TORTE
 Categories: Desserts, Holiday
      Yield: 12 servings
 
    1/3 c  HERSHEY'S Cocoa; plus...
      1 tb HERSHEY'S Cocoa; (divided)
    1/4 c  Boiling water
      2 tb Butter or margarine
           -- softened
      1 ts Vanilla extract
      6    Eggs; separated
    2/3 c  Sugar; divided
    1/3 c  Blanched toasted almonds
           -(finely ground)

----------------------------COCOA WHIPPED CREAM----------------------------
  1 1/2 c  Cold whipping cream
    1/3 c  Sugar
      3 tb HERSHEY'S Cocoa
    3/4 tb Vanilla extract
 
  Heat oven to 350 F. Line bottom of 15-1/2 x 10-1/2 x 1-inch jelly-roll
  pan with parchment paper or line with foil (extending slightly over
  sides; grease foil). In small bowl, stir together 1/3 cup cocoa and
  water until mixture is smooth. Stir in butter and vanilla; cool. In
  large bowl, combine egg yolks and 1/2 cup sugar; beat on medium speed of
  electric mixer until light and fluffy, about 5 minutes. Add chocolate
  mixture and almonds, beating until well blended.In another large bowl,
  beat egg whites until foamy. Gradually add remaining sugar, beating
  until stiff peaks form. Fold 1/4 egg white mixture into chocolate
  mixture. Add remaining egg whites, folding well. Pour batter into
  prepared pan. Bake 18 to 20 minutes or until cake springs back when
  touched lightly in center. Dust cake with 1 tablespoon cocoa; cover with
  clean dry towel. Cool in pan on wire rack. Cut cake into 4 equal pieces.
  Remove paper or foil before placing on serving plate. Prepare COCOA
  WHIPPED CREAM; reserve 1-1/4
  
  to 1-1/2 cups to frost sides and ends of cake. Place one layer on plate;
  spread with COCOA WHIPPED CREAM. Repeat layering, ending with whipped
  cream. Spread reserved whipped cream on all sides of assembled cake.
  Garnish as desired. Refrigerate until serving time. Cover; refrigerate
  leftover dessert. About 12 servings.
  
  COCOA WHIPPED CREAM
  
  In large cold bowl, combine 1-1/2 cups cold whipping cream, 1/3 cup
  sugar, 3 tablespoons HERSHEY'S Cocoa and 3/4 tablespoon vanilla extract;
  beat with cold beaters until stiff. About 3 cups whipped cream.
  
  * To toast almonds: Heat oven to 350 F. Spread 1/3 cup blanched slivered
  almonds in thin layer in shallow baking pan. Bake 8 to 10 minutes,
  stirring occasionally, until light golden brown. Cool. To grind, process
  in food processor.
  
  NUTRITIONAL INFORMATION PER SERVING = 1/12 RECIPE
  
  240 Calories (140 Calories from Fat)
  16 gm Total Fat (9 g Saturated Fat)
      140 mg Cholesterol
       40 mg Sodium
       40 mg Calcium (4% Daily Value)
  20 gm Total Carbohydrate
  5 gm Protein
  
  Copyright 1995 Hershey Foods Corporation.
  Recipe may be reprinted courtesy of the Hershey Kitchens.
  Meal-Master format courtesy of Karen Mintzias.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: PASSOVER COCOA BLINTZES
 Categories: Desserts, Holiday
      Yield: 14 Blintzes
 
--------------------------COCOA SOUR CREAM TOPPING--------------------------
      1 c  Dairy sour cream
    1/4 c  Sugar
      2 tb HERSHEY'S Cocoa
    1/2 ts Vanilla extract

---------------------------RICOTTA CHEESE FILLING---------------------------
  1 3/4 c  Ricotta cheese
      1    Egg
      1 ts Sugar
    1/2 ts Ground cinnamon
      1 ds Salt
      3    Eggs
  1 1/3 c  Water
    1/2 c  Potato starch
      3 tb HERSHEY'S Cocoa
    1/4 c  Sugar; divided
      1 ds Salt
      1 tb Vegetable oil
      2 tb Butter
           -- cut into small pieces
 
  1. Prepare COCOA SOUR CREAM TOPPING; refrigerate.
  
  2. Prepare RICOTTA CHEESE FILLING; set aside.
  
  3. In medium bowl, beat eggs and water until blended. Gradually add
  potato starch, cocoa, 2 tablespoons sugar, salt and oil, beating until
  mixture is smooth. Lightly butter 8-inch skillet. Heat skillet over
  medium heat. For each blintz, pour about 3 tablespoons batter into
  skillet; quickly rotate pan to coat bottom of skillet evenly. (Stir
  batter periodically.) Return pan to medium heat; fry blintz until set.
  Invert skillet over clean cloth towel. (Blintz leaf will come out of pan
  cooked side up.)
  
  4. Heat oven to 350 F. Lightly butter 13x9-inch baking pan. Place
  slightly heaping tablespoon RICOTTA CHEESE FILLING in center of each
  blintz leaf. Fold in sides and ends, forming a square. Arrange blintzes,
  seam side down, in prepared pan. Sprinkle remaining 2 tablespoons sugar
  over top. Dot with butter. Bake 15 to 20 minutes or until heated
  through. Serve immediately with COCOA SOUR CREAM TOPPING. 14 to 16
  blintzes.
  
  COCOA SOUR CREAM TOPPING:
  
  In small bowl combine 1 cup (8 oz.) dairy sour cream, 1/4 cup sugar, 2
  tablespoons HERSHEY'S Cocoa and 1/2 teaspoon vanilla extract; stir until
  well blended.
  
  RICOTTA CHEESE FILLING:
  
  In medium bowl, stir together all ingredients until well blended.
  
  Copyright 1995 Hershey Foods Corporation.
  Recipe may be reprinted courtesy of the Hershey Kitchens.
  Meal-Master format courtesy of Karen Mintzias.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: SPRINGTIME COLD CHOCOLATE SOUFFLE
 Categories: Desserts, Low-fat
      Yield: 6 servings
 
      1    Envelope unflavored gelatin
    1/4 c  Cold water
      2 tb 56-60% vegetable oil spread
  1 1/2 c  Cold skim milk; divided
    1/2 c  Sugar
    1/3 c  HERSHEY'S Cocoa; or
           - European Style Cocoa
  2 1/2 ts Vanilla extract; divided
 1 5/16 oz Dry whipped topping mix
 
  1. Measure length of foil to fit around 2-cup souffle dish; fold in
  thirds, lengthwise. Tape securely to outside of dish to form collar,
  extending 1-inch above rim; lightly oil inside of foil.
  
  2. In small microwave-safe bowl, sprinkle gelatin over water; let stand
  2 minutes to soften. Microwave at HIGH (100%) 30 seconds or until clear.
  Stir in vegetable oil spread; let stand several minutes until gelatin
  dissolves completely.
  
  3. Stir together 1 cup skim milk, sugar, cocoa and 2 teaspoons vanilla.
  Beat on low speed while gradually pouring in gelatin mixture; let stand
  5 minutes or until mixture thickens slightly.
  
  4. Prepare whipped topping mix as directed with remaining 1/2 cup skim
  milk and 1/2 teaspoon vanilla extract; carefully fold into chocolate
  mixture until well blended. Spoon into prepared dish; cover. Refrigerate
  until firm; remove foil. Garnish as desired; serve cold. 6 servings.
  
  NUTRITIONAL INFORMATION PER SERVING = 1/6 DESSERT
  150 Calories
        4 g  Protein
       27 g  Carbohydrate
  2.5 g Total Fat
  0 mg Cholesterol
       50 mg Sodium
  
  Copyright 1995 Hershey Foods Corporation.
  Recipe may be reprinted courtesy of the Hershey Kitchens.
  Meal-Master format courtesy of Karen Mintzias.
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: CHOCO-STRAWBERRY COOLER
 Categories: Beverages
      Yield: 2 servings
 
           Crushed ice
    3/4 c  Cold skim milk
    1/4 c  Sliced fresh strawberries
      2 tb HERSHEY'S Lite Syrup
           -OR- HERSHEY'S Syrup
      2 tb Vanilla low-fat ice cream
      2 tb Club soda
 
  1. Fill two tall glasses with crushed ice.
  
  2. In blender container, place all ingredients except club soda. Cover;
  blend until smooth.
  
  3. For each serving, pour into glass over crushed ice; add club soda.
  Serve immediately. Two 6-ounce servings.
  
  VARIATIONS:
  
  Substitute any of the following for strawberries:
  1/3 cup drained canned peach slices
  3 tablespoons frozen raspberries.
  2 pineapple slices or 1/4 cup drained crushed canned pineapple
  
  NUTRITIONAL INFORMATION PER SERVING = 6 FL. OZ.
  
  70 Calories
        4 g  Protein
       14 g  Carbohydrate
  0.5 g Total Fat (0 g Saturated Fat)
       55 mg Cholesterol
       75 mg Sodium
  
  Hershey's is a registered trademark of Hershey Foods Corporation.
  Recipe may be reprinted courtesy of the Hershey Kitchens.
  
  Meal-Master format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: FIRECRACKER BROWNIES
 Categories: Cookies, Desserts
      Yield: 16 Brownies
 
    3/4 c  Butter or margarine; melted
  1 1/2 c  Sugar
  1 1/2 ts Vanilla extract
      3    Eggs
    3/4 c  All-purpose flour
    1/2 c  HERSHEY's Cocoa
    1/2 ts Baking powder
    1/2 ts Salt
      1 c  HERSHEY'S Chocolate Chips
           - (Semi-Sweet)
    1/2 c  Coarsely chopped nuts
           - (optional)
 
  1. Heat oven to 350 F. Grease 8-inch square baking pan.
  
  2. In bowl, stir together butter, sugar and vanilla. Add eggs; with
  spoon, beat well.
  
  3. Stir together flour, cocoa, baking powder and salt; gradually add to
  egg mixture, beating until well blended. Stir in chocolate chips and
  nuts, if desired. Spread batter evenly into prepared pan.
  
  4. Bake 40 to 45 minutes or until brownies begin to pull away from sides
  of pan. Cool completely in pan on wire rack. Cut into bars. About 16
  brownies.
  
  Nutritional Information Per Serving = 1 Brownie with Walnuts (1/16
  Recipe)
  
  280 Calories (140 Calories from Fat)
  15 g Total Fat (8 grams Saturated Fat)
       65 mg Cholesterol
      180 mg Sodium
       25 mg Calcium (2% Daily Value)
       32 g  Total Carbohydrate
        4 g  Protein
  Hershey's is a registered trademark of Hershey Foods Corporation.
  Recipe may be reprinted courtesy of the Hershey Kitchens.
  
  Meal-Master format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: REESE'S PEANUT BUTTER BROWNIES
 Categories: Cookies, Desserts
      Yield: 36 Bars
 
    3/4 c  Butter or margarine
    3/4 c  REESE'S Creamy Peanut Butter
  1 3/4 c  Sugar
      2 ts Vanilla extract
      4    Eggs
  1 1/4 c  All-purpose flour
    1/2 ts Baking powder
    1/4 ts Salt
    1/4 c  HERSHEY'S Cocoa
 
  1. Heat oven to 350 F. Grease 13x9x2-inch baking pan.
  
  2. In saucepan, melt butter. Add peanut butter; stir until peanut butter
  is melted. Stir in sugar and vanilla. Add eggs; beat well with spoon.
  Add flour, baking powder and salt; beat well.
  
  3. Remove 1-3/4 cups batter; stir cocoa into this part. Spread chocolate
  batter into prepared pan. Spread remaining batter over top.
  
  4. Bake 30 minutes or until brownies just begin to pull away from sides
  of pan. Cool completely in pan on wire rack. Cut into bars. About 36
  brownies.
  
  Hershey's is a registered trademark of Hershey Foods Corporation.
  Recipe may be reprinted courtesy of the Hershey Kitchens.
  
  Meal-Master format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: CHOCOLATE GREETING CARD CAKE
 Categories: Cakes, Desserts
      Yield: 15 Servings
 
  1 3/4 c  All-purpose flour
  1 3/4 c  Sugar
    3/4 c  HERSHEY'S COCOA
  1 1/2 ts Baking soda
    3/4 ts Salt
    2/3 c  Butter or margarine
           -- softened
     16 oz Dairy sour cream
      2    Eggs
      1 ts Vanilla extract

----------------------------BUTTERCREAM FROSTING----------------------------
      6 tb Butter or margarine
           -- softened
  2 2/3 c  Powdered sugar
    1/3 c  HERSHEY'S Cocoa
      4 tb -to...
      5 tb Milk
      1 ts Vanilla extract

----------------------------------OPTIONAL----------------------------------
           Decorating frosting
           Colored sprinkles
 
  Heat oven to 350 F. Grease and flour 13x9x2-inch baking pan. In large
  bowl, stir together flour, sugar, cocoa, baking soda and salt. Add
  butter, sour cream, eggs and vanilla; beat on medium speed of electric
  mixer 3 minutes. Pour batter into prepared pan. Bake 40 to 45 minutes or
  until wooden pick inserted in center comes out clean. Cool 10 minutes;
  remove from pan to wire rack. Cool completely. Transfer cake to serving
  plate. Frost with ONE-BOWL BUTTERCREAM FROSTING. Decorate cake to
  resemble greeting card. 12 to 15 servings.
  
  ONE-BOWL BUTTERCREAM FROSTING: In medium bowl, beat butter until creamy.
  Gradually add sugar and cocoa alternately with milk and vanilla, beating
  until of spreading consistency. About 2 cups frosting.
  
  NUTRITIONAL INFORMATION PER SERVING = 1/15 RECIPE
  
  440 Calories (190 Calories from Fat)
  21 g Total Fat (12 grams Saturated Fat)
       75 mg Cholesterol
      390 mg Sodium
       60 mg Calcium (6% Daily Value)
       57 g  Total Carbohydrate
        5 g  Protein
  Hershey's is a registered trademark of Hershey Foods Corporation.
  Recipe may be reprinted courtesy of the Hershey Kitchens.
  
  Meal-Master format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: INDEPENDENCE DAY CHOCOLATE CAKE
 Categories: Holiday, Cakes
      Yield: 15 servings
 
    1/2 c  HERSHEY'S Cocoa
    1/2 c  Boiling water
    2/3 c  Shortening
  1 1/2 c  Sugar
      1 ts Vanilla extract
      2    Eggs
      2 c  All-purpose flour
  1 1/2 ts Baking soda
    1/2 ts Salt
  1 1/3 c  Buttermilk or sour milk*
     16 oz Creamy vanilla frosting
           - (canned, ready-to-spread)
           - (or more, if desired)
           Blue food color
      2 c  Fresh strawberries
           -- cut into pieces
 
  1. Heat oven to 350 F. Grease and flour 15-1/2x10-1/2x1-inch jelly roll
  pan.
  
  2. In small bowl, stir together cocoa and water until smooth. In large
  bowl, beat shortening, sugar, vanilla and eggs. Stir together flour,
  baking soda and salt; add alternately with buttermilk to shortening
  mixture. Stir in cocoa mixture. Spread batter into prepared pan.
  
  3. Bake 28 to 30 minutes or until wooden pick inserted in center comes
  out clean. Cool in pan on wire rack.
  
  4. Remove about 3/4 cup frosting; add food color to 1/2 cup frosting to
  tint desired shade of blue. Set aside the blue frosting and about 1/4
  cup vanilla frosting.
  
  5. Spread remaining vanilla frosting over top of cake. Spread blue
  frosting in upper left corner. Pipe stars in blue field with reserved
  1/4 cup vanilla frosting. Shortly before serving, place strawberries in
  seven rows to represent red stripes of flag. About 15 servings.
  
  * To sour milk: Use 2 teaspoons white vinegar plus milk to equal 2/3
  cup.
  
  Hershey's is a registered trademark of Hershey Foods Corporation.
  Recipe may be reprinted courtesy of the Hershey Kitchens.
  
  Meal-Master format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: INDEPENDENCE DAY FLAG CAKE
 Categories: Cakes, Desserts, Holiday
      Yield: 1 Cake
 
    3/4 c  Butter or margarine
  1 2/3 c  Sugar
      3    Eggs
      1 ts Vanilla extract
      2 c  All-purpose flour
    2/3 c  HERHSEY'S Cocoa
  1 1/4 ts Baking soda
    1/4 ts Baking powder
      1 ts Salt
  1 1/3 c  Water
           BUTTERCREAM FROSTING
      3 c  Powdered sugar
    1/3 c  Butter or margarine
           - softened
      2 tb -to...
      3 tb Milk
  1 1/2 ts Vanilla extract

-------------------------------FOR DECORATION-------------------------------
    1/2 pt Blueberries
      1 qt Small strawberries
           -(of uniform size)
 
  1. Heat oven to 350 F. Grease and flour 13x9x2-inch baking pan.
  
  2. In large bowl, combine butter, sugar, eggs and vanilla; beat on high
  speed of electric mixer 3 minutes. Stir together flour, cocoa, baking
  soda, baking powder and salt; add alternately with water to butter
  mixture. Blend just until combined. Pour 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. Cool completely on wire
  rack. Place cake on oblong serving tray or foil covered cardboard.
  
  4. Prepare VANILLA BUTTERCREAM FROSTING; frost cake. Arrange blueberries
  in upper left corner of cake, creating a 4x5 inch rectangle. Arrange
  strawberries in rows for red stripes. 12 to 15 servings.
  
  VANILLA BUTTERCREAM FROSTING: In large bowl, combine powdered sugar and
  butter. Add milk and vanilla; beat to spreading consistency. About 2
  cups.
  
  Hershey's is a registered trademark of Hershey Foods Corporation.
  Recipe may be reprinted courtesy of the Hershey Kitchens.
  
  Meal-Master format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: CHOCOLATE AND RASPBERRY CREAM TORTE
 Categories: Desserts, Cakes
      Yield: 15 servings
 
      6 tb Lower fat margarine
           - (40% corn oil)
      1 c  Sugar
      1 c  Skim milk
      1 tb White vinegar
    1/2 ts Vanilla extract
  1 1/4 c  All-purpose flour
    1/3 c  HERSHEY'S Cocoa
           -OR- European Style Cocoa
      1 ts Baking soda
    1/4 c  Red raspberry jam
           RASPBERRY CREAM
     10 oz Frozen red raspberries
           -- thawed
 1 5/16 oz Dry whipped topping mix
    1/2 c  Cold skim milk
    1/2 ts Vanilla extract
      3 dr Red food color (optional)

----------------------------------OPTIONAL----------------------------------
           Fresh raspberries
 
  1. Heat oven to 350 F. Spray 15-1/2x10-1/2x1-inch jelly-roll pan with
  vegetable cooking spray.
  
  2. In medium saucepan over low heat, melt lower fat margarine; stir in
  sugar. Remove from heat. Stir in milk, vinegar and vanilla. Stir
  together flour, cocoa and baking soda; gradually add to sugar mixture,
  stirring with whisk until well blended. Pour batter into prepared pan.
  
  3. Bake 16 to 18 minutes or until wooden pick inserted in center comes
  out clean. Cool 10 minutes; remove from pan to wire rack. Cool
  completely.
  
  4. Prepare RASPBERRY CREAM.
  
  5. To assemble, cut cake crosswise into four equal pieces. Place one
  piece on serving plate; spread 1 tablespoon jam over top. Carefully
  spread a scant 3/4 cup RASPBERRY CREAM over jam. Repeat layering twice,
  ending with plain layer on top. Spread remaining 1 tablespoon jam over
  top. Spoon or pipe remaining RASPBERRY CREAM over jam. Refrigerate torte
  until ready to serve. Garnish with raspberries, if desired. Cover;
  refrigerate leftover torte. 15 servings.
  
  RASPBERRY CREAM: 1. Thoroughly drain raspberries; place in blender
  container. Cover; blend until smooth. Strain in sieve; discard seeds.
  
  2. In small bowl, prepare dry whipped topping mix as directed on
  package, using skim milk, omitting vanilla and food color, if desired.
  Fold in pureed raspberries. About 2-1/4 cups.
  
  NUTRITIONAL INFORMATION PER SERVING = 1/15 TORTE
  
  160 Calories
        3 g  Protein
       33 g  Carbohydrate
  3 g Total Fat (1 g Saturated Fat)
  0 mg Cholesterol
      120 mg Sodium
  Hershey's is a registered trademark of Hershey Foods Corporation.
  Recipe may be reprinted courtesy of the Hershey Kitchens.
  
  Meal-Master format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: CHOCOLATE MOUSSE TRIFLE
 Categories: Desserts
      Yield: 1 Trifle
 
--------------------------------SPONGE CAKE--------------------------------
      2    Eggs
    1/2 c  Sugar
    2/3 c  All-purpose flour
    1/2 ts Baking powder
    1/4 ts Salt
      3 tb Water
      1 ts Vanilla extract
      1    Envelope unflavored gelatin
      2 tb Cold water
    1/4 c  Boiling water
    2/3 c  Sugar
    1/3 c  HERSHEY'S Cocoa
  1 1/2 c  Cold whipping cream
  1 1/2 ts Vanilla extract
    1/4 c  Rum, divided (optional)
      2 c  Sliced, peeled peaches
           -OR- kiwi
      2 c  Strawberries or raspberries
           - (sliced, sweetened)
           Sweetened whipped cream
           Fresh fruit
 
  1. Prepare SPONGE CAKE (see below).
  
  2. Sprinkle gelatin over cold water in small bowl; let stand 1 minute to
  soften. Add boiling water; stir until gelatin is completely dissolved
  (mixture must be clear).
  
  3. Stir together sugar and cocoa in large cold bowl; add whipping cream
  and vanilla. Beat on medium speed of electric mixer until stiff. Pour in
  gelatin mixture; stir until well blended.
  
  4. To assemble trifle: Slice sponge cake into two layers; place one
  layer in bottom of 2-quart straight-sided souffle dish or trifle bowl.
  Sprinkle with 2 tablespoons rum, if desired. Arrange layer of peaches or
  kiwi on top of cake. Spoon about half chocolate mousse onto fruit. Top
  with remaining cake layer. Sprinkle with remaining rum; arrange sliced
  strawberries or raspberries on cake. Top with remaining mousse;
  refrigerate about 2 hours. Before serving, garnish with spoonfuls of
  whipped cream and fresh fruit.
  
  NOTE: 3-ounce package (12 unfilled ladyfingers, split) can be
  substituted for sponge cake. Arrange ladyfingers in two layers cutting
  as needed to fit bowl..
  
  SPONGE CAKE:
  
  1. Heat oven to 350 F. Grease and flour 8-inch round baking pan.
  
  2. In bowl, beat eggs at high speed of electric mixer until foamy.
  Gradually add sugar beating until mixture is double in volume.
  
  3. Stir together flour, baking powder and salt; alternately add with
  water and vanilla to egg mixture, beating on low speed just until
  ingredients are combined. Immediately pour batter into prepared pan.
  
  4. Bake 22 to 25 minutes or until cake springs back when touched
  lightly. Cool 5 minutes. Remove from pan; cool completely on wire rack.
  Hershey's is a registered trademark of Hershey Foods Corporation.
  Recipe may be reprinted courtesy of the Hershey Kitchens.
  
  Meal-Master format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: CREAMY SMOOTH CHOCO-BLUEBERRY PARFAITS
 Categories: Desserts
      Yield: 6 servings
 
      1 pk Pudding & pie filling mix
           -(6-serving size,
           - chocolate, instant)
      2 c  Milk
    1/2 c  HERSHEY'S Syrup
      8 oz Non-dairy whipped topping
           -(frozen), thawed
  1 3/4 c  Blueberry pie filling
           -(canned), chilled
 
  1. In large bowl, combine pudding mix, milk and syrup; mix well.
  
  2. Fold whipped topping into blueberry pie filling; reserve about 1 cup
  for garnish.
  
  3. Beginning with chocolate mixture, alternately layer with blueberry
  topping in parfait glasses. Cover; refrigerate several hours. Garnish
  with reserved blueberry topping. 6 to 8 parfaits.
  Hershey's is a registered trademark of Hershey Foods Corporation.
  Recipe may be reprinted courtesy of the Hershey Kitchens.
  
  Meal-Master format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: CHOCOLATE FRUIT TART
 Categories: Desserts
      Yield: 1 Tart
 
---------------------------CHOCOLATE CRUMB CRUST---------------------------
  1 1/2 c  Vanilla wafer crumbs
           -(about 45 wafers, crushed)
    1/3 c  HERSHEY'S Cocoa
    1/3 c  Powdered sugar
    1/2 c  Butter or margarine; melted

----------------------------------FILLING----------------------------------
      8 oz Cream cheese; softened
    1/2 c  Sugar
      3 tb HERSHEY'S Cocoa
      1 tb Milk
      1 ts Vanilla extract
      3    Peaches or nectarines,
           -- peeled and sliced
      2 c  Strawberries, halved
      1 c  Blueberries
      1 md Banana, sliced
    1/4 c  Peach or apricot preserves
 
  1. Prepare CHOCOLATE CRUMB CRUST (below).
  
  2. In bowl, beat cream cheese and sugar. Add cocoa, milk and vanilla;
  beat until smooth and well blended. Spread mixture over crust;
  refrigerate until cream cheese mixture is chilled.
  
  3. Arrange fruit on cream cheese mixture, working from outside toward
  center until surface is covered. Heat preserves until thin; cool
  slightly. Spoon preserves over fruit. Refrigerate 1 to 2 hours before
  serving. Cut into wedges. 8 to 10 servings.
  
  CHOCOLATE CRUMB CRUST:
  
  1. Lightly butter 12-inch pizza pan.
  
  2. In medium bowl, stir together crumbs, cocoa and powdered sugar. Stir
  in melted butter. Press mixture onto bottom and side of prepared pan.
  Chill thoroughly.
  Hershey's is a registered trademark of Hershey Foods Corporation. Recipe
  may be reprinted courtesy of the Hershey Kitchens.
  
  Meal-Master format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: CALIFORNIA STRAWBERRY LOG
 Categories: Desserts
      Yield: 8 servings
 
      3    Eggs; separated
    1/2 c  Granulated sugar
    1/2 c  All-purpose flour
    1/3 c  HERSHEY'S Cocoa
    1/3 c  Granulated sugar
    1/2 ts Baking soda
    1/4 ts Salt
    1/3 c  Water
      2 ts Vanilla extract; divided
      1 tb Granulated sugar
      2 tb Powdered sugar; plus...
    3/4 c  Powdered sugar; divided
      2 c  Cold whipping cream
      3 c  Thinly sliced strawberries
           - (fresh); OR...
     32 oz -frozen strawberries
           -- thawed
           Additional strawberries,
           -- coarsely chopped
           -- (optional)
 
  1. Heat oven to 375 F. Line 15-1/2x10-1/2x1-inch jelly-roll pan with
  foil; generously grease foil.
  
  2. In large bowl, beat egg yolks on high speed of electric mixer 3
  minutes. Gradually add 1/2 cup granulated sugar; continue beating 2
  minutes. Stir together flour, cocoa, 1/3 cup granulated sugar, baking
  soda and salt; add alternately with water and 1 teaspoon vanilla to egg
  yolk mixture, beating on low speed just until smooth.
  
  3. In small bowl, beat egg whites until foamy. Add 1 tablespoon
  granulated sugar and beat until stiff peaks form; carefully fold into
  chocolate mixture. Spread batter evenly into prepared pan. Bake 15 to 18
  minutes or until top springs back when touched lightly.
  
  4. Invert on towel sprinkled with 2 tablespoons powdered sugar; remove
  foil carefully. Immediately roll cake and towel together from narrow
  end; place on wire rack to cool.
  
  5. In clean large bowl, beat whipping cream, remaining 3/4 cup powdered
  sugar and remaining 1 teaspoon vanilla on high speed until stiff. Fold
  sliced strawberries into 2 cups whipped cream; reserve remaining whipped
  cream. Unroll cake and spread with strawberry-cream mixture. Reroll.
  Frost with reserved whipped cream; garnish with chopped strawberries, if
  desired. Refrigerate at least 1 hour before serving. Refrigerate
  leftover dessert. 8 to 10 servings.
  
  Hershey's is a registered trademark of Hershey Foods Corporation.
  Recipe may be reprinted courtesy of the Hershey Kitchens.
  
  Meal-Master format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: CHOCOLATE STRAWBERRY WHIPPED CREAM CAKE
 Categories: Cakes
      Yield: 8 servings
 
      3    Eggs
      1 c  Sugar
    1/3 c  Water
      1 ts Vanilla extract
    3/4 c  All-purpose flour
    1/4 c  European Style Cocoa
           -(HERSHEY'S)
           -or HERSHEY'S regular cocoa
      1 ts Baking powder
    1/2 ts Salt

---------------------------WHIPPED CREAM FILLING---------------------------
      1 c  Fresh strawberry slices
    1/4 c  HERSHEY'S Strawberry Syrup
      1    Envelope unflavored gelatin
      1 c  Cold whipping cream

--------------------------------ROYAL GLAZE--------------------------------
    2/3 c  HERSHEY'S Chocolate Chips
           -(Semi-Sweet)
    1/4 c  Whipping cream
 
  1. Heat oven to 375 F. Grease 15-1/2x10-1/2x1-inch jelly roll pan. Line
  with wax paper; grease paper.
  
  2. In small bowl, on high speed, beat eggs until very thick and cream
  colored, about 5 minutes; gradually beat in sugar. With mixer on low
  speed, beat in water and vanilla. Stir together flour, cocoa, baking
  powder and salt; gradually add to egg mixture, beating just until
  combined. Pour into prepared pan.
  
  3. Bake 10 to 13 minutes until wooden pick inserted in center comes out
  clean. Immediately invert pan onto linen towel sprinkled with powdered
  sugar; carefully peel off wax paper. Invert onto wire rack covered with
  wax paper. Cool completely.
  
  4. Prepare STRAWBERRY WHIPPED CREAM FILLING. Cut cake into 4 equal
  rectangles, 3-1/2x10-inches; divide filling into thirds and spread
  evenly on 3 rectangles, leaving 1 plain rectangle for top. Cover and
  refrigerate until firm.
  
  5. Prepare ROYAL GLAZE. To assemble, stack layers on top of each other
  with cake layer on top. Top with ROYAL GLAZE; refrigerate until ready to
  serve. Cut into slices; refrigerate leftover cake. 8 servings.
  
  STRAWBERRY WHIPPED CREAM FILLING:
  1. In food processor or blender, puree strawberry slices with strawberry
  syrup until liquid; sprinkle unflavored gelatin over mixture. Let stand
  until softened, about 5 minutes; puree again for several seconds.
  
  2. Pour mixture into medium microwave-safe bowl. Microwave at HIGH
  (100%) 30 seconds to 1 minute, until mixture is hot, not boiling, and
  gelatin is dissolved. Cool to room temperature.
  
  3. In small bowl, beat whipping cream until stiff; fold in strawberry
  mixture.
  
  ROYAL GLAZE:  In small microwave-safe bowl, place 2/3 cup HERSHEY'S
  Semi-Sweet Chocolate Chips and 1/4 cup whipping cream. Microwave at HIGH
  30 seconds to 1 minute until chips are melted and mixture is smooth when
  stirred. Cool slightly until thickened, about 5 to 10 minutes.
  
  Hershey's is a registered trademark of Hershey Foods Corporation.
  Recipe may be reprinted courtesy of the Hershey Kitchens.
  
  Meal-Master format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: COCOA CRATER CAKE
 Categories: Cakes
      Yield: 1 Cake
 
-------------------------------CRATER FILLING-------------------------------
      3 tb Butter or margarine
      3 tb HERSHEY'S Cocoa
    2/3 c  Powdered sugar
      1 tb Milk
    1/4 ts Vanilla extract

------------------------------------CAKE------------------------------------
  1 3/4 c  All-purpose flour
  1 1/2 c  Granulated sugar
    2/3 c  HERSHEY'S Cocoa
  1 1/2 ts Baking soda
      1 ts Salt
  1 1/2 c  Dairy sour cream
    1/2 c  Butter or margarine
           -- softened
      2    Eggs
      1 ts Vanilla extract
    1/2 c  Chopped nuts
           Powdered sugar (optional)
 
  1. Heat oven to 350 F. Grease and flour 13x9x2-inch baking pan. Prepare
  CRATER FILLING.
  
  2. In large bowl, stir together flour, sugar, cocoa, baking soda and
  salt. Add sour cream, butter, eggs and vanilla; blend on low speed. Beat
  on medium speed of electric mixer 3 minutes, scraping bowl occasionally.
  Pour batter into prepared pan.
  
  3. Drop half teaspoonfuls of filling 1 inch apart over top of batter.
  With fork, marble filling lightly over batter. Sprinkle nuts over top.
  
  4. Bake 35 to 40 minutes or until wooden pick inserted in cake portion
  near center comes out clean. Cool completely in pan on wire rack.
  Sprinkle powdered sugar over top, if desired. 12 to 15 servings.
  
  CRATER FILLING:
  
  1. In small saucepan over low heat, melt butter. Add cocoa, stirring
  constantly until blended and smooth.
  
  2. In small mixer bowl, combine powdered sugar, milk and vanilla. Add
  cocoa mixture; beat on high speed of electric mixer 2 minutes.
  
  Hershey's is a registered trademark of Hershey Foods Corporation.
  Recipe may be reprinted courtesy of the Hershey Kitchens.
  
  Meal-Master format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: RED, WHITE & BLUE CHOCOLATE CUPCAKES
 Categories: Desserts, Cakes
      Yield: 18 Cupcakes
 
      2 c  Sugar
  1 3/4 c  All-purpose flour
    3/4 c  HERSHEY'S Cocoa
           -OR European Style Cocoa
  1 1/2 ts Baking powder
  1 1/2 ts Baking soda
      1 ts Salt
      2    Eggs
      1 c  Milk
    1/2 c  Vegetable oil
      2 ts Vanilla extract
      1 c  Boiling water
           BUTTERCREAM FROSTING
      5 tb Butter or margarine
           -- softened
      4 c  Powdered sugar
    1/4 c  Milk
      1 ts Vanilla extract

----------------------------------GARNISH----------------------------------
           Fresh blueberries
           Fresh strawberries
 
  1. Heat oven to 350 F. Line muffin cups (2-1/2 inches in diameter) with
  paper bake cups. In large bowl, stir together sugar, flour, cocoa,
  baking powder, baking soda and salt.
  
  2. Add eggs, milk, oil and vanilla; beat on medium speed of electric
  mixer 2 minutes. Stir in boiling water (batter will be thin). Fill
  muffin cups 2/3 full with batter.
  
  3. Bake 22 to 25 minutes or until wooden pick inserted in center comes
  out clean. Remove from pan to wire rack. Cool completely.
  
  4. Prepare VANILLA BUTTERCREAM FROSTING; frost cupcakes. Garnish with
  blueberries and strawberries. About 2-1/2 dozen cupcakes.
  
  VANILLA BUTTERCREAM FROSTING: In medium bowl, beat 5 tablespoons
  softened butter or margarine until creamy. Gradually add 4 cups powdered
  sugar, 1/4 cup milk and 1 teaspoon vanilla extract, beating until of
  spreading consistency. About 2 cups frosting.
  
  Hershey's is a registered trademark of Hershey Foods Corporation.
  Recipe may be reprinted courtesy of the Hershey Kitchens.
  
  Meal-Master format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: CHOCOLATE COVERED STRAWBERRIES
 Categories: Desserts, Fruits
      Yield: 1 Recipe
 
     12 oz HERSHEY'S Chocolate Chips
           -- (Semi-Sweet)
      2 tb Shortening
           -(do not use butter,
           -margarine or oil*)
           Fresh strawberries w/ stems
           - rinsed and patted dry
 
  1. Cover tray with wax paper. In medium microwave-safe bowl, place
  chocolate chips and shortening. Microwave at HIGH (100%) 1-1/2 minutes
  or just until chips are melted and mixture is smooth when stirred; cool
  slightly.
  
  2. Holding by top, dip 2/3 of each strawberry into chocolate mixture;
  shake gently to remove excess. Place on prepared tray.
  
  3. Refrigerate until coating is firm, about 30 minutes. Store, covered,
  in refrigerator. Coats about 5 dozen small strawberries. (About 1 cup
  coating)
  
  *Butter and margarine contain water which may prevent chocolate from
  melting properly and oil may prevent chocolate from forming a coating.
  
  Hershey's is a registered trademark of Hershey Foods Corporation.
  Recipe may be reprinted courtesy of the Hershey Kitchens.
  
  Meal-Master format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: WHITE & CHOCOLATE COVERED STRAWBERRIES
 Categories: Fruits, Desserts
      Yield: 1 Recipe
 
     10 oz Premier White Chips
           - (HERSHEY'S)
      2 tb Shortening
           -(do not use butter,
           -margarine or oil)
      1 c  HERSHEY'S Chocolate Chips
           -(Semi-Sweet)
      4 c  Fresh strawberries, rinsed
           -- patted dry and chilled
 
  1. Cover tray with wax paper. In medium microwave-safe bowl, place white
  chips and 1 tablespoon shortening. Microwave at HIGH (100%) 1 minute;
  stir until chips are melted and mixture is smooth. If necessary,
  microwave at HIGH and additional 30 seconds at a time, just until smooth
  when stirred.
  
  2. Holding by top, dip 2/3 of each strawberry into white chip mixture;
  shake gently to remove excess. Place on prepared tray.
  
  3. Refrigerate until coating is firm, at least 30 minutes. In clean
  microwave-safe bowl, repeat microwave procedure with chocolate chips;
  dip lower 1/3 of each berry into chocolate mixture. Refrigerate until
  firm. Cover; refrigerate leftover strawberries. About 2 to 3 dozen
  berries.
  
  Hershey's is a registered trademark of Hershey Foods Corporation.
  Recipe may be reprinted courtesy of the Hershey Kitchens.
  
  Meal-Master format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: STRAWBERRY CHIFFON PIE
 Categories: Pies, Desserts
      Yield: 8 servings
 
------------------------------CHOCOLATE PASTRY------------------------------
  1 1/4 c  All-purpose flour
    1/4 c  Sugar
      3 tb HERSHEY'S Cocoa
    1/4 ts Salt
    1/3 c  Vegetable oil
      3 tb Cold water

----------------------------------FILLING----------------------------------
      3 oz Strawberry flavored gelatin
    3/4 c  Boiling water
  1 1/2 c  Chopped fresh strawberries
      2 c  Non-dairy whipped topping
           -(frozen), thawed
    1/2 c  HERSHEY'S Chocolate Chips
           -(Semi-Sweet)
      1 ts Shortening
           -(do not use butter,
           - margarine or oil)
      8    Whole strawberries
 
  1. Prepare CHOCOLATE PASTRY.
  
  2. In medium bowl, dissolve gelatin in water; cool slightly. Crush
  strawberries or puree to equal 3/4 cup. Stir strawberry puree into
  gelatin mixture; refrigerate until partially set (consistency of
  unbeaten egg whites). Fold whipped topping into strawberry mixture.
  Spoon into prepared crust. Refrigerate 2 to 3 hours or until set.
  
  3. Line tray with wax paper. In small microwave-safe bowl, place
  chocolate chips and shortening. 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.
  Dip whole strawberries into melted chocolate; place on prepared tray.
  Refrigerate, uncovered, about 30 minutes or until chocolate is firm.
  Just before serving, garnish pie with chocolate-covered strawberries.
  Cover; refrigerate leftover pie. 8 servings.
  
  CHOCOLATE PASTRY:
  
  1. In medium bowl, stir together flour, sugar, cocoa and salt. In
  measuring cup, place oil; add water. Do not stir. Pour liquid over flour
  mixture; stir lightly with fork until well blended (if mixture is too
  dry, add 1 to 2 teaspoons additional cold water).
  
  2. With hands, shape mixture into ball. Place between 2 pieces of wax
  paper; roll into 12-inch circle. Peel off top sheet of paper.
  
  3. Gently invert pastry over 9-inch pie plate; peel off paper. Fit
  pastry into pie plate. Fold under extra pastry around edge; flute edge.
  With fork, prick bottom and sides of crust thoroughly. Refrigerate about
  30 minutes.
  
  4. Meanwhile, heat oven to 450 F. Bake crust 10 minutes; cool
  completely.
  
  Hershey's is a registered trademark of Hershey Foods Corporation.
  Recipe may be reprinted courtesy of the Hershey Kitchens.
  
  Meal-Master format courtesy of Karen Mintzias
 
-----
 
---------- Recipe via Meal-Master (tm) v8.02
 
      Title: HERSHEY'S SYRUP LOWFAT SNACKING BROWNIES
 Categories: Desserts, Cookies, Low-fat
      Yield: 36 Brownies
 
    1/2 c  56-60% vegetable oil spread
      1 c  Sugar
      4    Eggs
  1 1/2 c  HERSHEY'S Syrup*
      1 c  All-purpose flour
    1/4 c  HERSHEY'S Cocoa
           EASY DRIZZLE
           - (recipe follows)
           -OR powdered sugar
           - (optional)
 
  1. Heat oven to 350 F. Spray 13x9x2-inch baking pan with vegetable
  cooking spray.
  
  2. In medium microwave-safe bowl, place vegetable oil spread. Microwave
  at HIGH (100%) 1 minute or until melted. Stir in sugar. Add eggs, one at
  a time, beating with spoon after each addition, until mixed well. Add
  syrup; stir until blended. Gradually add flour and cocoa, beating with
  spoon until smooth.
  
  3. Pour batter into prepared pan. Bake 30 to 35 minutes or until wooden
  pick inserted in center comes out clean. Cool completely in pan on wire
  rack.
  
  4. Prepare EASY DRIZZLE; spoon over top of brownies or sprinkle with
  powdered sugar, if desired. Cut into bars. 36 brownies.
  
  EASY DRIZZLE
  
  In small bowl, mix 3/4 cup powdered sugar and 1 to 2 tablespoons skim
  milk until thin enough to pour from the end of a spoon.
  
  * Do not substitute HERSHEY's Lite Syrup.
  
  NUTRITIONAL INFORMATION PER 1 BROWNIE WITHOUT GARNISH
  
  90 Calories
        1 g  Protein
       16 g  Carbohydrate
  2.5 g Total Fat (0.5 g Saturated Fat)
       20 mg Cholesterol
       30 mg Sodium
  
  Hershey's is a registered trademark of Hershey Foods Corporation.
  Recipe may be reprinted courtesy of the Hershey Kitchens.
  
  Meal-Master format courtesy of Karen Mintzias
 
-----
 
