3/4 cup shortening

1 1/4 cups sugar

2 eggs

1 teaspoon vanilla

1 3/4 cups unsifted all- purpose flour

1/2 cup Hershey's cocoa

1/2 teaspoon salt

1 teaspoon baking soda

1 cup milk

vanilla creme

Put cream shortening and sugar in large mixer bowl. Add eggs and vanilla; blend well. Combine flour,cocoa, baking soda,and salt; add alternately with with milk to creamed mixture. Fill paper-lined muffin cups(2 1/2 in diameter)two-thirds full with batter. Bake at 375 degrees for 20-25 minutes or until cake tester comes out clean. Cool completely.

Prepare vanilla cream; spoon into pastry bag with open star tip. Insert tip into top of cupcake; gently squeeze until cupcake begins to peak. Cover top with swirl or filling.

1/2 cup Hershey's Cocoa

1/2 cup boiling water

2/3 cup shortening

1 3/4 cup sugar

1 tsp.vanilla

1 1/3 cups buttermilk

2 eggs

2 1/4 cups unsifted all-purpose flour

1 1/2 tsp. baking soda

1/2 tsp. salt

Stir together cocoa and boiling water in small bowl until smooth; set aside cream shortening, sugar, and vanilla in large mixer bowl until light and fluffy. Add eggs; beat well. Combine flour, baking soda, and, salt. Add alternately with buttermilk to creamed mixture. Blend in cocoa mixture.

Pour into 3 greased and floured 8 in. pans or 2 9 in. pans or until cake tester comes out clean. cool 10 mins.;

2 C (12-ounce package) Hershey's semi-sweet chocolate chips

1 block (1 ounce) Hershey's unsweetened baking chocolate

6 T water

6 egg yolks at room temperature

2-3 T orange-flavored liqueur

1 1/2 C heavy or whipping cream

6 egg whites at room temperature

1/2 C sugar

Sweetened whipping cream

Orange slices, cut into wedges (optional)

Combine chocolate chips, baking chocolate, and water in top of double boiler over hot, not boiling water. Stir until smooth. Remove from heat. With wire whisk, beat egg yolks, one at a time, into chocolate mixture; cool to lukewarm. Stir in orange-flavored liqueur. Whip cream until stiff; fold into chocolate mixture.

Beat egg whites in large mixer bowl until foamy. Gradually add sugar; beat until stiff peaks form. Fold in chocolate cream mixture. Spoon into dessert dishes. Cover; chill several hours or until firm. Garnish with sweetened whipped cream and orange wedges.

1 C softened butter or margarine

2 C sugar

2 T vanilla

3 eggs

2 3/4 C unsifted flour

1 t baking soda

1/2 t salt

1 C buttermilk

1 C Hershey Syrup

1/4 t baking soda

1 C flaked coconut (optional)

Cream butter, sugar and vanilla in large mixer bowl until light and fluffy. Add eggs; beat well. Combine flour, 1 t. baking soda and the salt; add alternately with buttermilk to creamed mixture. Combine syrup and 1/4 t. baking soda. Measure 2 C batter into small bowl; blend in syrup mixture.

Add coconut to remaining batter; pour into greased and floured 12-cup Bundt pan or 10-inch tube pan. Pour chocolate batter over vanilla batter in pan; do not mix. Bake at 350 about 70 minutes or until cake tester comes out clean. Cool 15 minutes; remove from pan. Cool completely; glaze or frost as desired.

1 C butter,softened

3/4 C sugar

3/4 C packed light brown sugar

1 t. vanilla

2 eggs

2 1/4 C unsifted all-purpose flour

1 t. baking soda

1/2 t. salt

2 C (12 -ounce package) Hershey's semi-sweet chocolate chips

1 C chopped nuts (optional)

Cream butter, sugar, brown sugar, vanilla, egg in a large mixer bowl until light and fluffy. Add eggs; beat well. Combine flour, baking soda and salt; gradually add to creamed mixture. Beat well. Stir in chocolate chips and nuts.

Drop by teaspoons onto greased cookie sheet. Bake at 375 for 8 to 10 minutes or until lightly browned. Cool slightly. Remove from cookie sheet; cool completely on wire rack.