evergreen

Baking a homemade chocolate cake from scratch is easier than you think. And when you're baking a HERSHEY'S chocolate cake, it's more satisfying, too.

HERSHEY'S "Perfectly Chocolate" Chocolate Cake | Recipes

sugar

all-purpose flour

HERSHEY'S Cocoa

1-1/2 tsps baking powder

1-1/2 tsps baking soda

salt

eggs

milk

vegetable oil

tsps vanilla extract

water

https://www.hersheyland.com/content/dam/hersheyland/en-us/recipes/recipe-images/2-perfectly-chocolate-chocolate-cake.jpg

hershey’s perfectly chocolate chocolate cake

Step 1

Heat oven to 350°F. Grease and flour two 9-inch round baking pans.

Step 2

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.

Step 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 &quot;Perfectly Chocolate&quot; Chocolate Frosting.

Who isn’t a fan of “PERFECTLY CHOCOLATE” frosting? With the help of HERSHEY’S Cocoa and a few other simple ingredients, homemade chocolate frosting never tasted so delicious. This quick and easy chocolate frosting recipe is simple to follow, even for the smallest helpers in your kitchen.

"Perfectly Chocolate" Chocolate Frosting | Recipes

butter

tsp vanilla extract

https://www.hersheyland.com/content/dam/hersheyland/en-us/recipes/recipe-images/1-perfectly-chocolate-chocolate-frosting.jpg

perfectly chocolate chocolate frosting

Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency.

Add small amount additional milk, if needed. Stir in vanilla.

Get out your muffin tin and bake the best peanut butter cup cookie recipe you’ve ever tasted. Each one contains a REESE’S Peanut Butter Cup inside. It’s like having a dessert within a dessert. That’s what we call a win win.

REESE'S Peanut Butter Temptations | Recipes

REESE'S

butteror margarine (1 stick), softened

brown sugar

REESE’S Creamy Peanut Butter

tsp baking soda

tsp salt

https://www.hersheyland.com/content/dam/hersheyland/en-us/recipes/recipe-images/56-reeses-peanut-butter-temptations.jpg

REESE'S Peanut Butter Temptations

Heat oven to 375°F. Remove wrappers from candies. Line small muffin cups (1-3/4 inches in diameter) with paper bake cups.

Beat butter, brown sugar, granulated sugar, peanut butter, egg and vanilla until light and fluffy in large bowl. Stir together flour, baking soda and salt; add to butter mixture, beating until well blended. Shape dough into 1-inch balls; place one in each prepared muffin cup. Do NOT flatten.

Bake 10 to 12 minutes until puffed and lightly browned; remove from oven. Immediately press peanut butter cup or piece onto each cookie. Cool completely in muffin pan.

Flaky puff pastry, warm melted chocolate, and a crispy KIT KAT® Miniature come together in this delicious and easy dessert. Perfect for any party, they're a bite sized sweet treat that will keep all your guests happy. These twists are the sweet way to bake up a break.

Chocolate Pastry Twists | Recipes

puff pastry sheets (17.3 oz)

egg, beaten

KIT KAT® Miniatures, unwrapped

Tbsp white decorator's sugar sugar

HERSHEY'S KISSES Brand Milk Chocolates, unwrapped

https://www.hersheyland.com/content/dam/hersheyland/en-us/recipes/recipe-images/755-chocolate-pastry-twists.jpg

Chocolate Pastry Twists

Thaw pastry sheet at room temperature 40 minutes or until easy to handle. Heat oven to 400°F. Mix egg and water in small bowl; set aside. Line cookie sheet with parchment paper.

Unfold pastry sheet on lightly floured surface. Cut into 20 (1/2 inch) strips. Wrap pastry strips around miniatures, pressing gently to seal. Place 2 inches apart on prepared baking sheet. Brush with egg mixture and sprinkle with sugar.

Bake 15 minutes or until golden brown. Remove from cookie sheet; cool on wire rack.

Step 4

Place chocolate pieces in heavy-duty (freezer) resealable food storage bag. Close bag. Microwave at MEDIUM (50%) 1 minute or until softened. Knead bag until chocolate is smooth. Cut off one bag corner about 1/4 inch from end; drizzle melted chocolate over twists. Make 20 twists.

A moist and magical buttermilk chocolate cake recipe that will have your friends demanding seconds. Customize this black magic cake by using different cake and bundt pans or by adding a quick buttercream icing.

Black Magic Cake | Recipes

tsps baking soda

tsp baking powder

buttermilk

https://www.hersheyland.com/content/dam/hersheyland/en-us/recipes/recipe-images/33-black-magic-cake.jpg

Black Magic Cake

Heat oven to 350°F. Grease and flour 12-cup fluted tube pan, two 9-inch round baking pans or one 13x9x2-inch baking pan.

Stir together sugar, flour, cocoa, baking soda, baking powder and salt in large bowl. Add eggs, buttermilk, coffee, oil and vanilla; beat on medium speed of mixer 2 minutes (Batter will be thin). Pour batter evenly into prepared pan.

Bake 50 to 55 minutes for fluted tube pan, 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. Loosen cake from side of pan and remove from pans to wire racks. Cool completely. Frost as desired.  

Try your hand at a fun and popular HERSHEY’S Cocoa Fudge recipe to quickly test and advance your baking skills. If you’re like most bakers, you’ll love using HERSHEY’S cocoa or HERSHEY’S SPECIAL DARK cocoa to make old-fashioned fudge with that just-right fudgy texture. Hoping for a delicious spin on this rich, chocolaty confection? Stir in some nuts or marshmallows at the right moment for an unforgettable family treat. Once this delectable cocoa fudge dessert comes out just right, sit back, relax and enjoy a bite of bliss worth every second of effort.

HERSHEY'S Rich Cocoa Fudge | Recipes

butter (1/2 stick)

https://www.hersheyland.com/content/dam/hersheyland/en-us/recipes/recipe-images/17-hersheys-rich-cocoa-fudge.jpg

HERSHEY'S Rich Cocoa Fudge

Line 8-or 9-inch square pan with foil, extending foil over edges of pan. Butter foil.

Mix sugar, cocoa and salt in heavy 4-quart saucepan; stir in milk. Cook over medium heat, stirring constantly, until mixture comes to full rolling boil. Boil, without stirring, until mixture reaches 234°F on candy thermometer or until small amount of mixture dropped into very cold water, forms a soft ball which flattens when removed from water. (Bulb of candy thermometer should not rest on bottom of saucepan).

Remove from heat. Add butter and vanilla. Do not stir. Cool at room temperature to 110°F (lukewarm). Beat with wooden spoon until fudge thickens and just begins to lose some of its gloss (about 7 minutes). Quickly spread in prepared pan; cool completely. Cut into squares. Store in tightly covered container at room temperature.

There are regular candy cakes, and then there’s this upgrade for your favorite chocolate layer cake. A ring of KIT KAT® Bars and layers of crumbled pieces inside add crunch, decoration and excitement to this dessert.

KIT KAT® Chocolate Layer Cake Recipe | HERSHEY'S

chocolate cake layers (9-inch)

chocolate frosting (ready-to-spread

Vanilla Frosting (ready-to-spread

KIT KAT® Milk Chocolate Bars (1.5 oz each)

KIT KAT® Bars White

https://www.hersheyland.com/content/dam/hersheyland/en-us/recipes/recipe-images/397-kit-kat-chocolate-layer-cake.jpg

Who wants a regular chocolate cake when you can have a KIT KAT® chocolate cake? Our KIT KAT® cake recipe is a real upgrade! With a ring of KIT KAT® bars layering the outside and crumbled candy pieces on the inside for some extra crunch, this KIT KAT® cake will be the hit of any party. But enjoying a chocolate cake with KIT KAT® candy bars doesn’t have to use only chocolate ingredients. Create a unique KIT KAT® cake design with white creme bars or KIT KAT® DUOS wafer bars. Everyone will be asking for your KIT KAT® cake recipe after just one bite.

kit kat chocolate layer cake

Prepare your favorite chocolate cake following the package or recipe directions for two 9-inch layers; cool completely.

Stir together chocolate frosting and vanilla frosting until thoroughly blended. Frost cake.

Remove wrappers from chocolate bars; break into sticks along the natural breaking points. Trim sticks to match height of frosted cake; set aside pieces cut off. Arrange the trimmed sticks along the outside of the cake.

Garnish center of cake with the reserved chocolate bar trimmings along with additional bars, broken into irregular length pieces.

Grab a bag of your favorite HERSHEY'S chocolate chips, whether its HERSHEY'S SPECIAL DARK, semi-sweet or milk chocolate. Once you gently melt down 2 cups of chocolate chips and add a bit of butter, you can create a homemade, savory chocolate coating to make dozens of delicious desserts. Bake chocolaty truffles and chocolate covered strawberries or drizzle this decadent coating over cakes and cookies. You’ll be scraping the bowl for every last delicious ounce!

Simple Chocolate Coating | Recipes

Tbsps shortening

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Grab a bag of your favorite HERSHEY'S chocolate chips, whether its HERSHEY'S SPECIAL DARK, semi-sweet or milk chocolate. Once you gently melt down 2 cups of chocolate chips and add a bit of shortening, you can create a homemade, savory chocolate coating to make dozens of delicious desserts. Bake chocolaty truffles and chocolate covered strawberries or drizzle this decadent coating over cakes and cookies. You’ll be scraping the bowl for every last delicious ounce!

simple chocolate coating

Place chocolate chips and shortening in medium heat-proof bowl. In separate large heat-proof bowl, put very warm water (100° 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.

Stir chocolate and shortening constantly with dry rubber scraper 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; water temperature is important to success). Remove chocolate bowl from inside water bowl.

With fork, dip chilled centers into chocolate mixture, one at a time; 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 4 dozen centers.

Advance your baking skills with this easier-than-you-think recipe for homemade German chocolate cake. Your family will be astounded you made it from scratch!

Homemade German Chocolate Cake Recipe | HERSHEY'S

pecan halves (optional)

sweetened condensed milk (14 oz) (not evaporated milk)

egg yolks, slightly beaten

coconut flakes

pecans chopped

https://www.hersheyland.com/content/dam/hersheyland/en-us/recipes/recipe-images/114-german-chocolate-cake.jpg

Advance your baking skills with this expert-level German chocolate cake recipe for a sweet taste of perfection containing delectable, flavorful HERSHEY’S cocoa. Your taste testers will be astounded you created this homemade German chocolate cake from scratch when they taste the coconut pecan frosting and rich cake underneath. Once you learn how to make German chocolate cake, share some with your friends and family as dessert after dinner. You’ll likely find that they can’t stop talking about your old-fashioned German chocolate cake recipe and how fluffy and rich each slice was.

German Chocolate Cake

Heat oven to 350°F. Grease and flour three 9-inch round baking pans.

Stir together cocoa and water in small bowl until smooth; set aside. Beat butter, sugar and vanilla in large bowl until light and fluffy. Add eggs, one at a time, beating well after each addition. 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. * To sour milk: Use 1 tablespoon white vinegar plus milk to equal 1 cup.

Cookies by themselves make kids excited, but these cookies go to the next level using REESE'S PIECES Candy. This easy cookie recipe is fun and delicious.

REESE'S PIECES Peanut Butter Cookie Recipe | HERSHEY'S

REESE'S PIECES Candies

https://www.hersheyland.com/content/dam/hersheyland/en-us/recipes/recipe-images/61-reeses-pieces-peanut-butter-cookies.jpg

Kids love cookies, but these cookies go to the next level using colorful candy and REESE’S creamy peanut butter. This REESE'S PIECES candy peanut butter cookie recipe takes everything great about peanut butter cookies and makes it better. But don't take our word for it — ask the empty serving dish! If you’ve ever asked yourself how to make peanut butter cookies, you probably already know just how many peanut butter cookie recipes are out there. To keep it simple with a beginner recipe that offers unmatched flavor and crunch, choose REESE’S PIECES peanut butter cookies and watch your baking become the star of the show every single time.

reeses pieces peanut butter cookies

Beat butter, granulated sugar, brown sugar, peanut butter, egg and vanilla in large bowl until fluffy. Stir together flour, baking soda and salt; gradually add to butter mixture, beating until well blended. Stir in candies. Drop by heaping teaspoons onto ungreased cookie sheet.

Bake 10 to 12 minutes or until edges are lightly browned; remove from oven. Cool slightly; remove from pan to wire rack. Cool completely.

Make your favorite cheesecake even sweeter with HERSHEY’S cocoa swirled throughout! Sure, classic cheesecake is scrumptious, but when you add our chocolate marble cheesecake recipe to your dessert menu, you can put a twist on a tradition. Marble cheesecake uses HERSHEY’S chocolate to compliment the cream cheese base. And if you’re feeling a bit more spontaneous, prepare a chocolate crumb crust for extra decadence! Divvy out slices of cake during parties and special celebrations. Next step? Bite into the heavenly cocoa swirl flavors of Hershey’s marble cheesecake.

Chocolate Marble Cheesecake | Recipes

cream cheese (8 oz each), softened

sugar, divided

sour cream

Tbsps all-purpose flour

https://www.hersheyland.com/content/dam/hersheyland/en-us/recipes/recipe-images/62-chocolate-marble-cheesecake.jpg

chocolate marble cheesecake

Prepare &quot;Chocolate Crumb Crust&quot;. Increase oven temperature to 450°F.

Beat cream cheese, 3/4 cup sugar, sour cream and 2 teaspoons vanilla in large bowl on medium speed of mixer until smooth. Gradually add flour, beating just until blended. Add eggs, one at a time, beating well after each addition.

Combine cocoa and remaining 1/4 cup sugar in medium bowl. Add oil, remaining 1/2 teaspoon vanilla and 1-1/2 cups of cream cheese mixture; stir well. Spoon plain and chocolate batters alternately over prepared crust, ending with spoonfuls of chocolate on top; gently swirl with knife for marbled effect.

Bake 10 minutes. Without opening oven door, reduce oven temperature to 250°F; continue baking 30 minutes. Turn off oven; without opening oven door, leave cheesecake in oven 30 minutes.

Step 5

Remove from oven. Immediately loosen cheesecake from side of pan with knife; cool to room temperature. Refrigerate several hours or overnight; remove side of pan. Cover; refrigerate leftover cheesecake.

These classic chocolate chip muffins have a lovely crispy, sky-high muffin top once baked.

Buttermilk Chocolate Chip Muffins Recipe | Recipes

all-purpose flour (500 mL)

sugar (125 mL)

tsps baking powder (10 mL)

tsp baking soda (2 mL)

tsp salt (2 mL)

HERSHEY'S CHIPITS Pure Semi-Sweet Chocolate Chips (175 mL)

buttermilk,

butter, melted (75 mL)

eggs,

tsp vanilla extract (5 mL)

https://www.hersheyland.com/content/dam/hersheyland_canada/en_ca/recipe-logos/recipe-images/buttermilk-chocolate-chip-muffins-recipe.jpg

buttermilk chocolate chip muffins recipe

Preheat oven to 400°F (200°F). Line 12 muffin cups with paper liners. In large bowl, whisk together flour, sugar, baking powder, baking soda and salt. Stir in chocolate chips; set aside.

Whisk together buttermilk, melted butter, eggs and vanilla in separate bowl. Stir buttermilk mixture into flour mixture just until moistened. Divide batter evenly among prepared muffin cups.

Bake for 18 to 20 minutes or until muffins are golden brown and toothpick inserted in center of muffin comes out clean. Transfer pan to rack; let cool for 10 minutes. Serve warm or let cool completely.

You’ll be on cloud nine when you taste this heavenly HERSHEY’S chocolate pie. It’s as rich and decadent as it looks! With HERSHEY’S SPECIAL DARK chocolate chips gently melted down to perfection, a light and airy cream fills your baked pie crust. The key to this chocolate pie is to chill it for several hours. Once it’s ready, you can get your creative juice flowing by adding whipped cream, sprinkling on mini chocolate chips or drizzling chocolate syrup over the top.

HERSHEY'S Gone to Heaven Chocolate Pie | Recipes

Tbsp vanilla extract

HERSHEY'S SPECIAL DARK Mildly Sweet Chocolate Chips (12-oz. bag), divided

corn starch

Tbsps butter or margarine, softened

pie shell (9 inch)

whipped cream

https://www.hersheyland.com/content/dam/hersheyland/en-us/recipes/recipe-images/8-gone-to-heaven-chocolate-pie-updated.png

You’ll be on cloud nine when you taste this heavenly HERSHEY’S chocolate pie. It’s as rich and decadent as it looks! With HERSHEY’S SPECIAL DARK Chocolate Chips gently melted down to perfection, a light and airy cream fills your baked pie crust. The key to this chocolate pie is to chill it for several hours. Once it’s ready, you can get your creative juice flowing by adding whipped cream, sprinkling on mini chocolate chips or drizzling chocolate syrup over the top.

hersheys gone to heaven chocolate pie

Bake pie shell; cool. Stir together sugar, cornstarch and salt in a 2 quart saucepan. Combine egg yolks and milk in a container with a pouring spout. Gradually blend milk mixture into sugar mixture.

Cook over medium heat, stirring constantly, until mixture comes to a boil. Boil and stir for 1 minute. Remove from heat; stir in butter and vanilla. Add 1-3/4 cups of chocolate chips; stir until the chips are melted and mixture is well blended. Pour into prepared pie shell; press plastic wrap onto filling. Cool. Refrigerate for several hours or until chilled and firm. Garnish with whipped cream and leftover chocolate chips, if desired.

Brownies are hard to improve, but this recipe for caramel pecan brownies is as good as it gets. Full of pecans, caramel and HERSHEY'S Chocolate Chips, it's an easy and impressive dessert that's perfect for chocolate turtle lovers.

Brownie Caramel Pecan Bars | Recipes

Tbsps butter

HERSHEY'S SPECIAL DARK Mildly Sweet Chocolate Chips

HERSHEY'S Caramel Topping,

pecans (pieces)

https://www.hersheyland.com/content/dam/hersheyland/en-us/recipes/recipe-images/363-brownie-caramel-pecan-bars.jpeg

Brownie Caramel Pecan Bars

Heat oven to 350°F. Line 9-inch square baking pan with foil, extending foil over edges of pan; grease and flour foil.

Combine sugar, butter and water in medium saucepan; cook over low heat, stirring constantly, until mixture boils. Remove from heat; immediately add 1 cup chocolate chips, stirring until melted. Beat in eggs and vanilla until well blended. Stir together flour, baking soda and salt; stir into chocolate mixture. Spread batter in prepared pan.

Bake 15 to 20 minutes or until brownies begin to pull away from sides of pan. Remove brownies from oven; with wooden skewer poke holes into brownie. Immediately and carefully spread caramel topping over brownie surface. Sprinkle remaining 1 cup chips and pecans over topping; lightly press into topping. Cool completely in pan on wire rack, being careful not to disturb chips while soft. Lift out of pan; cut into bars.

Sometimes even delicious chocolate chip cookies aren’t chocolaty enough, and that’s when you need Chocolate Chocolate Chip Cookies. These popular treats will make the ideal dessert for any chocolate lovers in your life. Double up on the chocolate to impress family members, friends, co-workers, students and fundraiser attendees with a fun twist on classic chocolate chip cookies. Even beginner bakers can make these fresh-baked cookies turn out soft, sweet and gooey with just a few ingredients and, of course, HERSHEY’S SPECIAL DARK mildly sweet chocolate chips or HERSHEY’S semi-sweet chocolate chips. Add nuts, marshmallows or sprinkles for your own magic touch, and watch your nearest and dearest fall in love.

Chocolate Chocolate Chip Cookies | Recipes

chopped nuts

https://www.hersheyland.com/content/dam/hersheyland/en-us/recipes/recipe-images/44-chocolate-chocolate-chip-cookies-cropped.png

Chocolate Chocolate Chip Cookies

Stir together flour, cocoa, baking soda and salt. Beat butter, granulated sugar, brown sugar and vanilla in large bowl on medium speed of mixer until creamy. Add eggs; beat well. Gradually add flour mixture, beating well. Stir in chocolate chips. Add nuts, if desired. Drop by rounded teaspoons onto ungreased cookie sheet.

Bake 8 to 10 minutes or until set. Cool slightly; remove from cookie sheet to wire rack. 

Brownies are better when they're topped with a layer of smooth peanut butter fudge. This easy brownie bar recipe is extra gooey, full of sweet HERSHEY'S Chocolate Chips and chopped walnuts, and topped off with an easy peanut butter coating made from REESE'S Peanut Butter Chips.

Peanut Butter Fudge Brownie Bars | Recipes

pecans

REESE'S Peanut Butter Chips (10 oz pkg.)

sweetened condensed milk(14 oz, not evaporated milk)

https://www.hersheyland.com/content/dam/hersheyland/en-us/recipes/recipe-images/237-peanut-butter-fudge-brownie-bars.jpg

peanut butter fudge brownie bars

Heat oven to 350°F. Grease 13x9x2 baking pan.

Combine melted butter, sugar, eggs and vanilla in large bowl; beat well. Add flour, cocoa and milk; beat until blended. Stir in 1 cup nuts. Pour into prepared pan.

Bake 25 to 30 minutes or just until edges begin to pull away from sides of pan. Cool completely in pan on wire rack.

Melt 1/2 cup butter and peanut butter chips in medium saucepan over low heat, stirring constantly. Add sweetened condensed milk, stirring until smooth; pour over baked layer.

Place chocolate chips in small microwave-safe bowl. Microwave at medium (50%) 45 seconds; stir. If necessary, microwave at medium an additional 15 seconds at a time, stirring after each heating, just until chips are melted when stirred. Drizzle bars with melted chocolate; sprinkle with remaining 1/4 cup nuts. Refrigerate 1 hour or until firm. Cut into bars. Cover; refrigerate leftover bars.

It's easy to enjoy double the chocolate with these simple chocolate chip bars. Crunchy graham cracker crust and REESE'S Peanut Butter Chips add even more delightful flavor to these cookie bars. They're a rich and decadent dessert that's sure to please any crowd.

Double Delicious Cookie Bars | Recipes

graham cracker crumbs

sweetened condensed milk (not evaporated milk) (14 oz)

REESE'S Peanut Butter Chips

https://www.hersheyland.com/content/dam/hersheyland/en-us/recipes/recipe-images/268-double-delicious-cookie-bars.jpg

Heat oven to 350°F. (325°F. for glass dish).

Melt butter in oven in 13x9x2-inch baking pan. Sprinkle graham cracker crumbs over butter; pour sweetened condensed milk evenly over crumbs. Top with 2 cups chocolate chips and peanut butter chips; press down firmly.

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