Recipes

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HERSHEY'S CHOCOLATE CAKE

Ingredients

CHOCOLATE CAKE
2 cups sugar
1-3/4 cups flour
3/4 cups Hershey's cocoa
1-1/2 tsp baking powder
1-1/2 tsp baking soda
1 tsp salt
2 eggs
1 cup milk (half and half)
1/2 cup oil
2 tsp vanilla extract
1 cup hot coffee

CREAM CHEESE FROSTING
1 pound cream cheese
2 sticks butter
1 tsp vanilla extract
4 cups confectioners sugar

Back 1

Directions

1. Heat oven to 350 degrees
2. Combine dry ingredients in large bowl
3. Add eggs, milk, oil and vanilla; beat on medium speed 2 mins; stir in hot coffee (batter will be thin).
4. Bake 30-35 mins or until wooden toothpick inserted in center comes out clean

FROSTING
In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth. Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy.

Front 2

CRANBERRY WALNUT OATMEAL COOKIES

Ingredients

* 3/4 cup stick Butter Flavor Crisco or crisco butter flavor shortening
* 3/4 cup granulated sugar
* 3/4 cup firmly packed light brown sugar
* 2 large eggs
* 1 teaspoon vanilla extract
* 1 cup all-purpose flour
* 1 teaspoon baking soda
* 1/4 teaspoon salt
* 2 3/4 cups rolled oats (quick or old-fashioned, see notes in description)
* 1-1 1/2 cup dried cranberries
* 1-1 1/2 cup walnut pieces

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Directions

1. Heat oven to 375°F.
2. Combine 3/4 cup shortening and sugars in large bowl.
3. Beat at medium speed with electric mixer until well blended.
4. Beat in eggs and vanilla until well blended.
5. Combine flour, baking soda and salt in small bowl.
6. Stir into creamed mixture; mix well.
7. Add oats, dried cranberries and walnuts.
8. Drop dough by teaspoonfuls about 2 inches apart onto non-stick cookie sheets.
9. Bake at 375°F for 8 minutes or until firm and light brown.
10. Cool on cookie sheets 4 minutes; transfer to cooling rack.