Melt butter and peanut butter chips in large saucepan over very low heat, stirring often.

Add cocoa; stir until smooth.

Stir in sweetened condensed milk; stir constantly about 4 minutes or until mixture is thick and glossy.

Remove from heat; stir in vanilla. 2.

Refrigerate 2 hours or until firm enough to handle.

Shape into 1-inch balls; roll in cocoa, nuts or graham cracker crumbs.

Refrigerate until firm, about 1 hour.

Store, covered, in refrigerator.

Line 9-inch square pan with foil, extending foil over edges of pan; butter foil.

Cover bottom of prepared pan with chocolate chips.

Combine cashews, macadamia nuts, butter, sugar and corn syrup in large heavy skillet; cook over low heat, stirring constantly, until butter is melted and sugar is dissolved.

Increase heat to medium; cook, stirring constantly, until mixture begins to cling together and turns golden brown.

Pour mixture over chocolate chips in pan, spreading evenly.

Cool.

Refrigerate until chocolate is firm.

Remove from pan; peel off foil.

Break into pieces.

Store tightly covered in cool, dry place.

Heat oven to 350 F.

Grease and flour 13x9x2-inch baking pan.

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.

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.

Preheat oven to 350°F (175°C).

Grease and flour a 13x9x2-inch baking pan.

Prepare the Cream Cheese Filling:

Place chocolate chips in a small microwave-safe bowl.

Microwave on HIGH (100%) for 1 minute, then stir.

If needed, microwave an additional 15 seconds at a time, stirring after each heating, until the chips are melted and smooth.

In a medium bowl, beat the cream cheese and sugar until well blended.

Add the egg and vanilla, mixing until smooth.

Pour in the melted chocolate and beat until fully combined.

Set aside.

In a large bowl, stir together flour, sugar, cocoa, baking soda, and salt.

Add water, oil, eggs, vinegar, and vanilla.

Beat on medium speed with an electric mixer for 2 minutes until well blended.

Pour 3 cups of batter into the prepared baking pan.

Drop the Cream Cheese Filling onto the batter by heaping teaspoonfuls.

Carefully spoon the remaining batter over the filling.

In a small bowl, combine chocolate chips, coconut, and chopped nuts, then sprinkle evenly over the top.

Bake for 50-55 minutes or until a toothpick inserted into the center comes out almost clean, and the cake starts to crack slightly.

Cool completely in the pan on a wire rack.

Cover and store any leftovers in the refrigerator.

Heat oven to 350°F.

Grease and flour 13×9-inch baking pan.**

Beat butter and sugar in large bowl; add eggs and vanilla, beating well.

Stir together buttermilk and food color.

Stir together flour, cocoa and salt; add alternately to butter mixture with buttermilk mixture, mixing well.

Stir in baking soda and vinegar.

Pour 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.

Frost; garnish with chocolate chips, if desired.

Heat oven to 350°F.

Grease and flour two 9-inch round baking pans.

Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl.

Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes.

Stir in boiling water (batter will be thin).

Pour batter into prepared pans. 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 “PERFECTLY CHOCOLATE” CHOCOLATE FROSTING. 10 to 12 servings.

Preheat oven to 375°F (190°C).

Line a jelly-roll pan with foil and generously grease it.

Beat egg whites in a large bowl until foamy; gradually add ½ cup granulated sugar while beating until stiff peaks form.

In a separate small bowl, beat egg yolks and vanilla on high speed for about 3 minutes.

Gradually add the remaining ⅓ cup granulated sugar and continue beating for 2 more minutes.

In another bowl, combine flour, cocoa, baking powder, baking soda, and salt.

Add dry ingredients alternately with water to the egg yolk mixture, beating on low speed until smooth.

Gently fold the chocolate batter into the beaten egg whites.

Spread the batter evenly in the prepared pan.

Bake for 12-15 minutes, or until the top springs back when touched lightly in the center.

Immediately loosen the cake edges from the pan and invert onto a towel sprinkled with powdered sugar.

Carefully remove the foil, then roll the cake inside the towel, starting from the narrow end.

Let it cool on a wire rack.

Unroll the cake and remove the towel.

Spread with cherry pie filling and 1½ cups whipped topping, then roll it back up.

Frost the cake with the remaining whipped topping.

Decorate with HERSHEY’S chocolates, fresh berries, and place the TWIZZLERS Strawberry Twist on top as a “wick”.

Refrigerate until ready to serve.

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 CHOCOLATE FUDGE FROSTING.

Heat oven to 350°F.

Grease and flour three 9-inch round baking pans.

Stir together flour, baking soda and salt; add to butter mixture alternately with chocolate mixture and buttermilk, beating just enough to blend.

Pour batter into prepared pans.

Bake 25 to 30 minutes or until top springs back when touched lightly. Cool 5 minutes; remove from pans to wire racks.

Cool completely.

Prepare COCONUT PECAN FROSTING; spread between layers and over top.

Heat oven to 350°F.

Grease and flour two 9-inch round pans or one 13x9x2-inch baking pan. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl.

Add eggs, milk, oil and vanilla; beat on medium speed of electric mixer 2 minutes.

Stir in boiling water (batter will be thin).

Pour batter into prepared pans.

Bake 30 to 35 minutes for round pans, 35 to 40 minutes for rectangular pan or until wooden pick inserted in center comes out clean.

Cool 10 minutes; remove from pans to wire racks.

Cool completely. (Cake may be left in rectangular pan, if desired.)

Frost with ONE-BOWL BUTTERCREAM FROSTING.