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Submitted By seyamala
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Quick Creamy Chocolate Pudding Recipe

Ingredients * 2/3 cup sugar * 1/4 cup HERSHEY'S Cocoa * 3 tablespoons cornstarch * 1/4 teaspoon salt * 2-1/4 cups milk * 2 tablespoons butter or margarine * 1 teaspoon vanilla extract * Whipped topping (optional)
Directions
1. Stir together sugar, cocoa, cornstarch and salt in medium saucepan; gradually stir in milk.
2. Cook over medium heat, stirring constantly, until mixture boils; boil and stir 1 minute. Remove from heat; stir in butter and vanilla. Pour into individual dessert dishes. To avoid a skin from forming on top, press plastic wrap directly onto surface; serve warm or refrigerate at least 2 hours. Garnish with whipped topping, if desired. 4 servings.
MICROWAVE DIRECTIONS:
1. Stir together sugar, cocoa, cornstarch and salt in large microwave-safe bowl; gradually stir in milk.
2. Microwave at HIGH (100%) 7 to 10 minutes or until mixture comes to full boil, stirring every
2 minutes. Stir in butter and vanilla. Pour into dishes and serve as directed above.

HERSHEY'S "Especially Dark" Chocolate Cake Recipe

Ingredients * 2 cups sugar * 1-3/4 cups all-purpose flour * 3/4 cup HERSHEY'S SPECIAL DARK Cocoa * 1-1/2 teaspoons baking powder * 1-1/2 teaspoons baking soda * 1 teaspoon salt * 2 eggs * 1 cup milk * 1/2 cup vegetable oil * 2 teaspoons vanilla extract * 1 cup boiling water * "ESPECIALLY DARK" CHOCOLATE FROSTING (recipe follows)
Directions
1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans or line 28 to 30 muffin cups (2-1/2 inches in diameter) with paper bake cups.
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 or fill cups about 2/3 full with batter.
3. Bake 30 to 35 minutes for round pans or 22 to 25 minutes for cupcakes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with "ESPECIALLY DARK" CHOCOLATE FROSTING. Makes 12 servings or 30 cupcakes.
"ESPECIALLY DARK" CHOCOLATE FROSTING
1/2 cup (1 stick) butter or margarine
2/3 cup HERSHEY'S SPECIAL DARK Cocoa
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract
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. About 2 cups frosting.

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