Perfectly Chocolate Chocolate Cake

HERSHEY'S "PERFECTLY CHOCOLATE" Chocolate Cake

Ingredients:. 2 cups sugar.
1-3/4 cups all-purpose flour.
3/4 cup HERSHEY'S 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.

"PERFECTLY CHOCOLATE" CHOCOLATE FROSTING
(recipe follows)

Directions:

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.
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.

VARIATIONS:

ONE-PAN CAKE: Grease and flour 13x9x2-inch baking pan. Heat oven to 350° F. Pour batter into prepared pan. Bake 35 to 40 minutes. Cool completely. Frost.THREE LAYER CAKE: Grease and flour three 8-inch round baking pans. Heat oven to 350°F. Pour batter into prepared pans. Bake 30 to 35 minutes. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost.

BUNDT CAKE: Grease and flour 12-cup Bundt pan. Heat oven to 350°F. Pour batter into prepared pan. Bake 50 to 55 minutes. Cool 15 minutes; remove from pan to wire rack. Cool completely. Frost.

CUPCAKES: Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Heat oven to 350°F. Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. Frost. About 30 cupcakes.

"PERFECTLY CHOCOLATE" CHOCOLATE FROSTING

1 stick (1/2 cup) butter or margarine
2/3 cup HERSHEY'S 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.

Whit's Strawberry Pretzel Jello

STRAWBERRY PRETZEL JELLO SALAD

2 c. crushed pretzel sticks
3/4 c. melted butter
3 tbsp. sugar
8 oz. cream cheese
1 c. sugar
8 oz. Cool Whip
1 (6 oz.) pkg. strawberry Jello
2 c. boiling water
2 (10 oz.) pkgs. frozen strawberries, partially thawed

Mix first three ingredients and press in bottom of a 9"x13" pan. Bake at 350 degrees (metal pan) or 325 degrees (glass pan) 8 minutes. Let cool completely. Beat 1 cup sugar and cream cheese. Fold in Cool Whip. Spread over pretzels. Mix Jello and water until dissolved. Add strawberries. Stir into Jello, then set aside for 10 minutes. Pour over cheese mixture. Chill.

Whit's Caramel Brownies

2 1/4 C Brown Sugar
2 C flour
1 t salt
1 t cinnamon
4 beaten eggs

8 oz pkg cream cheese, softened
1/2 C butter
1/2 Box powdered sugar (approx 2 C)
1 t vanilla

Mix first section of ingredients thoroughly. Pour into greased 9x13 pan (I do mine in a 9x9 for thicker brownies). Bake at 350* for 25-35 min. (Mine bake longer - no idea how much longer - because I do them thick). Cool completely.

Blend second section of ingredients and spread on brownies (or you can use store bought cream cheese frosting if you're lazy).

These are delicious and great for the non chocohaulics in your family!!

EASY Apricot Chicken

So easy, so delicious!

4 chicken breasts- cut into strips
2 T olive oil
1 T dijon mustard
1/2 jar apricot jam (2/3-3/4 cup)

Preheat oven to 350 degrees.Put all ingredients in a gallon ziplock bag and mush around until chicken is coated. Empty contents into a casserole dish and bake until chicken is browned and looks gooey. (~20-30 min)Is good served with white rice and your favorite vegetable :)

Whit's Salisbury Steaks

Salisbury Steaks

2 eggs, slightly beaten
1 C milk
1 C dry bread crumbs
2 T minced onions
4 t parsley flakes
salt & pepper to taste
1/4 C flour
2 beef bouillon cubes crushed to a powder
1 can condensed beef consomme
2 1/2 C cold water
1/4 t kitchen bouquet
2 lb ground beef
1 T butter
1/2 C water


In a large mixing bowl combine eggs, 1 C water, bread crumbs, onion, parsley, salt and pepper. Mix well and let stand for 10 minutes.

While mixture is standing, put flour, crushed bouillon and consomme in a quarte sized jar and shake to mix. Add 2 1/2 C cold water and kitchen bouquet and shake to mix again. Set aside.

Combine ground beef with bread crumb mixture. Mix and shape into 8 oval patties about 4 1/2 inches long.

Sear patties in melted butter in skillet on high heat. Lower the heat, add 1/2 C water. Cover and simmer for 10 minutes. Remove steaks and cover with foil.

Shake jar to mix gravy thoroughly. Pour into skillet and heat over medium-low heat, stirring until gravy thickens and bubbles. Serve over steaks and mashed potatoes.

(This recipe can be frozen into 4-8 individual meals. If freezing, cool gravy by immersing the skillet in a sink of cold water and stirring frequently so that the gravy will not form a film. Then divide cooled gravy equally over meat and potatoes and freeze.)

Sauage Pinwheels

2 C Bisquick
1/4 C butter, melted
1/2 C milk
1 package (tube) sausage

Melt butter and blend with Bisquick and milk. Chill in refrigerator about 30 minutes. Roll out onto floured surface into 2 rectangular sections. Spread sausage onto rectangles. Starting with the broad side the broad side, roll up into logs. Freeze 'til the logs can be cut into pinwheels. Place on baking sheet and bake in 400 degree pre-heated oven for about 15 minutes.

Crescent Roll Egg Casserole

preheat oven to 350 degrees - bake for 35 minutes

1 can large crescent rolls spread in bottom of pan (9" round or square works best)
layer:
**filler: meat, veggie, cheese, spices (I love tarragon)
4 eggs and 3/4 cup milk mixed together (pour over above ingredients)

**filler variations:
-veggies: zucchini, yellow squash, onion, sliced roma tomatoes and pepper jack cheese
-ham, broccoli and swiss cheese
-ham, peppers, onion and marble cheddar
-portobella mushrooms, pepper jack and monzarella cheeses
- etc, whatever combinations you want